Impossible Coconut Rum Pie

If you haven’t had the joy of making an impossible pie before, let us sum it up for you in two words: delicious and mesmerizing. Now, of course there wouldn’t be any point in making a pie (or any dish) that didn’t taste amazing, but this recipe for impossible coconut rum pie is especially fun because of how easily it comes together and how it all sets up in the oven, plus it’s ridiculously yummy…it’s basically magic.

We could explain the scientific reasoning for why this happens in the oven, but we prefer to just think of it as baking magic, so we’ll leave it at that and move on to our next favorite element of this recipe…which is that it can be ready to get popped into the oven in about five minutes flat.

2 cups whole milk
3/4 cup sugar
1/4 cup biscuit mix, we used bisquick
4 large eggs
1/4 cup (1/2 stick) unsalted butter, room temperature
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
1 1/2 tablespoons amber rum
1/4 teaspoon salt
1 cup shredded coconut, plus extra for garnish, optional

Preheat oven to 350º F and lightly grease a 9-inch pie plate with butter or non-stick spray.
Pour milk, sugar, biscuit mix, eggs and butter into blender or food processor.
Add vanilla and coconut extracts, then rum, if using. Finally, add in salt and coconut.
Cover blender or food processor and pulse for 2-3 minutes, or until everything is puréed and frothy.
Pour into greased pie pan and place in oven.
Bake for 38-42 minutes or until center is just set. Remove from oven and let cool 15 minutes before serving.
Recipe adapted from Noshing With The Nolands

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