I have been doing any and everything to use all the blooming eggs I bought on sale. I can relax a little bit because I am now down to my last dozen, but this past week has been filled with recipes calling for eggs.
As a rule I do not like to spend a lot of time prepping or even cooking, even though I love to cook. I truly prefer to cook fast, easy, tasty food, so after I made the bacon and cheese impossible pie the other day (Which, not only used 4 eggs, but was fast easy and only required a bowl, whisk and a pie pan to be done. My kind of meal!) I decided I would try a few more of the impossible varieties. As of tonight I have made 2 savory and 2 sweet pies.
TheHub has been dessert crazed lately so Monday I made the egg custard impossible pie. It must have been pretty good because over half was gone before bedtime and the next morning I think he even had a slice for breakfast. Well tonight I was having a skimpy supper so I padded the meal with yet another version of the pie. This time I made coconut impossible pie, and once again, half is gone.
Coconut Impossible Pie
3/4 cup sugar
1/2 cup Bisquick (I use the homemade version found here)
1/4 cup butter, softened
2 cups milk
1 1/2 teaspoon vanilla (I did use rum vanilla extract just for a little different flavor)
1 cup flaked coconut
Put the eggs, sugar, Bisquick and very soft butter in a bowl. Whisk well until everything is well combined, Slowly add the milk and vanilla and whisk again until smooth. Stir in the coconut and pour into a greased 9 inch pie pan, which is in the center of a baking sheet. (jelly roll types work best in case there is a slight spill while putting it in the oven) Let it rest for about 10 minutes then pop it into a 350 degree oven. Bake for 40 minutes or until a knife inserted into the center of the pie comes out clean. Let it cool at least 15 minutes, then slice and eat.
Though he said nothing I am guessing THeHub liked this very much since he had 3 slices. (Like I said tonight was a skimpy supper) I had a piece (OK so I am extending sugar week by a few days) and it was very good. To be honest the crust is not like a coconut pie made in a traditional pie crust would be, but it is still very good, with a custardy center and that lovely coconut throughout.
(And lets be honest, somethings are not worth the additional time for a routine everyday dessert, right?)
I would recommend this highly, especially if you want something quick, easy and need to pad a meal.
Try it, you might like it. Now I am wondering how it would be with pineapple?