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This is one of those recipes that you have seen in my favorite types of cookbooks (group cookbooks) that is always called Impossible Such and Such Pie. I never understood that title because if you've ever made one, you know it's anything but impossible. Effortless, uncomplicated, elementary...yes. Impossible? No.
I've only ever made the Coconut version, but they are basically all the same -- custard ingredients mixed together with a variety of flavoring ingredients. In this one, the flavoring is coconut. It's so simple, you just put all the ingredients except the coconut into the blender, turn it on for three minutes and pour it all into a greased deep dish pie plate. Sprinkle on coconut and bake. When it cools is it, essentially, a crustless custard pie (though the Bisquick does form a sort of soft crust). It has great flavor and texture, and all of my children love it -- including one who usually doesn't eat coconut.
Coconut Custard Pie
6 -8 servings
2 cups milk
3/4 cup sugar
1/2 cup Bisquick
4 eggs
1/4 cup butter
3/4 cup sugar
1/2 cup Bisquick
4 eggs
1/4 cup butter
1 t. vanilla
1 1/4 cups coconut
Combine milk, sugar, Bisquick, eggs, butter and vanilla in blender. Blend on low for 3 minutes. Pour in greased pie pan. Sprinkle with coconut. Bake at 350 for 40 minutes. Cool. Refrigerate any leftovers.
1 1/4 cups coconut
Combine milk, sugar, Bisquick, eggs, butter and vanilla in blender. Blend on low for 3 minutes. Pour in greased pie pan. Sprinkle with coconut. Bake at 350 for 40 minutes. Cool. Refrigerate any leftovers.
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4 comments:
The "impossible" refers to any Bisquick recipe in which all the ingredients are mixed together but miraculously it makes its own crust when you bake it. I think they might even have trademarked that.
I don't get why they called it "impossible." Bad marketing. ;-)
I believe originally they were called "impossibly easy" and people just shortened it from there.
My family ancestors have been making "Impossible Pie" by that name for almost one hundred years now, and Bisquick was started in 1930, so hopefully they didn't trademark it, but yes, when it is made well, you end up with three very distinct layers - soft crust, custard, and crunchy coconut. Impossible! (Well not really, but when I showed my husband, without revealing the name, he said "Impossible!":)
And when you make it from freshly grated coconut instead of dried, it is sooooo good!
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