Lemon Coconut Impossible Pie Recipe 445 Food

LEMON COCONUT IMPOSSIBLE PIE RECIPE - (4.4/5)

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!

UNBELIEVABLE LEMON COCONUT PIE

Steps:

• Coconut Filling Directions:.
• In small bowl mix all ingredients with a hand mixer til smooth, and refrigerate til set.
• Pie Crust Directions:.
• Mix all dry ingredients in a 9-inch pie pan.
• Mix oil and milk together, then add to dry ingredients in pan.
• With fingers mix til all just moist and press lightly into pie pan. (do not overmix!).
• With a fork poke holes along bottom and sides of the crust and bake at 350 degrees F. for 8-10 minutes.
• Set aside to cool.
• Pie Directions:.
• Sprinkle Gelatin over water in small saucepan, add lemon extract and vanilla extract. Heat until gelatin dissolves, stirring constantly. Remove and let cool some.
• In large mixing bowl, mix cream cheese, sugar, salt, and vanilla til fluffy.
• Gradually beat in warm gelatin mix until well mixed. (will now be runny). It is very important to do this gradually or you will end up with lumps you can't get out later.
• Chill until thickened (about 30 minutes).
• Beat again to soften some, and add about 5 drops of yellow food coloring. Then add cool whip and beat until well mixed and fluffy.
• Put about half of the mix into baked pie crust, making a dipped area to hold the coconut filling in the center.
• Spoon about 1 1/2 cup of the coconut filling into the pie and spread it evenly.
• Top with remaining Lemon filling until pie is as full as you can get it.
• Sprinkle toasted coconut on top and chill for at least 2 hours before serving.

LEMON IMPOSSIBLE 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.

IMPOSSIBLE COCONUT PIE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch pie plate.
• Combine milk, sugar, biscuit mix, eggs, butter or margarine, and vanilla in blender container. Cover, and blend on low speed for 3 minutes. Pour into prepared pie plate. Let stand about 5 minutes. Sprinkle with coconut.
• Bake for 40 minutes. Serve warm.

IMPOSSIBLE LEMON BLENDER PIE

Steps:

• Cut ends off lemon; slice into 3-4 sections and place in blender.
• Pulverize.
• Then add sugar and eggs.
• Blend well.
• Pour into 8-9 inch frozen pie crust and bake at 350F for 35-40 minutes.
• Top with whipped cream or topping of your choice and garnish with fresh raspberries or other berries.

IMPOSSIBLE PIE

Steps:

• if you have a blender large enough for this batch, go ahead and blend all the ingredients. if not, use an electric mixer as i do.
• pour into a greased 25cm backing dish.
• bake in a preheated oven at 350*F for 45 min(check on it after 30 min).
• the flour should form a ouhg at the bottom and the coconut will be on top.
• enjoy.

IMPOSSIBLE COCONUT PIE

Steps:

• Combine milk, sugar, biscuit mix, eggs, butter and vanilla in blender container.
• Cover and blend on low speed for 3 minutes.
• Pour into greased 9-inch pie pan.
• Let stand about 5 minutes; then sprinkle with coconut.
• Bake at 350* for 40 minutes. Serve warm or cool.

IMPOSSIBLE COCONUT PIE

Steps:

• Heat oven to 350ºF.
• Grease 9-inch pie plate.
• 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.

COCONUT LEMON PIE

Steps:

• In mixing bowl, beat eggs.
• Melt the butter and add it to the eggs along with the sugar. Mix well.
• Add lemon juice and coconut to this mixture.
• Pour into unbaked pie crust and bake at 400 degrees for 35-45 minutes or until knife inserted in center comes out clean.
• Pie tends to get too dark before it's done so I usually cover the edges with foil when it starts to get too brown.
• Let cool and serve.

SILKY LEMON IMPOSSIBLE PIE

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.

LEMON IMPOSSIBLE PIE

Steps:

• Preheat oven to 180C/350°F Place all ingredients in a large bowl and stir until well combined.
• Pour the mixture into a lightly greased 4 cup capacity baking dish and bake for 40 minutes or until the top is golden.
• Allow to cool slightly before serving. Serve with cream.