Crustless Coconut Custard Pie

So easy and delicious. A quick dessert to make for pop-in guests or add to your holiday menu.

Crustless Coconut Custard Pie

1 (14 oz) can sweetened condensed milk
1½ cups water
1/3 cup baking mix (Bisquick or the like)
3 eggs
1/4 cup butter, softened
1½ tsp vanilla
1 cup flaked coconut

Preheat oven to 350°. In blender, combine sweetened condensed milk, water, baking mix, eggs, butter, and vanilla. Blend on low speed 3 minutes. Pour into sprayed 9″ deep dish or 10″ pie plate; let stand 5 minutes. Sprinkle coconut evenly over top. Bake 35-40 minutes or until knife inserted near edge comes out clean (will still be a bit jiggly in the center but firms up as it cools). Serve warm or cooled. A big dollop of sweet whipped cream on top would be great! Refrigerate leftovers.

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