Impossibly Easy Coconut Pie Recipes

IMPOSSIBLE COCONUT PIE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch pie plate.
• Combine milk, sugar, biscuit mix, eggs, butter or margarine, and vanilla in blender container. Cover, and blend on low speed for 3 minutes. Pour into prepared pie plate. Let stand about 5 minutes. Sprinkle with coconut.
• Bake for 40 minutes. Serve warm.

IMPOSSIBLE COCONUT PIE II

Steps:

• Place milk, coconut, eggs, vanilla, flour, margarine, and sugar in blender. Mix well. Pour into a greased and floured 10 inch pie plate. Sprinkle nutmeg on top.
• Bake at 350 degrees F (175 degrees C) for 45 minutes.

SUPER EASY IMPOSSIBLE COCONUT CUSTARD PIE

Steps:

• Preheat oven to 350°F.
• Blend all ingredients in blender or food processor.
• Grease and flour a 10-inch pie plate.
• Pour mixture in pan and bake for 45 minutes or until custard is set.
• Chill well before serving.

EASY COCONUT PIE

Steps:

• In a blender, combine the first seven ingredients. Cover and process for 10 seconds; scrape the sides. Process for another 10 seconds. Add coconut; process for 2 seconds or until blended. Pour into a greased 10-in. pie plate., Bake at 350° for 50-55 minutes or until a knife inserted in the center comes out clean. Serve warm.

IMPOSSIBLY EASY COCONUT PIE

Steps:

• Heat oven to 350°F. Grease 9-inch pie plate with shortening or cooking spray.
• In medium bowl, stir all ingredients until blended. Pour into pie plate.
• Bake 50 to 55 minutes or until golden brown and knife inserted in the center comes out clean. Cover and refrigerate any remaining pie.

IMPOSSIBLY EASY COCONUT PIE

Steps:

• 1. Heat oven to 350°. Grease pie plate, 9 x 1 1/4 inches.2. Stir all ingredients, except whipped topping and papaya, until blended. Pour into pie plate.3. Bake 50 to 55 minutes or knife inserted in center comes out clean. Cool 5 minutes. Garnish with whipped topping and papaya. Store covered in refrigerator.HIGH ALTITUDE (3500 to 6500 feet): Bake about 55 minutes.NUTRITION FACTS: 1 Serving: Calories 270 (Calories from Fat 125) Fat 14g (Saturated 6g) Cholesterol 110mg Sodium 270mg Carbohydrate 31g (Dietary Fiber 1g) Protein 6g % DAILY VALUE: Vitamin A 14% Vitamin C 0% Calcium 10% Iron 4% DIET EXCHANGES: 2 Starch 2 1/2 FatBETTY'S TIP: Did you know that Impossible Coconut Pie was the very first Impossible Pie in the 1960s? It was so popular that a whole family of what we now call Impossibly Easy Pies was born. Mix all the ingredients together, and pour into a pie plate. While it bakes, the crust is formed-easier than pie!From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

IMPOSSIBLE COCONUT PIE

Steps:

• In a blender, combine all ingredients, except coconut.
• Blend on low speed 3 minutes.
• Pour into a greased 10 inch pie plate; let stand 5 minutes.
• Sprinkle with coconut.
• Bake in 350 degree oven for 35-40 minutes or until knife inserted near edge comes out clean.
• Cool slightly. Refrigerate leftovers.

IMPOSSIBLE COCONUT PIE

Steps:

• Preheat oven to 350°F. Place milk, sugar, baking mix, eggs, butter, brandy and vanilla in blender container; cover. Blend on low speed 3 minutes. (Or, shake vigorously in tightly covered 2-quart jar 30 seconds.)
• Pour into greased 9-inch pie plate. Sprinkle with raisins and coconut.
• Bake 40 minutes or until pie is set in center and top is golden brown. Cool on wire rack. Serve warm or at room temperature. Store leftover pie in refrigerator.