During the 1960’s. Bisquick created a series of recipes for using their product known as Impossible Pies. These were pies that formed their own crust so you didn’t have to make a pie shell, thus the name “impossible.” The pies were quick and easy to make. The recipes were featured on the back of the box, also magazine ads for Bisquick would contain these recipes. You can still find them at Bisquick’s web page.
Actually the custard ones don’t have a crust like you would expect a pie to have. The pie forms a firm custard shell from the 1/2 cup of baking mix. Slicing and removing the wedges are easy to do and the custard holds it shape on the plate. While baking the custard puffs up and when the pie cools the custard settles. The pie is best served cold.
Coconut custard is one of my favorites in this series of impossible pies. It is my go to pie for a special dessert. It is not expensive to make like a fruit pie. It only takes a few minutes to put together and 40 minutes to bake. But today there was nothing special going on, I had milk that was about to expire. I didn’t want it to go to waste. Eggs have been really unusually cheap recently, which lets me buy extra eggs to cook with. There was also left over coconut from Easter that also needed to be used. It is one of those recipes for when you are out of ideas and out of money.
Impossible Coconut Custard Pie
Preheat oven 400 degrees. Prepare a 9 inches deep dish pie pan with vegetable spray.
- 1/2 cup baking mix
- 1/3 cup sugar
- 3 tablespoons of melted margarine
- 4 eggs
- 1/2 teaspoon vanilla
- 1/2 teaspoon butter flavored vanilla
- 2 cups milk
- 1 1/4 cups shredded coconut ( 1 can 3 1/2 ounce)
In a large mixing bowl beat the first four ingredients until smooth. Add vanilla and milk at low speed until blended. Stir in coconut. Pour into a prepared pie pan. Bake at 400 degrees for 35 to 40 minutes, until set and coconut is brown. Cool and refrigerate before serving.