I wanted to make pie. I didn’t have time, so I made this.
I’m not sure who branded this “pie” “impossible”, but it was a recipe on the Bisquick box, labeled “Impossible Coconut Pie” once upon a time. Really, it’s easier than pie – the Bisquick makes a crust on the bottom when the pie bakes, while the other ingredients transform into a coconut custard. It does it itself.
I love dishes that transform themselves in the oven, using gravity to create layers, sauces and crusts. They have that science experiment appeal. And if it saves me some time, all the better.
I didn’t have Bisquick, so I made some (yes you can! Store it in the fridge or freezer if you won’t be using it for awhile):
Homemade Bisquick: blend 2 cups flour, 1 tsp. baking powder, 1 tsp. sugar, 1/2 tsp. salt; cut in 1/2 cup butter. (You could cut it back to 1/4 cup butter for a lower-fat version.) Pulsing the lot in a food processor will blend it completely, like the real thing – you can then store it in a Ziploc bag in the freezer until you need some. If you don’t have a food processor, you can do it by hand with a pastry cutter or whisk.
Now that you have some Bisquick, you can make this pie. It’s easy to stir together and bake, so makes a fun project to do with the kids. In fact, older kids will be able to do it all by themselves. (Help them put it in and take it out of the oven.)
Impossible Coconut Pie
1/2 cup sugar
1/2 cup Bisquick (make your own! see above)
1/4 cup butter, melted
2 cup milk
1/2 tsp. vanilla
1 cup shredded coconut
In a medium bowl, blend all the ingredients together by hand or on low speed for 30 seconds. Pour into a 10-inch pie plate that has been buttered or sprayed with nonstick spray. Bake at 350F. for 50 minutes, or until golden and set.
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