Crustless Coconut Pie
- 1 can (14 Oz. Size) Sweetened Condensed Milk
- 1-1/4 cup Milk
- 1/2 cups Dry Baking Mix Like Bisquick
- 3 whole Large Eggs
- 4 Tablespoons Unsalted Butter, Softened
- 1-1/2 teaspoon Vanilla Extract
- 1 cup Sweetened Flake Coconut
- Preheat oven to 350u0b0F. Put all ingredients except for the coconut into a blender and blend on low speed for 3 minutes. Pour into a greased 10" pie plate. The pie will puff, so don't fill your dish to the very top. Let it sit for 5 minutes to allow the ingredients to settle properly, then sprinkle the coconut evenly across the top.
- Place on a foil-lined baking sheet with a raised edge (to prevent spills) and place in the center of the middle rack of the oven. Bake for 35-40 minutes, or until the top is golden brown, the center is slightly jiggly, and a knife inserted near the edge comes out clean. Remove from the oven and allow it to cool to completely. Like a souffle, this will deflate as it cools, so don't panic if you notice shrinkage.
- Serve at room temperature for best results. Leftovers should be stored in the refrigerator.
- Note: This recipe was adapted from the Grateful Prayer Thankful Heart Blog who adapted it from the Favorite Brand-Name Best-Loved Recipes of All Time published in 1996 by Publications Limited. My version is a cross between her recipe and my mother's.
milk, milk, baking mix, eggs, unsalted butter, vanilla, coconut
Taken from tastykitchen.com/recipes/desserts/crustless-coconut-pie-2/ (may not work)