The flavor is unbeatable.
We are going to tell you about the amazing experience of making impossible pies. It would be foolish to make a pie or any other dish that doesn’t taste great, but this recipe is for impossible coconut rum pie. The ease of the assembly and the way it bakes makes it so easy.
Serves 8
45-50 minutes
INGREDIENTS
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
PREPARATION
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.
