Yield 8 Number Of Ingredients 7 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.
Yield 8 Number Of Ingredients 8 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.
Time 50m Yield 8 serving(s) Number Of Ingredients 6 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.
Time 1h Yield 6 servings. Number Of Ingredients 8 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.
Time 1h5m Yield 8 Number Of Ingredients 7 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.
Number Of Ingredients 9 Steps:
- 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.
Time 55m Yield 8 serving(s) Number Of Ingredients 7 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.
Time 50m Yield Makes 8 servings. Number Of Ingredients 9 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.
