2 cups milk (any milk ~ unsweetened vanilla almond milk is really good ~ low calorie & no sugar)
1/2 cup buttermilk baking mix (i.e. Bisquick)........................1/4 cup (4 TB) butter, softened
3/4 cup white sugar (or regular white Splenda ~ not baking blend)
4 eggs.................................................................................................1-1/2 tsp. vanilla extract
1/2 tsp. coconut extract..............................................................1 cup flaked coconut (plus a little extra)
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Preheat oven to 350. Spray an 8” pie pan with non-stick baking spray (with flour).
Put all ingredients in blender ~ cover, and blend on low speed for 2-3 minutes. Pour into prepared pie plate. Sprinkle with a little extra coconut. (I put the pan onto a rimmed baking sheet to catch any runover during baking.)
Bake for 40-45 minutes (or until a knife inserted comes out clean). Serve warm, cold or room temperature (my husband likes it with Cool Whip on top) ~ but it will slice much better if you let it sit for at least 15 minutes first (slices even better when refrigerated)
VARIATIONS:
(1) Impossible Chocolate-Coconut Pie: Add 2 tablespoons cocoa. (I like dark)
(2) Impossible Macaroon Fruit Pie: Use 10" pie pan. Cool pie, spread 1 (21 ounce) can or 2 cups fruit pie filling over top. Refrigerate at least 2 hours.
(3) Impossible Lemon Coconut Pie: Use 9" pie pan. Add 1/4 cup lemon juice.
(4) Impossible Lemon Macaroon Pie: Use 9" pie pan. Make macaroon style with a layer of coconut. Use lemon juice and add 1 tablespoon grated lemon peel.
(5) Impossible Almond Macaroon Pie: Use 9" pie pan. Make macaroon style with a layer of coconut. Sprinkle on 1/4 cup sliced, toasted almonds. Add 1/2 tablespoon almond extract and do not use lemon juice. Garnish with additional sliced almonds.