Remember the "Impossible" pie recipes?

6 years ago

I know they were very popular years ago. I think they were made with Bisquick. They formed their own crust--well, sort of.

I mention them today because I made an Impossible Pumpkin Pie this morning, and it got rave reviews. I used the recipe at the link below, with a few amendments. Instead of evaporated milk, I used 6 oz. of Silk Protein Almond-Cashew milk. I'm surprised she specified 5-15 oz. of milk. There's a big difference between 5 and 15! I used less sugar--more like 1/2 cup. And I cut down on the vanilla too, as a tablespoon seemed like a lot to me. I used a teaspoon.

It smelled good baking, but I didn't get to taste it because I brought it over to my son's house along with some other dishes to add to their Thanksgiving dinner. They were otherwise occupied today--bringing their newborn baby boy home from the hospital! Anyway, they said everyone loved the pie; even their pickiest eater ate two pieces.

https://www.sugarandsoul.co/impossible-pumpkin-pie-recipe/

Featured Answer

clearwaters

6 years ago

That's how I got my kids to eat veggies. I'd make an impossible pie for dinner. I'd put the veggies under the meat , put cheese on top. The kids thought they were getting away with something, having pie for dinner.

The "baby" is now 48 and they only figured this out a few years ago. lol

Sort by:Oldest

Comments (19)

roy4me
6 years ago
Those pies were so good and so easy.

Thanks for the reminder.
Alisande thanked roy4me
glenda_al
6 years ago
One of my favorite impossible pies is a cranberry pie.
Alisande thanked glenda_al
Related Discussions
RECIPE: Looking for recipe for a banana cream pie & heath bar
Q
Comments (2)
The recipe I remember from about that era was made with torn up angelfood cake like below with pudding & strawberries & Heath bars. See if it was similar to the one below. You might be able to play around with it to come close. Here is a link that might be useful: Heath Bar (but substitute angelfood)
...See More
RECIPE: Got A Good Peanut Butter Pie Recipe?
Q
Comments (4)
CHICAGO PEANUT BUTTER PIE 8-10 oz fudge cookies, ground fine 1/3 cup sugar 1 stick butter, softened 8 oz pkg cream cheese, softened 1 cup chunky peanut butter 1 cup confectioners' sugar 1 cup heavy cream, whipped Preheat oven to 350Â°. combine the cookie crumbs, sugar & butter until well blended. Press the mxiture onto the bottom & up the sides of a 9" pie plate & bake 15 minutes. Cool. In a processor, combine teh cream cheese, peanut butter & confectioners' sugar. Process until almost smooth. Gently stir in the whipped cream & pour into the pie shell. Chill.~~One Magnificent Cookbook PEANUT BUTTER PIE WITH PRETZEL CRUST (MUST make ahead.) Pretzel Crust 3/4 cup finely crushed pretzels 3 TBL granulated sugar 6 TBL butter, melted Combine the pretzels, sugar & melted butter, mixing well. Press firmly onto the bottom & up the sides of a 9" pie plate. Bake in a preheated 350Â° oven for 10 minutes. Cool on a rack.~~ Filling: 8 oz cream cheese 1 cup confectioners' sugar 1/2 cup peanut butter 1 large container Cool Whip Mix the cream cheese, sugar & peanut butter together in a food processor. Fold in the Cool Whip. Pour into the cooled crust & chill 2-3 hours.~~Desserts
...See More
Your favorite 'impossible' pie ...
Q
Comments (47)
We have achieved the impossible! Crust has happened. I starded making my usual kind of crustless quiche/egg bake in aa pyroceram white pie plate, rather than the clear Pyrex I use for pies. I thought instead of my usual eggy rich custard, I could try Dave's no-Bisquick (because I don't have any and it's a bother to make) amended recipe. No one said it had to be a clear dish and there was no trace of a crust on the lemon I made in clear. I made Dave's custard as written, in the blender as in Glenda's recipe, and the oven 350F with convection for 50 minutes as a combo between my usual and recipes here. The filling is a diced bunch of broccolini and a couple slices of red onion diced smaller. Like I'd do for the usual, I scattered shredded cheese over the top. Pepper white cheddar. I forgot to season, but between the saltiness of the baking powder and the cheese (and perhaps the onion), plus the cheese's pepper, it didn't need it. There is plenty of salt flavor. I can definitely taste the flour, but in a good way, helping it taste like there's crust, though spread through the custard, not settled on the bottom. The bottom is nicely and evenly brown, in a way that browned eggs on their own never are, though it's as many above said, all browness but not a separate or thick layer. I’ve only eaten the tester wedge, and at cool enough to cut but not chill (i.e., just warmer than tepid, which usually isn't a good temp for flavor) but it tastes really good! A bit more like casserole than quiche, probably because of the flour. I think the lift from the large amount of baking powder is what lets it get away with only two eggs. That's fine with me, More carbs by a little, less fat by a lot, more protein could be added to the filling. Dave, I had a hard time wrapping my head around this, but it's a keeper. Thank-you. ETA: After serving this for dinner, I'd like add that the flour does seem to be a component of the "crust". Additionally, the veg floated and the batter below them baked to the consistency and flavor of custard cake. I might revert to the egg bake quiche-y stuff, but I'm sure I'll do this again, whether it forms the crust or not. It's much lighter.
...See More
The answer for Impossible Pie plus 15 recipes
Q
Comments (9)
Speaking of pie crusts, I can't believe I just bought 2 refrigerated crusts for $4.24 from Wal-mart. It's coming in a delivery. I know I can make my own but I don't have lard and even if I bought a small can of it I'd have to do something with the rest of it so I just ordered the crusts. I want to make a quiche. I did try yesterday to find a recipe that didn't call for lard but only had a short time to look and only found one that used butter, apple cider vinegar and some other things that didn't sound good. I'll have to check out your impossible pie, Glenda, sounds interesting.
...See More
OutsidePlaying
6 years ago
Sounds great! I used to love the coconut version. So easy to take to a potluck.
Alisande thanked OutsidePlaying
seagrass_gw Cape Cod
6 years ago
I remember (and may still have the recipe for) an impossible cheeseburger pie!
Alisande thanked seagrass_gw Cape Cod
Chi
6 years ago
Congrats on the new grandbaby!
Alisande thanked Chi
Annie Deighnaugh
6 years ago
Congrats on the new baby!
Alisande thanked Annie Deighnaugh
Judy Good
6 years ago
I love impossible quiche, make it all the time.
Alisande thanked Judy Good
Janie
6 years ago
Congratulations on your new grandson! I love the impossible cheeseburger pie and also a zucchini/tomato pie, mmmmmmmmm.
Alisande thanked Janie
aok27502
6 years ago
Thank you! I've made the quiche, but never saw a recipe for a pie. I'm terrible at pie crust, this is so easy!
Alisande thanked aok27502
User
6 years ago
I do remember them -- or rather it -- the only one I do remember was a coconut one. It was good!
Alisande thanked User
Marilyn Sue
6 years ago
The impossible pies don't have to be made with Bisquick, just flour will do. Also you can leave out the coconut and put in the same amount of crushed pineapple, drained and it is very good. There are lots of Impossible pie recipes.

Sue
Alisande thanked Marilyn Sue
Alisande
Original Author
6 years ago
Thanks, everyone! Your posts have inspired me to try other Impossibles . . . like coconut, cranberry, and quiche. Since I don't eat sweets or cheese, you've probably made my son and his family very happy! :-)
sjerin
6 years ago
Congratulations on your new grandchild, Alisande! You're very lucky to live so close to your son and his family. :)
Alisande thanked sjerin
jtc
6 years ago
Thanks for the ideas and congrats on the new addition to the family.
Alisande thanked jtc
OutsidePlaying
6 years ago
last modified: 6 years ago
Congratulations to your family on the new addition! My DD brought home our first granddaughter on Thanksgiving 20 years ago. Sweet memories.
Alisande thanked OutsidePlaying
tami_ohio
6 years ago
Congratulations! Yes, I remember the impossible pumpkin pie. I haven't made any of them, but my niece did, and it was good.

As for not making a good pie crust, I'm not my mom. She made wonderful pie crust. Mine tastes good, but I am terrible at rolling them out and getting them in the pie plate. A friend gave me a recipe for a no roll pie crust that is easy, and works well for me, so that is what I use. I do find that it can be a bit salty, so if I make another soon, maybe I will remember to cut the salt back a little. If you want a pie with a top crust, I just use the crumb topping like you would for apple crisp.

No Roll Pie Crust

1/2 c canola oil 1/2 tsp salt

1/4 c skim milk. 1 1/2 c flour

Combine all in 9" Pie pan. Stir until dough forms a loose ball. Pat out to form a crust. Fill and bake. 475F 8-10 minutes.
Alisande thanked tami_ohio
Kathsgrdn
6 years ago
Not Bisquick but box of yellow cornmeal used to have a tamale pie that was so good. I haven't made it in years.
Alisande thanked Kathsgrdn
Kathsgrdn
6 years ago
I was craving chili and thought about going to get the ingredients today but instead I bought ingredients for tamale pie. I don't have a recipe so I'm winging it from memory.

Remember the "Impossible" pie recipes?

clearwaters

Comments (19)

roy4me

glenda_al

Related Discussions

OutsidePlaying

seagrass_gw Cape Cod

Chi

Annie Deighnaugh

Judy Good

Janie

aok27502

User

Marilyn Sue

Alisande
Original Author

sjerin

jtc

OutsidePlaying

tami_ohio

Kathsgrdn

Kathsgrdn

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

Remember the "Impossible" pie recipes?

Comments (19)

Related Discussions

AlisandeOriginal Author

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

Alisande
Original Author