Magic Coconut Pie

Well, it's mom's birthday again. This is her one time per year that she can beg for coconut—and coconut-hating dad can't do anything about it. :)

I was slightly skeptical about this one. It sounded so 50s. Seriously, Bisquik and coconut and no pie crust? It reminded me of this awful Bisquik Mexican dish I had to eat as a kid. Um, enjoy your "pie" mom! But I immediately changed my tune when I started breathing in the warm coconut, which reminded me so much of our honeymoon to Barbados and this coconut pie we would order at this bar on the beach. It was coconut and eggs and sugar and probably nothing else and it was just so amazing. This pie... this is my new pie. Custard on the inside, crunchy on top. We just loved it. Well, not dad, but the rest of us. ;)

Recipe from Baker's coconut bag.

Magic Coconut Pie
2 c. milk
3/4 c. sugar
1/2 c. Bisquik
4 eggs
1/4 c. butter, softened (at room temp)
1 t. vanilla
1 1/3 c. Baker's (preferred by my mom) angel flake coconut

Preheat oven to 350 degrees. Mix milk, sugar, Bisquik, eggs, butter, and vanilla in a blender on low speed for approximately 3 minutes. Pour into a greased 9-inch pie plate. Carefully sprinkle with coconut, making sure it doesn't overflow!

Carefully slide pie into oven and bake for 40–45 minutes or until center of pie is set (no longer jiggles when you attempt to take it out of the oven) and top is golden brown. Serve either warm or cool.

Store leftovers (ha!) in the refrigerator.

Custard!