Impossibly Easy Coconut Pie: The Best Impossibly Easy Coconut Pie Recipe from Cook'n

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	Impossibly Easy Coconut Pie

Serves: 8

Print this Recipe

   1 cup shredded or flaked coconut
   3/4 cup sugar
   1/2 cup Original Bisquick®
   1/4 cup margarine or butter, softened
   2 cups milk
   1 1/2 teaspoons vanilla extract
   4 eggs
   Whipped topping, if desired
   Papaya or mango slices, if desired

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1. Heat oven to 350°. Grease pie plate, 9 x 1 1/4 inches.

2. Stir all ingredients, except whipped topping and papaya, until blended. Pour into pie plate.

3. Bake 50 to 55 minutes or knife inserted in center comes out clean. Cool 5 minutes. Garnish with whipped topping and papaya. Store covered in refrigerator.

HIGH ALTITUDE (3500 to 6500 feet): Bake about 55 minutes.

NUTRITION FACTS: 1 Serving:; Calories 270 (Calories from Fat 125); Fat 14g (Saturated 6g); Cholesterol 110mg; Sodium 270mg; Carbohydrate 31g (Dietary Fiber 1g); Protein 6g % DAILY VALUE:; Vitamin A 14%; Vitamin C 0%; Calcium 10%; Iron 4% DIET EXCHANGES:; 2 Starch; 2 1/2 Fat

BETTY'S TIP: Did you know that Impossible Coconut Pie was the very first Impossible Pie in the 1960s? It was so popular that a whole family of what we now call Impossibly Easy Pies was born. Mix all the ingredients together, and pour into a pie plate. While it bakes, the crust is formed-easier than pie!

From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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