Recipe: Impossible Coconut Pie

Adam Kehn is a library branch aide at Princeton Area Library. He spent the first nine years of his life in Elk River and then moved to Princeton, where he and his wife, Mindy, a native of Princeton, now live. She has an office management job with a software company and is a longtime member of the local American Legion Auxiliary. She also belongs to the Rum River Garden Club and likes gardening, mostly flowers.Recipe Adam Kehn
Before taking the library job, Adam managed the Lacey J Ranch stand at the Princeton Farmers Market for three years and before that was a manager at Menard’s. Adam’s interests include history study, especially military type, and enjoys fiction and nonfiction reading.
Both Adam and Mindy like bicycling, hiking and camping at state parks. The two used to collect scale models (about a foot tall or shorter) of lighthouses and have traveled to see lighthouses.
Adam’s recipe is for one of their favorite pies. He said it is from a 1970s Betty Crocker book.

IMPOSSIBLE COCONUT PIE
1 cup flaked or shredded coconut
3/4 cup sugar
1/2 cup original Bisquick mix
1/4 cup softened butter or margarine
2 cups milk (Adam and Mindy use coconut milk)
1 1/2 tsp. vanilla
4 eggs

Heat oven to 350 degrees F. Grease a 9-inch pie plate with shortening or cooking spray. In a medium bowl stir all the ingredients together until blended. Pour into pie plate. Bake 50-55 minutes or until golden brown and a inserted knife in center comes out clean. Cover and refrigerate any remaining pie.

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