Impossible Coconut Rum Pie

Impossible Coconut Rum Pie

Ingredients

2 cups whole milk – for a rich, creamy texture

¾ cup granulated sugar – adds balanced sweetness

¼ cup biscuit baking mix (such as Bisquick) – acts as a self-forming crust

4 large eggs – for structure and custard-like richness

¼ cup unsalted butter (softened to room temperature) – adds richness and moisture

1 teaspoon vanilla extract – enhances overall flavor

½ teaspoon coconut extract – brings out the coconut aroma

1½ tablespoons amber rum – adds depth and warmth (optional, but recommended)

¼ teaspoon salt – balances the sweetness

1 cup sweetened shredded coconut – for texture and tropical flavor

Extra shredded coconut for garnish (optional)

Instructions:

Preheat the Oven

Set your oven to 350°F (175°C). Lightly grease a 9-inch pie dish with butter or non-stick spray.

Prepare the Batter

In a blender or food processor, combine the milk, sugar, biscuit mix, eggs, and softened butter.

Add Flavorings

Add in the vanilla extract, coconut extract, and amber rum (if using). Sprinkle in the salt and add the shredded coconut.

Blend Until Smooth

Cover and blend the mixture on high for 2–3 minutes, or until it becomes smooth, creamy, and slightly frothy.

Bake the Pie

Pour the batter into the prepared pie dish. Place it in the oven and bake for 38–42 minutes, or until the center is just set and the edges are lightly golden.

Cool and Serve

Remove from the oven and allow the pie to cool for 15 minutes before slicing.

Garnish with extra shredded coconut if desired, and serve warm or at room temperature.