IMPOSSIBLE COCONUT CUSTARD PIE

RECIPE :

IMPOSSIBLE COCONUT CUSTARD PIE

INGREDIENTS:

• 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
• 1 1/2 cups water
• 1/3 cup biscuit baking mix
• 3 eggs
• 1/4 cup butter, softened
• 1 1/2 tsp. vanilla extract
• 1 cup flaked coconut (more if desired)

INSTRUCTIONS:

1. In a blender container, combine all ingredients except coconut.
2. Blend on high speed for 3 minutes.
3. Pour the mixture into a greased 10-inch pie plate and let it stand for 5 minutes.
4. Sprinkle the top with coconut.
5. Carefully place the pie plate in the oven and bake for 35 to 40 minutes or until a knife inserted near the edge comes out clean.
6. Cool slightly before serving, and it can be served either warm or cooled.
7. Refrigerate any leftovers.