Impossible
Recipes
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Bisquick Impossible Brownie Pie
4 eggs
1/2 cup Bisquick
1/2 cup packed brown sugar
1/4 cup butter or margarine, softened
1 (4 ounce) bar sweet cooking chocolate, melted and cooled
1/2 cup granulated sugar
3/4 cup chopped nuts
Preheat oven to 350 degrees F. Grease a 9-inch pie plate.
Beat all ingredients except nuts until smooth (approximately 2 minutes
with hand mixer). Pour into plate; sprinkle with nuts. Bake until knife
inserted in center comes out clean, 30 to 35 minutes. Cool 5 minutes.
Serve with ice cream, if desired
Bisquick Impossible Pumpkin Pie
16 ounces canned pumpkin
12 ounces evaporated milk
2 tablespoons butter
2 eggs
3/4 cup sugar
1/2 cup Bisquick baking mix
2 1/2 teaspoons pumpkin pie spice
2 teaspoons vanilla
Heat oven to 350ºF. Grease pie plate, 10 x 1 1/2". Beat all
ingredients in blender on high speed 1 minute or until smooth. If your
blender doesn't hold 5 cups, beat the mixture with a mixer on medium
speed about 2 minutes or until smooth. Pour into pie plate. Bake 50 to
55 minutes or until knife inserted in center comes out clean. Serves 8.
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Impossible Cherry Custard Pie
Ingredients:
21 oz Cherry pie filling
4 Eggs
1 1/2 cups Milk
3/4 cup Sugar
1/4 cup Butter; softened
1/2 cup Bisquick
1 1/2 ts Vanilla
Method:
Heat oven to 400. Grease 10" pie plate. Drain pie filling,
reserving syrup. Beat all ingred. except cherries and reserved syrup til
smooth, 15 sec. in blender on high. Pour into plate. Spoon cherries
evenly over top. Bake until knife inserted in center comes out clean,
30-35 min. Cool 5 min. Serve with warm reserved syrup and , if desired,
sweetened whipped cream. NOTE: Pie can be prepared ahead and
refrigerated up to 12 hrs. Increase baking time to 35-40 min.
Bisquick Impossible Banana Cream Pie
Ingredients
1 c Milk
1/3 c Butter
1 t Vanilla
3 Eggs
1 1/2 c Sugar granulated
1/2 c Bisquick baking mix
2 Bananas medium, sliced
1 c Whipping cream chilled
2 tbs Sugar powdered
Recipe
Preheat to 350F. Grease pie plate, 9x 1 1/4". Beat milk, butter,
vanilla, eggs, granulated sugar and Bisquick till smooth, 30 seconds in
blender on High or 1 minute with hand beater. Pour into plate. Bake till
knife inserted in centre comes out clean, about 30 minutes. Cool
completely. Arrange bananas slices on pie. Beat whipping cream and
powdered sugar in chilled bowl till stiff; spread over top.
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Bisquick Impossible Banana Cream Pie
Ingredients
1 c Milk
1/3 c Butter
1 t Vanilla
3 Eggs
1 1/2 c Sugar granulated
1/2 c Bisquick baking mix
2 Bananas medium, sliced
1 c Whipping cream chilled
2 tbs Sugar powdered
Recipe
Preheat to 350F. Grease pie plate, 9x 1 1/4". Beat milk, butter,
vanilla, eggs, granulated sugar and Bisquick till smooth, 30 seconds in
blender on High or 1 minute with hand beater. Pour into plate. Bake till
knife inserted in center comes out clean, about 30 minutes. Cool
completely. Arrange bananas slices on pie. Beat whipping cream and
powdered sugar in chilled bowl till stiff; spread over top.
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Bisquick Impossible Caramel Custard Pie
Ingredients
2 c Milk
1/4 c Butter; melted
4 Eggs
1 ts Vanilla extract
1 c Brown sugar; firmly packed
1/2 c Bisquick baking mix
1/2 c Flaked coconut; (optional)
Combine all ingredients except coconut in a blender; blend at high speed
for 15 seconds or until smooth. Pour into a greased 10-inch pie plate.
Sprinkle coconut on top, if desired. Bake at 350 degrees F for 40 to 45
minutes or until knife inserted in center comes out clean. Cool
completely before cutting.
Yield: 1 10-inch pie.
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Bisquick Impossible Buttermilk Pie
1 1/2 cups sugar
1 cup buttermilk
1/2 cup Bisquick baking mix
1/3 cup melted butter
1 teaspoon vanilla
3 eggs
Heat oven to 350ºF. Grease pie plate. Beat all ingredients until
smooth, 30 seconds in the blender on high, or 1 minute with hand beater.
Pour into pie plate. Bake until knife inserted in center comes out
clean, about 30 minutes. Cool 5 minutes. Serve with fresh fruit, if
desired.
Bisquick Impossible Pecan Pie
Ingredients
4 Eggs
3/4 c Sugar
4 tb Butter
2 c Milk
1/2 c Bisquick
1 c Pecans
Grease 10 in. pie plate. Beat all ingredients except pecans, in blender
until smooth. Pour in pie plate add pecans and bake at 350 degrees F for
45 minutes or until set.
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Banana Cream Pie
40 vanilla wafers
1/3 cup butter or margarine, melted
1/2 cup granulated sugar
1/4 cup cornstarch
2 1/2 cups milk
3 egg yolks, slightly beaten
1 1/4 tsp. vanilla
4 medium bananas
1 cup whipping cream
2 Tbsp. sifted powdered sugar
Method:
Crush 30 of the vanilla wafers into fine crumbs (1 1/2 cups). In a bowl
combine crumbs and melted butter or margarine and toss to mix well.
Spread into a 9 in. pie plate. Press onto bottom and sides to form a
firm crust; cover and chill.
Filling:
In a saucepan combine granulated sugar, cornstarch, and 1/4 teaspoon
salt. Stir in milk. Cook and stir over medium heat until thickened. Cook
and stir 2 minutes more. Remove from heat and gradually stir 1 cup of
the hot filling into the egg yolks. Return the mixture to a saucepan and
bring to boiling. Reduce heat, cook and stir 2 minutes more. Remove from
heat, stir in 1 teaspoon vanilla. Slice 3 bananas onto the chilled
crust. Spread 1/2 of the filling. Layer remaining vanilla wafers on
filling. Chop 2 remaining bananas and place on wafers. Cover with
remaining filling, cover and chill at least 4 hours. Prior to serving,
combine whipping cream, powdered sugar, and remaining 1/4 teaspoon of
vanilla in a chilled mixing bowl. Beat with an electric mixer on medium
until stiff peaks form. Spread whipped cream over pie.
Maple Walnut Mousse Pie
Ingredients:
3 ea Eggs, separated
3/4 c Pure Maple syrup
1 c Walnut meats, chopped
1 Chocolate crumb pie shell
1/8 ts Salt
2 c Cool whip
2 tbs Semi-sweet chocolate, shaved
Method:
Beat egg yolks until lemon colored. Add salt and maple syrup. Cook in
top of double boiler until yolk mixture thickens. Cool. Beat egg whites
until stiff. Combine maple mixture, egg whites, and 2/3 of the Cool
Whip, using a folding motion. Fold in 3/4 cup of the nut meats. Scrape
into baked pie shell. Cover with remaining whipped topping. Sprinkle
with remaining nut meats and chocolate shavings. Freeze for a minimum of
four hours.
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Bisquick Impossible Lemon Pie
2 cups milk
3/4 cup granulated sugar
1/2 cup Bisquick
1/4 cup butter or margarine
4 eggs
1 1/2 teaspoons vanilla extract
1/4 cup lemon juice
Place milk, sugar, Bisquick, butter, eggs, vanilla extract and lemon
juice in container of blender. Cover and blend on high speed for 15
seconds. Pour into a greased 10-inch pie plate. Bake at 350 degrees F
until a knife inserted in center comes out clean, about 50 to 55
minutes.
Bisquick Impossible Chocolate Cream Pie
2 eggs
1 cup milk
1/4 cup butter or margarine, softened
2 (1 ounce) squares unsweetened chocolate, melted and cooled
1 cup granulated sugar
1/2 cup Bisquick
Sweetened Whipped Cream
Preheat oven to 350 degrees F. Grease a 9-inch pie plate.
Place all ingredients except sweetened whipped cream in blender
container. Cover and blend on high 1 minute. Pour into plate. Bake until
no indentation remains when touched lightly in center, about 30 minutes.
Cool completely.
Top with sweetened whipped cream.
Sweetened Whipped Cream
Beat 1 cup chilled whipping cream and 2 tablespoons granulated sugar
until stiff.
Bisquick Impossible Peanut Butter and Chocolate Pie
1 cup packed brown sugar
1/2 cup Bisquick
2 eggs
1 cup whipping cream
2/3 cup chunky peanut butter
1 (6 ounce) package chocolate chips (1 cup)
Preheat oven to 350 degrees F.
Beat all ingredients, except chocolate chips, in a large bowl on high
speed, scraping bowl occasionally until fluffy, one minute (do not use
blender). Pour into an ungreased 9-inch pie plate. Bake until puffed and
dry in center and knife inserted in center comes out clean, about 35
minutes. Cool slightly.
Heat chocolate chips in 1-quart saucepan over low heat, stirring
occasionally, until melted. Spread over pie. Sprinkle with chopped
peanuts, if desired. Refrigerate until chocolate is firm, about 1 hour.
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Bisquick Impossible French Apple Pie
6 cups sliced and peeled tart apples
1 tsp. cinnamon
1/4 tsp. nutmeg
3/4 cup milk
2 Tbsp. softened butter
2 eggs
1 cup sugar
1/2 cup baking mix or Homemade Baking Mix
3 Tbsp. cold butter
1 cup baking mix or Homemade Baking Mix
1/2 cup chopped pecans
1/3 cup brown sugar
Preheat oven to 325 degrees. Grease a 10" pie plate. In large bowl,
combine apples, cinnamon and nutmeg and toss to coat. Place in prepared
pie plate.
In medium bowl, combine milk, 2 Tbsp. softened butter, eggs, sugar and
1/2 cup baking mix. Beat with wire whisk just until smooth and pour over
apples.
In small bowl, combine 3 Tbsp. cold butter, 1 cup baking mix, pecans and
brown sugar until crumbly. Sprinkle over pie.
Bake at 325 degrees for 55-65 minutes until knife inserted in center
comes out clean. Cool 5-10 minutes before serving. 8 servings
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Bisquick Impossible Fruit Pie
1 (16 oz) can fruit pie filling
1 3/4 cups Bisquick
1/4 cup cooking oil
1 egg
3/4 cup water
Preheat oven to 425. Mix together the Bisquick, oil, egg and water.
Pour the resulting batter into a 9-inch pie plate. Pour pie filling into
the center of the batter.
Bake for 45 to 50 minutes. Good eaten warm topped with ice cream.
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Bisquick Impossible Pina Colada Pie
1/4 cup milk
1/4 cup rum
2 tablespoons margarine, softened
4 eggs
1 (15 ounce) can cream of coconut
1 (8 ounce) can crushed pineapple, well drained
2 cups flaked coconut
1/2 cup Bisquick
Preheat oven to 350 degrees F. Grease a 10 x 1 1/2-inch pie plate.
Beat all ingredients, except 1 cup coconut, 30 seconds in blender on
high or 1 minute with hand beater. Pour into pie plate. Sprinkle with
reserved coconut. Bake until knife inserted in center comes out clean,
40 to 45 minutes.
Garnish with sliced pineapple and whipped cream, if desired. Keep
refrigerated.
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Strawberry Cream Pie
Ingredients:
1 package (3 oz) cream cheese, softened
1/4 cup of firmly packed light brown sugar
1/2 teaspoon vanilla
1/4 teaspoon lemon extract
1/2 cup heavy cream, whipped
9-inch baked pie shell
1/3 cup firmly packed light brown sugar
2 tablespoons cornstarch
1/2 cup water
1/3 cup Grenadine syrup
1-1/2 pts. fresh strawberries, halved
Method:
Beat cream cheese, the 1/4 cup brown sugar, vanilla and 1/8 teaspoon of
the lemon extract until smooth and creamy. Fold in whipped cream.
Spread evenly over bottom of cooled pie shell. Chill about 1 hour.
Combine the 1/3 cup brown sugar and cornstarch in saucepan. Slowly stir
in water. Add Grenadine and remaining 1/8 teaspoon lemon extract. Cool.
Combine glaze with strawberries and spread over filling. Cool 2 hours.
Macadamia Nut Pie
Ingredients:
Crust:
1 cup vanilla wafer crumbs
1/4 cup margarine, melted
Filling:
16 oz cream cheese, softened
1/3 cup sugar
2 Tbsp milk
2 eggs
1/2 cup macadamia nuts, toasted
Garnish:
8 1/2 oz crushed pineapple, drained
1 kiwi, peeled and sliced
Method:
Combine crumbs and margarine; press onto bottom of 9-inch springform
pan. Bake at 350 degrees F. for 10 minutes. Cool. Combine cream cheese,
sugar and milk, mixing at medium speed in electric mixer until well
blended. Add eggs, one at a time, mixing well well after each addition.
Stir in nuts; pour over crust. Bake at 350 degrees F. for 45 minutes.
Loosen cake from rim of pan; cool before removing rim of pan. Chill.
Before serving, garnish with fruit.
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Bisquick Impossible Peaches & Cream Pie
Ingredients
3 16 oz. cans peaches; drained*
1 ts Gr. cinnamon
1/4 ts Grated nutmeg
1 c Whipping cream
2 Eggs
3/4 c Sugar
2/3 c Bisquick
Streusel (below)
1 Whipped Cream
Streusel
1 tbs Butter; firm
1/4 c Bisques
2 tbs Sugar
1/3 c Slivered almonds
*3 1/2 c. sliced fresh peaches may be substituted.
Heat oven to 375 degrees F. Grease 10" pie plate. Pat peach slices
dry; place in plate. Sprinkle with cinnamon and nutmeg; toss. Spread
evenly in plate. Beat remaining ingredients except Streusel and
sweetened whipped cream until smooth, 15 sec. in blender on high. Pour
into plate. Sprinkle with Streusel. Bake until knife inserted in center
comes out clean, 40-45 min. Top each serving with whipped cream.
Streusel: Cut butter into Bisquick and sugar until crumbly; stir in
almonds.
Impossible Coconut Pie
4 eggs
1/2 stick butter, melted
1 c. shredded coconut
1/2 c. Bisquick
2 c. milk
1/2 tsp. vanilla
1/2 c. sugar
Put all ingredients into blender. Blend on low for 30 seconds. Pour into
ungreased 10 inch pie tin. Bake at 350 degrees for 50 minutes. The pie
will make its own crust as it bakes.
IMPOSSIBLE COCONUT PIE
INGREDIENTS:
2 cups milk
1 cup flaked coconut
4 eggs
1 teaspoon vanilla extract
1/2 cup all-purpose flour
6 tablespoons margarine
3/4 cup white sugar
1/4 teaspoon ground nutmeg
DIRECTIONS:
Place milk, coconut, eggs, vanilla, flour, margarine, and sugar in
blender. Mix well. Pour into a greased and floured 10 inch pie plate.
Sprinkle nutmeg on top.
Bake at 350 degrees F (175 degrees C) for 45 minutes.
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Impossible Coconut Pie
Yield: 6 Servings
Ingredients
2 c milk
3/4 c sugar
1/2 c Bisquick(r) baking mix
1/4 c margarine
4 eggs
1 1/2 ts vanilla
1 c coconut flakes
(or shredded coconut)
Instructions
Heat oven to 350 degrees. Lightly grease pie plate, 9x1 1/4 or l0x1
1/2 inches. Place all ingredients in blender container. Cover and
blend on high speed 15 seconds. Pour into pie plate. Bake until
golden brown and knife inserted in center comes out clean, 50 to 55
minutes. Refrigerate any remaining pie.
Impossible Chocolate Pie: Add 2 tablespoons cocoa.
Impossible Fruit Pie: Use 10-inch pie plate. Cool pie; spread 1 can
(21 ounces) fruit pie filling over top. Refrigerate at least 2 hours.
Impossible Lemon Pie: Use 10-inch pie plate. Add 1/4 cup lemon juice.
Impossible Macaroon Pie: Do not blend coconut; sprinkle over top of
pie before baking.
High Altitude Directions (3500 to 6500 feet): Heat oven to 375
degrees. Bake 45 to 50 minutes.
Per serving (excluding unknown items): 316 Calories; 17g Fat (48%
calories
from fat); 7g Protein; 35g Carbohydrate; 131mg Cholesterol; 196mg Sodium
Bisquick Impossible Coconut Pie
2 cups milk
1/4 cup margarine or butter
1 1/2 tsp. vanilla
4 eggs
1 cup flaked or shredded coconut
3/4 cup sugar
1/2 cup Bisquick baking mix
Heat oven to 350. Grease 9 or 10 inch pie plate. Place all ingredients
in blender container. Cover and blend on high for 15 seconds. Pour into
pie plate and bake until knife inserted in center comes out clean. about
50 to 55 minutes. Cool before cutting.
