Crustless Coconut Pie: 1 14-oz. can of sweetened condensed milk (not evaporated) 1 1/4 cups of milk 1/2 cup of Bisquick, Pioneer or other dry baking/biscuit mix 3 whole eggs 1/4 cup (4 tablespoons) unsalted butter, softened 1 1/2 teaspoons of pure vanilla extract 1 cup of sweetened flaked coconut Pre-heat your oven to 350F. 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 or casserole dish (I used a rectangle Pyrex). This 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 35-45 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. Serves 6-8, depending on serving size
Posted on: Mon, 30 Jun 2014 00:15:00 +0000
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