Mom wasn’t a cook at all, really didn’t like it but I was so happy to find first her Mexican Impossible Pie recipe and then this Impossible Coconut Rum Pie.
These must have been recipes she found after I had moved out, I don’t remember her making these. Both have turned out fantastically and it was nice to bring my mom back into the kitchen with me.
I have made a few impossible pies before and have always really liked them. I shared with you a Cheddar-Corn Impossible Pie that we really enjoyed!!
They are so simple for a quick and easy weeknight meal. This dessert can be made for any occasion, the wonderful rum flavor boosts it up a notch!!
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The top is nicely browned giving it extra flavor, the middle creamy and coconutty and the bottom crust tender and delicious.
Think this is hard to make, no way, it couldn’t be simplier. All of it is created in a blender and then poured into a pie plate.
The impossible part is that is all does the magic in the oven. The top gets a golden brown crust and the bottom gets a tender crust all by its’ self.
See how gorgeous that is, you are going to want to make this for sure. The lovely rum shines through and makes this a perfectly tropical experience.
The impossible pie craze started back in the 1970’s by Bisquick when the recipes were printed on the back of their boxes. Supposedly the first recipe introduce was a coconut pie like this one. My mom added in the rum to make it a bit more delicious.
The coconut pie must have been an instant success and was also well loved in the south where biscuits are a staple. Bisquick soon went about developing many other recipes like the ones I have mentioned above.
The combinations with this simple recipe is quite endless so I see why it was so popular then and that it continues to this day!
Bisquick now even has a gluten free option which brings these pies to an even bigger audience. I hope you enjoy this one and the many more recipes we have to share with you.
Impossible Coconut Rum Pie
Ingredients
- 2 cups milk
- 3/4 cup sugar
- 1/2 cup Bisquick
- 4 eggs
- 1/4 cup butter
- 1 1/2 tsp. vanilla
- 1 cup shredded coconut
- 1-2 Tbsp. amber rum
Instructions
- Preheat oven to 350F. Grease a 9″ pie plate. In a blender add all the ingredients and blend for 3 min. Pour into prepared pie plate and bake for 40 min. Let stand 5 min., serve warm or at room temperature. Refrigerate unused portions.
Equipment
Nutrition
Comments & Reviews
Cindy Carter says
Can you make this with rum extract? I have an allergy to all alcohol.
Tara Noland says
I would say yes! I haven’t done this but it would be worth a try. Careful as some extracts have alcohol but I am sure you know that.
Kristina Music-Biro says
What can you use instead of a blender or food processor? Can you use a hand held mixer?
Tara Noland says
You can use a hand mixer just mix it really well.
Deborah Ellstrom says
Can you use spiced rum?
Tara Noland says
Sure, that sounds good!