Posted in recipe category: Desserts
Ingredients
- 2 cup low-fat milk
- 3/4 cup sugar
- 1/2 cup Bisquick
- 3 egg yolks
- 1 whole egg
- 1/4 cup butter
- 1/2 tsp vanilla extract
- 1 1/3 cup coconut
- 1 unbaked pie shell
- 1 to 2 containers cool whip
Directions
- Preheat oven to 350°F.
- Add milk, sugar, Bisquick, eggs, butter, and vanilla extract to blender. Blend on the lowest setting for 3 minutes.
- Pour blended mix into pie crust and smooth surface with spatula.
- Transfer to oven and bake for 35 to 40 minutes or until center is semi-set and crust is a golden brown.
- Remove from oven, let cool completely. You can let cool for 10 minutes at room temperature then transfer to refrigerator to cool the rest of the way.
- Meanwhile, prepare the coconut by placing a large skillet over medium heat. Add flaked coconut and stir frequently until the coconut is toasted to a light golden brown. Transfer to bowl and set aside to cool. Note: you can also toast coconut in the oven by spreading coconut out onto a cookie sheet and baking at 350°F for 5 minutes or until golden brown.
- One pie and coconut has cooled, top generously with cool whip whipped topping followed by toasted coconut.
- Slice, serve, and enjoy!
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