Coconut Pie

It makes its own crust

• 2 cups milk
• 3/4 cup sugar
• 1/2 cup biscuit mix
• 1 cup Bakers angel flake coconut
• 1/4 cup butter or margarine
• 1 1/2 tsp. vanilla
• 4 eggs

Combine all ingredients, except coconut, in blender. Cover and blend on low speed for 3 minutes. Pour into greased 9-inch pie pan. Let stand for 5 minutes. Then sprinkle with the coconut and bake at 350 degrees for 40 minutes.

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Southern Coconut

• 2 tbsp. butter, melted
• 1/4 tsp. salt
• 1 cup light corn syrup
• 1/2 tsp. almond extract
• 1 unbaked 9-inch pie shell
• 1/3 cup sugar
• 3 eggs, slightly beaten
• 1 tsp. vanilla
• 2/3 cup toasted coconut

Blend butter, sugar and salt. Add eggs, syrup and flavorings. Stir well. Sprinkle coconut over bottom of pie shell. Pour in the filling. Bake at 375 degrees for 40 - 50 minutes. Cool. Just before serving, top with whipped cream and decorate with more toasted coconut.

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Coconut Custard Surprise

• 4 eggs
• 2 cups milk
• 1 cup sugar
• 1/4 stick margarine
• 1 tsp. vanilla
• 1/2 cup Bisquick
• 1 cup shredded coconut

Put in the blender all the ingredients except for the coconut. Blend for five minutes on the highest speed. Add the coconut and then blend for five seconds. Pour into a 10 inch greased pie pan. Bake for 50-60 minutes at 350 degrees. The Bisquick will form the crust as it bakes.