Monday, November 24, 2014

Impossible Almond Coconut Cream Pie ~ Gluten Free

Impossible Almond Coconut Cream Pie ~ Gluten Free

This pie is super easy to make and is a great dessert.

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Impossible Almond Coconut Cream Pie ~ Gluten Free

In a large bowl using a wooden spoon mix together, then use a Whisk for 1 Minute:
3 Eggs
1-3/4 Cups Milk
¼ cup Melted Butter; cooled
1 Cup Sweetened Flake or Shredded Coconut
¾ Cup Sugar
½ Cup Gluten Free Bisquick
1 tsp. Almond Extract

Spray a 9” pie plate with Cooing Spray (I used a deep pie plate)
Place the pie plate onto a pizza pan/cookie sheet in case it spills

Pour the Filling into the Pie Plate
Sprinkle the top of the Pie with extra Coconut
and ½ cup Sliced Roasted Unsalted Almonds

Bake in a preheated 350* Oven
for 50-55  minutes or until Golden Brown and a knife inserted into the center comes out clean.

Cool on a wire rack.

Chocolate Topping:

In a microwave safe bowl melt in the Microwave:
1 Cup Dark Chocolate Morsels
Melt in 30 second increments, stir with a Fork and melt again, until melted. Mine took 1 minute. Do not over heat in the microwave. Make sure the Bowl and  Fork are not wet.
Add 1-2 tsp Coconut Oil to help thin out the Topping. Mix with the Fork until melted.

Drizzle some of the Chocolate Topping over a slice of Pie.

Store the Pie in the Refrigerator.
Optional: After it has been refrigerated I warm each slice up the microwave for about 15 seconds so its
not super cold.


Gluten Free Bisquick:

Canon PowerShot SX230 HS 14X Zoom

Corel ~ Videostudio ProX4 Professional Video Editing Software

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