Coconut Blender Pie

You know the expression "easy as pie"?  I never got that, because pie is not easy to make.  Pie crust, anyhow.  Unless you buy a pre-made pie crust, which I guess then makes pie easy.  But this pie, really is easy as pie.  The crust makes itself!

I have very fond memories of this pie.  My mom would make this pie when I was very young because my dad did not like coconut.  She'd make a pan of brownies for him and this pie for everyone else, knowing my dad wouldn't eat it all on us.  I was maybe 4 years old, but I vividly remember her making this and her telling us how easy it was.  (She had a lot of baking shortcuts I remember.  Such as using jarred baby food carrots in her carrot cake.  I haven't tried that one yet.) I had long since forgotten about it, though.

A few weeks ago, I saw a post on foodgawker and was drawn in by the coconut, which I love.  As I read the post I remembered my mom's pie.  I ran to my pantry to see if I had everything I needed to make it.   Normally, I wouldn't have biscuit mix on hand, but just happened to have it.  I made it immediately.

It was as easy and delicious as I remembered.   Coconut cream pie with a subtle, gentle, flaky crust.  I only wish I'd added more coconut to the top.  I am excited to try different flavors this summer, such as a lemon pie or something.

Coconut Blender Pie
from Grateful Prayer, Thankful Heart - originally from Favorite Brand Name Best-Loved Recipes of All Time


1 (14-ounce) can of sweetened condensed milk
1 1/2 cups water
1/2 cup biscuit baking mix (such as Bisquick)
3 eggs
1/4 cup butter, softened
1 1/2 teaspoon vanilla extract
1 cup flaked coconut

Preheat oven to 350 degrees.  In blender container, combine all ingredients except coconut.  Blend on low speed for 3 minutes.  Pour into a greased 10-inch pie plate, let stand for 5 minutes.  Sprinkle with coconut.  Carefully place in oven, bake 35-40 minutes or until knife inserted near the edge comes out clean.  Cool slightly; serve warm or cool.  Refrigerate leftovers.