IMPOSSIBLE COCONUT CUSTARD PIE

This is my mother’s recipe. As I remember it, she started making it in the 70s. I always loved it, especially the coconut topping that gets all nice and crispy around the edges. It wasn’t until I got marrried, and Mom gave me her recipe, that I found out how easy it was to make. All you do is mix the ingredients together in a blender, food processor, or even by hand with a wire whisk. Then you just pour the mixture into a deep dish pie plate and bake it. When you pull the pie out of the oven you will find that the flour settles to the bottom of the pan to form a soft crust, the coconut forms the topping, and the center is like a custard.

I love to serve this warm from the oven but it’s also good at room temperature or even cold. Leftovers can be covered and stored although you will find that the coconut topping does soften.

Quick Tip: Leftovers can be covered and stored although you will find that the coconut topping does soften.

Ingredients

1/2 cup Bisquick
3/4 cup sugar
4 eggs
2 cup milk
1 can (3 1/2 oz.) coconut
1 tsp. vanilla
1 TBS. butter, softened

Directions

Combine all ingredients and pour into 9 inch buttered pie pan. Bake at 400 degrees for 25-30 minutes until custard sets. Like magic it layers into crust, custard, coconut topping. Cool.