Look beyond the name and tackle Impossible Coconut Pie. Impossible Coconut Pie starts in the blender and impossibly forms a crust while back.
What You Need
Original recipe yields 8 servings
2 cups milk
3/4 cup sugar
1/2 cup all-purpose baking mix
1/4 cup (1/2 stick) butter or margarine, softened
1 Tbsp. brandy
1 tsp. vanilla
2/3 cup raisins
1-1/3 cups (1/2 of 7-oz. bag) BAKER'S ANGEL FLAKE Coconut
Add To Shopping List
Please use alcohol responsibly.
Let's Make It
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.
Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions.
Use Your Mixer
Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Beat in eggs, brandy and vanilla. Add baking mix alternately with milk, beating well after each addition. Pour into greased 9-inch pie plate and continue as directed.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 41g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 8 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.