Crustless Coconut Custard Pie
Ingredients
2 cups milk | ||
3/4 cup sugar | ||
1/2 cup Bisquick | ||
4 large eggs | ||
1/2 stick unsalted butter, softened | ||
1 tsp pure vanilla extract | ||
1 and 1/3 cup sweetened coconut flakes |
- Place milk, sugar, Bisquick, eggs, butter and vanilla in a blender or food processor.
- Pulse or blend on low for 3 minutes.
- Pour the mixture into a greased pie plate, then sprinkle with the coconut flakes.
- Bake in a preheated 350 degree oven for about 40-60 minutes or until the top is golden.
- Cool on a wire rack.
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