Impossible Lemon Coconut Pie

This Impossible Lemon Coconut Pie is a nice pie for spring and we all enjoyed it at Easter. For some reason I don't think of using them together often but lemon and coconut are two flavors that play together nicely. Do you remember these impossible pies? They come together quickly because you don't need to worry about making a crust, and I've never made one that didn't turn out well. Oh, and the pie bunny is optional-but sure to bring smiles:@)

My changes: I bumped up the lemon flavor and cut waaaaay back on the amount of butter the original recipe called for. I also chose to use Bisquick because that's how these pies were made back in the day... And I had some in the fridge:@)

Impossible Lemon Coconut Pie-adapted from lovefoodies.com
2 C milk-I used half and half
4 eggs
1 tsp vanilla
3/4 C sugar
1/2 C Bisquick
zest of one lemon-I really wanted it lemon-y
juice of half of the lemon
2 Tblsp butter, melted
1 C flaked coconut-I used up what I had, half sweetened, half natural

1. Put everything except coconut in blender. Blend for a couple minutes, scraping down sides a couple times.
2. Pour into a 9" pie dish that has been sprayed with cooking spray.
3. Sprinkle coconut over custard. Gently push the coconut down under the custard with fingers or a spoon.
4. Bake at 350 degrees 45 minutes or until mostly set and maybe just a tad giggly in the very center.
5. Remove from oven and cool on rack. Best if covered and allowed to set up overnight in the refrigerator.
6. Slice and enjoy!

Have a sticky sweet happy day:@)