Mother’s Day will be here on May 10, and this Bisquick Impossible Coconut Pie is perfect for a daughter, son or even husband to make to help Mom get out of the kitchen on her special day. Besides the ease of making this pie, it is also delicious!!!
BISQUIK IMPOSSIBLE COCONUT PIE
INGREDIENTS:
• 1/2 c Bisquick – I have used Heart Healthy Bisquick for same results
• 4 eggs
• 3/4 c sugar – I have used an artificial sweetener like Monk Fruit that has a 1:1 ratio with regular sugar
• 1 c shredded sweetened coconut – I have used unsweetened coconut
• 3 tbsp butter, melted
• 2 c milk, 2% or whole, coconut milk for dairy free
• 2 tsp vanilla
• 1/2 tsp coconut extract, optional
INSTRUCTIONS
1. Preheat the oven to 350 degrees F. In a large mixing bowl, combine eggs, sugar, melted butter and milk. (I used an electric hand mixer). Add vanilla, coconut extract (if using) and Bisquick, mix well.
2. Stir in the shredded coconut. Pour mixture in a pie pan and bake for approximately 1 hour or until the center sets and the top is golden brown.
3. Remove from the oven and let sit for at least 30 minutes before serving (this will let the custard firm up a little more). If you will not be serving right away, store it in your refrigerator until you are ready to do so.
Serve alone or topped with Cool Whip, Reddy Whip or whipped cream.
