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Impossible Coconut Pie (VRP 037)

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Impossible Coconut Pie Recipe

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Imposible Coconut Pie

Imposible Coconut Pie


  • 2 cups milk
  • ¾ cup sugar
  • ½ cup Bisquick baking mix
  • ¼ cup margarine or butter
  • 4 eggs
  • 1½ teaspoons vanilla
  • 1 cup flaked or shredded coconut


  1. Heat oven to 350°.
  2. Lightly grease 9- or 10-inch pie plate.
  3. Place all ingredients in blender container.
  4. Cover and blend on high speed 15 seconds.
  5. Pour into pie plate.
  6. Bake until golden brown and knife inserted in center comes out clean, 50 to 55 minutes.
  7. Refrigerate any leftover pie.


Impossible Chocolate Pie: Add 2 tablespoons cocoa.

Impossible Fruit Pie: Use 10-inch pie plate. Cool pie; spread 1 can (21 ounces) fruit pie filling over top. Refrigerate at least 2 hours.

Impossible Lemon Pie: Use 10-inch pie plate. Add ¼ cup lemon juice.

Impossible Macaroon Pie. Do not blend coconut; sprinkle over top of pie before baking.

Impossible Pumpkin Pie: Beat ¾ cup sugar, ½ cup baking mix, 2 tablespoons margarine, 1 can (13 ounces) evaporated milk, 2 eggs, 1 can (16 ounces) pumpkin, 2 teaspoons vanilla and 2½ teaspoons pumpkin pie spice until smooth, 1 minute in blender on high speed or 2 minutes with hand beater. Continue as directed.

Impossible Coconut Pie

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