Recipe Saturday-Impossible Coconut & Piña Colada Pies

photo from yahoo images

It’s a 2 fer 1er!

This is an old, OLD recipe that, I think I got off of a Bisquick box.  Impossible Coconut Pie is fast and easy and the most expensive ingredient is probably the coconut??! You can literally have this ready to go into the oven before it’s heated up!!   So if you need something at the last minute, grab a bowl , some eggs, a sack/can of coconut and let’s get started.

Impossible Coconut Pie

First…turn your oven on to 350°.

Butter a 10″ pie plate, deep dish is preferable. Then mix in the order listed:

4 eggs, beaten

1 3/4 cup sugar

1/4 teaspoon salt

1 1/4 cup coconut (canned, sack or fresh)

2 cups whole milk

1/2 stick butter (1/4 cup)

1/2 cup flour

1/2 teaspoon vanilla

Whisk in large bowl or use hand mixer on low. Pour into buttered pie plate and bake for 40 minutes.  Test for doneness by inserting a knife in the middle of the pie…if it comes out clean, the pie is DONE!!  Cool on a wire rack. Personally, I Ilke to eat this a bit warmish.  Keep in the fridge.

We now break for a short entertainment break.  Been humming this song as I type so we might as well all enjoy it!!  😀

Variation:

Impossible Piña Colada Pie

from the Dodge City Globe, August 1, 1985

1/4 cup milk + 2 Tablespoons

1 teaspoon rum extract (or the real thing?)

2 Tablespoons butter

4 eggs

1 can cream of coconut or 1 1/2 cup (you can find this in the “drinks” section at the grocery store)

1 can (8 ozs) crushed pineapple, drained

2 cups coconut, reserving 1 cup for later

1/2 cup Bisquick

Combine as before, except the 1 cup coconut.  Mix well and pour into a buttered pie plate.  Sprinkle 1 cup coconut evenly on top.  Bake @ 350° for 45 minutes.  THIS is my favorite of the two, if I had to choose.

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