Coconut Custard pie: A creamy egg custard and coconut rich pie. This nostalgic pie tops the comfort dessert list. Bisquick Impossible Coconut Custard Pie provides a fast and easy way to whip up an old-fashioned Coconut Custard Pie without the fuss.
My brother requested I make a coconut custard pie when he came to town. I ALWAYS cook something special for him but pie?? “Oh geez, I don’t make pie crust, W.T.H. Bob!” The challenge was on. With a little research, I found the popular 1970's Impossible Pie recipe solved this no-crust dilemma for me. There are oodles of Impossible Coconut Custard Pie recipes however; I decided to bake this particular recipe because it calls for sweetened condensed milk and no extra sugar.
“Cakes, cookies, breads, “Impossible” brunch and dinner bakes and even churros populated dedicated Bisquick cookbooks in the 1960s through the 1980s" See more about Impossible Pie here
Impossible Coconut Custard Pie
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
1 1/2 cups water
1/3 cup biscuit baking mix
1/4 cup butter, softened
1 1/2 tsp. vanilla extract
1 cup flaked coconut
Preheat oven to 350 degrees.
Grease or Spray with non-stick coating a 10" pie plate
In blender container, combine all ingredients except coconut. Blend on low speed 3 minutes.
Pour into greased 10-inch pie plate and let rest for 5 minutes.
Sprinkle with the flaked coconut.
Carefully place in oven and bake 35 to 40 minutes or until knife inserted near edge comes out clean.
Serve warm or cooled.
Refrigerate any leftovers
OH.MY.GOSH, this pie was over the top fabulous. The Bisquick makes a nice bottom crust and the eggs set up around the edges so nicely, I never missed the crust! The egg custard is definitely a prominent flavor however it doesn't overpower the coconut. Great balance. My brother nearly ate the entire pie. I tasted it warm prior to his arrival. Cooled it was even better in my opinion. Thank you to With a Grateful Prayer & Thankful Heart
for posting this Coconut Custard Pie recipe.
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