Coconut Custard Pie

I am a baker. I love to bake. From scratch. I generally shy away from recipes using boxed mixes – until I came across this recipe using Bisquick. I was skeptical it would work, after all you dump all the ingredients in a mixing bowl, whisk together and pour into a greased pie dish and bake. But it worked! And it’s delicious! So if you don’t bake, and it’s your turn to bring dessert, give this a go. Serve with whipped cream (from a can), and some fresh raspberries if you really want to impress. Can be eaten at room temperature or cold.

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Here’s what you need:

  • 1 cup flaked or shredded coconut
  • 3/4 cup sugar
  • 1/2 cup Original Bisquick™ mix
  • 1/4 cup butter or margarine, softened (if you use unsalted add in a pinch of salt)
  • 2 cups milk – any kind
  • 1 1/2 teaspoons vanilla
  • 4 eggs
  • optional: freshly grated lemon zest

Throw everything into a mixing bowl and stir.

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Eek!!! At this point I was sure it wouldn’t work. As a side note, you can throw all the ingredients (except coconut and zest) in a blender, blend, then add in the coconut and zest and  pour it into a pie dish. This only took a minute to mix, so I did it the old fashioned way.

Bake at 350F for 50 minutes until golden brown. Cool on a wire rack, as the custardy-ness (this is not a word, but it should be) needs to settle. You can then pop it into the fridge and serve cool. Loosen the edges first with a knife, then slice away.

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This smelled so heavenly, and I had just made some tea, that I dove in. Don’t be like me. You won’t get a pretty slice. But it is so delicious! So impress your friends and family with a homemade dessert, unbelievably delicious, and so easy to make (but they won’t know that).

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