Impossible Coconut Pie Ii Recipes

IMPOSSIBLE COCONUT PIE I

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.

IMPOSSIBLY EASY COCONUT PIE

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.

IMPOSSIBLE COCONUT PIE II

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.

SUPER EASY IMPOSSIBLE COCONUT CUSTARD PIE

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.

IMPOSSIBLE COCONUT PIE

Steps:

• Combine milk, sugar, biscuit mix, eggs, butter and vanilla in blender container.
• Cover and blend on low speed for 3 minutes.
• Pour into greased 9-inch pie pan.
• Let stand about 5 minutes; then sprinkle with coconut.
• Bake at 350* for 40 minutes. Serve warm or cool.

COCONUT PIE BARS

Steps:

• Heat oven to 350 degrees. Butter a 9-inch square pan and line with parchment, leaving some overhanging.
• In a food processor, pulse together flour, sugar and salt. Pulse in butter until crumbs form and the dough starts to come together. Press mixture into the prepared pan in an even layer. Bake until firm on top and lightly golden at the edges, 20 to 25 minutes. Transfer to a rack. You can bake the crust up to 6 hours ahead, or use it while it's still hot.
• While the crust bakes, using the same food processor (no need to wash it out first), pulse together eggs, sugar, butter, coconut milk, vinegar or lemon juice, lemon zest (if using), vanilla and salt until well combined. Pulse in the coconut. Use a spatula to fold in the chocolate chips, if using.
• When the crust is baked, pour in the filling (crust can still be hot). Lower oven temperature to 325 degrees and bake until the filling is set when you jiggle it and the top is browned, 30 to 40 minutes.
• Transfer to a wire rack to cool completely, then chill for at least 2 hours. Cut into bars and serve.