Impossible Caramel- Custard Pie
Yield
1 piePrep
10 minCook
45 minReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
milk
|
|
| 1 | cup |
brown sugar
firmly packed |
*
|
| ¼ | cup |
butter
melted |
|
| ½ | cup |
biscuit baking mix (bisquick)
|
*
|
| 4 | large |
eggs
|
|
| ½ | cup |
coconut
flaked coconut |
*
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
milk
|
|
| 237 | ml |
brown sugar
firmly packed |
*
|
| 59 | ml |
butter
melted |
|
| 118 | ml |
biscuit baking mix (bisquick)
|
*
|
| 4 | large |
eggs
|
|
| 118 | ml |
coconut
flaked coconut |
*
|
| 5 | ml |
vanilla extract
|
|
Directions
Combine all ingredients except coconut in a blender, blend at high speed for 15 seconds or until smooth.
Pour into a greased 10 inch pie plate.
Sprinkle coconut on top, if desired.
Bake at 350℉ (180℃) for 40 to 45 minutes or until knife inserted in center comes out clean.
Cool completely before cutting.
