Best 9 Coconut Custard Impossible Icebox Pie Recipes
Indulge in a delightful culinary experience with our Coconut Custard Impossible Icebox Pie, a symphony of flavors that will tantalize your taste buds. This no-bake dessert is not only incredibly easy to make but also offers a unique combination of textures and flavors that is sure to impress. The creamy coconut custard filling, nestled between layers of graham cracker crumbs and whipped cream, creates a harmonious balance of sweetness and richness. Discover the secrets behind this irresistible treat and embark on a journey of culinary delight as we unveil the step-by-step instructions and additional variations to suit every palate.
This comprehensive guide includes two additional recipes that elevate the Impossible Icebox Pie to new heights of deliciousness. The Vanilla Custard Impossible Icebox Pie offers a classic flavor profile with a velvety vanilla custard filling, while the Chocolate Custard Impossible Icebox Pie introduces a decadent twist with a rich chocolate custard. Each recipe provides detailed instructions, ensuring that even novice bakers can achieve picture-perfect results. Whether you prefer the timeless appeal of vanilla, the indulgent embrace of chocolate, or the tropical allure of coconut, these recipes have something for every dessert enthusiast.
IMPOSSIBLE PIE
This is an old recipe that came from the Amish. This is a pie you'll make over and over again.
Provided by The Southern Lady
Categories Dessert
Time 1h5m
Number Of Ingredients 8
Steps:
- Cream eggs, sugar, butter and vanilla with mixer.
- Add nutmeg, flour and milk and continue mixing until all ingredients are wet. Stir in coconut with a spoon.
- Spray a 10 inch deep dish pie plate with cooking spray and pour in pie ingredients. Bake in a preheated 350 degree oven 55 to 60 minutes until brown on top.
IMPOSSIBLE COCONUT CUSTARD PIE
This coconut custard pie makes it's own crust!
Provided by Jessina Van Datta
Categories Pies
Time 35m
Number Of Ingredients 8
Steps:
- 1. Combine all ingredients and pour into 9 inch buttered pie pan. Like magic, it layers into a crust, custard, coconut topping.
- 2. Bake at 400 degrees for 25-30 minutes until custard sets.
COCONUT CUSTARD IMPOSSIBLE ICEBOX PIE
This recipe has been around for DECADES but it's always a family favorite, especially in the summer. The Bisquick settles to the bottom to make a "crust." (Not really, but it firms up enough to serve.) I like mixing it up in the blender, then pouring it into a pie dish. That makes it good & quick. What's so "impossible"...
Provided by Fran Miller
Categories Pies
Time 45m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 350 degrees F. Spray a deep-dish pie dish with cooking spray. Set aside.
- 2. Measure milk in blender container, then add all ingredients EXCEPT coconut. Blend for 3 minutes on LOW speed.
- 3. Pour mixture into the prepared pie dish. Let set for 5 minutes. Sprinkle evenly with coconut.
- 4. Bake pie at 350 degrees F for 35-40 minutes, until pie is set and coconut is golden brown. Cool for 30 minutes, then refrigerate until chilled before serving.
- 5. Refrigerate any leftovers. As if! =^..^=
IMPOSSIBLE COCONUT PIE II
Steps:
- Place milk, coconut, eggs, vanilla, flour, margarine, and sugar in blender. Mix well. Pour into a greased and floured 10 inch pie plate. Sprinkle nutmeg on top.
- Bake at 350 degrees F (175 degrees C) for 45 minutes.
Nutrition Facts : Calories 282.4 calories, Carbohydrate 32.8 g, Cholesterol 97.9 mg, Fat 14.3 g, Fiber 1.1 g, Protein 6.3 g, SaturatedFat 5.4 g, Sodium 179.7 mg, Sugar 25.4 g
IMPOSSIBLE COCONUT PIE I
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch pie plate.
- Combine milk, sugar, biscuit mix, eggs, butter or margarine, and vanilla in blender container. Cover, and blend on low speed for 3 minutes. Pour into prepared pie plate. Let stand about 5 minutes. Sprinkle with coconut.
- Bake for 40 minutes. Serve warm.
Nutrition Facts : Calories 259.3 calories, Carbohydrate 32.1 g, Cholesterol 113.1 mg, Fat 12.1 g, Fiber 0.9 g, Protein 6.1 g, SaturatedFat 7.6 g, Sodium 271.6 mg, Sugar 25.6 g
SUPER EASY IMPOSSIBLE COCONUT CUSTARD PIE
Make and share this Super Easy Impossible Coconut Custard Pie recipe from Food.com.
Provided by Karen..
Categories Pie
Time 50m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Blend all ingredients in blender or food processor.
- Grease and flour a 10-inch pie plate.
- Pour mixture in pan and bake for 45 minutes or until custard is set.
- Chill well before serving.
Nutrition Facts : Calories 232.5, Fat 13.1, SaturatedFat 7.5, Cholesterol 117, Sodium 212.3, Carbohydrate 23.3, Fiber 0.7, Sugar 15.5, Protein 6
IMPOSSIBLY EASY COCONUT PIE
This impossibly easy coconut pie is legendary among the Bisquick™ community. With over 700 positive reviews, it's a one-bowl dessert that many Betty Crocker fans have been making for years. Creamy and custard-like this crustless pie can be prepped in just 10 minutes, so the next time you're craving coconut, you know what recipe to turn to. All you have to do is stir the flaked coconut, sugar, Bisquick™, butter, milk and eggs until well mixed and pour right into your pie plate. Easy, right?
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h5m
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Grease 9-inch pie plate with shortening or cooking spray.
- In medium bowl, stir all ingredients until blended. Pour into pie plate.
- Bake 50 to 55 minutes or until golden brown and knife inserted in the center comes out clean. Cover and refrigerate any remaining pie.
Nutrition Facts : Calories 270, Carbohydrate 31 g, Cholesterol 110 mg, Fat 2 1/2, Fiber 1 g, Protein 6 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 270 mg
COCONUT CUSTARD PIE
"My husband and I are both diabetic. We really appreciate desserts such as this creamy custard pie," says Eva Wright of Grant, Alabama. Coconut extract in the filling and a toasted coconut topping flavor the tasty low-sugar creation.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Place coconut in an ungreased 9-in. pie plate. Bake at 350° for 4 minutes, stirring several times; set aside. (Coconut will not be fully toasted.), Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 4-6 minutes longer. Cool., In a bowl, beat the eggs and salt for 5 minutes. (Mixture will be lemon-colored and slightly thickened.) Add the milk, sugar substitute, coconut extract and vanilla. Transfer to crust. (Crust will be full.), Bake at 350° for 30 minutes. Sprinkle with coconut. Bake 8-10 minutes longer or until a knife inserted in the center comes out clean and coconut is lightly browned. Cool on a wire rack for 1 hour. Cover and refrigerate.
Nutrition Facts : Calories 214 calories, Fat 12g fat (6g saturated fat), Cholesterol 112mg cholesterol, Sodium 320mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 0 fiber), Protein 6g protein.
IMPOSSIBLE COCONUT PIE
Look beyond the name and tackle Impossible Coconut Pie. Impossible Coconut Pie starts in the blender and impossibly forms a crust while back.
Provided by My Food and Family
Categories Home
Time 50m
Yield Makes 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Place milk, sugar, baking mix, eggs, butter, brandy and vanilla in blender container; cover. Blend on low speed 3 minutes. (Or, shake vigorously in tightly covered 2-quart jar 30 seconds.)
- Pour into greased 9-inch pie plate. Sprinkle with raisins and coconut.
- Bake 40 minutes or until pie is set in center and top is golden brown. Cool on wire rack. Serve warm or at room temperature. Store leftover pie in refrigerator.
Nutrition Facts : Calories 330, Fat 15 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 115 mg, Sodium 220 mg, Carbohydrate 41 g, Fiber 2 g, Sugar 35 g, Protein 7 g
Tips:
- For a creamier custard, use half-and-half instead of milk. You can also add a teaspoon of vanilla extract or rum extract for extra flavor.
- If you don't have a springform pan, you can use a regular 9-inch pie plate. Just be sure to trim the excess graham cracker crust around the edges.
- This pie is best served chilled, so make it ahead of time and let it sit in the refrigerator for at least 4 hours before serving.
- Garnish the pie with whipped cream, shaved chocolate, or fresh fruit before serving.
- If you want to make a chocolate crust, simply add 1/2 cup of cocoa powder to the graham cracker crumbs before pressing them into the pan.
Conclusion:
This coconut custard impossible icebox pie is a delicious and easy-to-make dessert that is perfect for any occasion. With its creamy custard filling and crispy graham cracker crust, this pie is sure to be a hit with everyone who tries it.
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