Ingredients
|
⅔ cup white sugar
½ cup Bisquick ¼ cup slightly soft butter (4T), cut into little cubes |
4 eggs
2 cups milk 1 cup grated unsweetened coconut 1t vanilla |
What To Do
Pre-heat oven to 350°F and make sure you have a rack in the middle of the oven.
Put a Silpat mat onto a rimmed baking sheet, and set a 9" pyrex glass pan onto a rimmed baking sheet and set aside. This makes it easier to handle the pie dish also so that the pie dish doesn't slide on the baking pan.
Dump all ingredients into a blender in the following order: sugar, Bisquick, cut butter, eggs, milk, coconut, and vanilla.
Blend for 45 seconds to 1 minute, until you have a smooth light yellow liquid.
Pour everything into a 10” Pyrex pie pan. Bake at 350°F for 50-60 minutes. At the 30 minute mark, carefully rotate the pie. It will be very jiggly. Bake for another 25-30 minutes.
The top will turn golden brown and the crust form on its own. Remove from oven and cool before cutting.
Put a Silpat mat onto a rimmed baking sheet, and set a 9" pyrex glass pan onto a rimmed baking sheet and set aside. This makes it easier to handle the pie dish also so that the pie dish doesn't slide on the baking pan.
Dump all ingredients into a blender in the following order: sugar, Bisquick, cut butter, eggs, milk, coconut, and vanilla.
Blend for 45 seconds to 1 minute, until you have a smooth light yellow liquid.
Pour everything into a 10” Pyrex pie pan. Bake at 350°F for 50-60 minutes. At the 30 minute mark, carefully rotate the pie. It will be very jiggly. Bake for another 25-30 minutes.
The top will turn golden brown and the crust form on its own. Remove from oven and cool before cutting.
Notes and Talking Story
- I have no idea how this happens. It is mysterious, miraculous, and utterly consistent.
- The batter will be very, very liquidey, but don't worry, after an 55-60 minutes, it will be pie.
- The Silpat mat on the baking sheet is super-helpful because the pie batter is initially quite runny. You'll also likely avoid the total spill that turned my pie into deconstructed custard cobbler.
