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Impossible Coconut Rum Pie

Impossible Coconut Pie
45-50 minutes to prepare serves 8

2 cups whole milk
3/4 cup sugar
1/4 cup biscuit mix, we used bisquick
4 large eggs
1/4 cup (1/2 stick) unsalted butter, room temperature
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
1 1/2 tablespoons amber rum
1/4 teaspoon salt
1 cup shredded coconut, plus extra for garnish, optional

Preheat oven to 350º F and lightly grease a 9-inch pie plate with butter or non-stick spray.
Pour milk, sugar, biscuit mix, eggs and butter into blender or food processor.
Add vanilla and coconut extracts, then rum, if using. Finally, add in salt and coconut.
Cover blender or food processor and pulse for 2-3 minutes, or until everything is puréed and frothy.
Pour into greased pie pan and place in oven.
Bake for 38-42 minutes or until center is just set. Remove from oven and let cool 15 minutes before serving.