Recipe by Dining Diva
"All ingredients go into the blender. Can you get easier than that? It becomes an amazing coconut custard pie. Make sure to eat cold. It is much better, if you can wait."
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1 1/2 cups
Haven't made one of these "impossible" pies in years. I had some eggnog to use up and plenty of coconut on hand, so I thought I'd give this one a try. And I'm glad I did, we thoroughly enjoyed it. For anybody unfamiliar with the "impossible" concept, ALL ingredients go into the blender, then you pour into a pie pan, and bake. Yes, it's that easy. The only change I made was subbing Truvia for the sugar, and I actually cut back the Truvia a bit, since we're not into "too sweet" these days. If you're an eggnog, coconut and custard fan, give this one a try; I don't think you'll be disappointed.
Scaled the recipe and baked in an individual souffle dish since no one in my family likes coconut. Something I would make when I'm craving coconut. Fast and very easy.
* Percent Daily Values are based on a 2,000 calorie diet.
Impossible Eggnog Coconut Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 173
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It's creamy, it's coconutty, it's perfect. Enjoy.
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