Lemon Coconut Impossible Pie Recipe 445

Steps:

• Preheat oven to 350 Lightly grease & flour an 8" or 9" pie dish In a large bowl or mixer, beat sugar & eggs together until thick & ribbony. Then mix in melted butter & milk Beat in eggs 1 at a time, waiting until each is fully incorporated before adding next Mix in vanilla, lemon juice & zest. Gradually mix in flour until just combined Fold in coconut flakes, if using. (if not using coconut only add 4 Tblsp butter) Pour batter into greased pie pan & bake 45-50 minutes, or until center is just set but still slightly wobbly Remove pie from oven & let cool completely, then refrigerate at least 2 hours, or overnight Once chilled, slice, serve, & enjoy!

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Lightly grease a 10 inch pie plate.
• In a large bowl combine lemon juice, sugar, eggs, coconut, flour and milk.
• Stir until well blended and pour mixture into pie dish.
• Bake at 400 degrees F (200 degrees C) for about 35 minutes, or until set.

Steps:

• 1. Place all ingredients in a blender, one at a time.
• 2. Blend until well mixed.
• 3. Pour into a greased 10-inch pie pan. Bake at 350 degrees F for 1 hour.
• 4. When done, crust will be on the bottom, custard in the middle, and coconut on top.

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.

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Grease a 10" pie plate.
• Place milk, sugar, Bisquick, butter, eggs, vanilla, and lemon juice in container of a blender.
• Cover and whirl on high speed for 15 seconds.
• Pour into prepared pie plate.
• Bake in oven until a knife inserted in center comes out clean, about 50 to 55 minutes.