Old Fashioned Impossible Pie

An old fashioned impossible pie recipe was a novelty back in Grandma's day and although these pies are very easy to make, they really aren't pies at all, they just look and taste like pies.

Their secret lies in how they are made. All the ingredients are mixed and poured into a buttered pie plate and after baking, the pie magically comes out with a topping, a creamy filling, and a tasty bottom crust. Well, hopefully, but they really are delicious.

Mom's Favorite Old Fashioned Impossible Pie Recipes

Mom's Recipe Scrapbooks (circa 1920s)

Old Fashioned Impossible Lemon PieImpossible Lemon Pie Looks and Tastes Like a Pie
(Source: ©maridol777/Depositphotos.com)

Impossible Lemon Pie

Grandma's Tip

There does seem to be more of a bottom crust develop when a metal pie plate is used with an old fashioned impossible pie recipe, but all in all, it doesn't make much difference.

1 cup milk
1 cup sugar
3/4 cup lemon juice
1 tablespoon grated lemon peel
1/2 cup Bisquick® mix
4 eggs
1/2 cup butter

Place all ingredients in bowl and mix well with electric beater for several minutes, until smooth. Pour mixture into buttered 10-inch pie plate. Bake at 350°F for 40 to 45 minutes, or until custard is set.

Remove pie from oven and sprinkle 1 teaspoon sugar over top. Place under broiler until slightly browned. Cool and serve with whipped cream.

Impossible Coconut Pie

1 cup sugar
1/2 cup all-purpose flour
4 eggs
2 cups milk
1 cup flaked coconut
1/2 cup (1 stick) butter
1/2 teaspoon salt
2 teaspoons vanilla

Place all ingredients in large bowl. Blend until all ingredients are well mixed and smooth, except for some bits of coconut. Pour mixture into a greased 10-inch pie plate.

Bake in a preheated 350°F oven for 40 to 45 minutes. Remove from oven and let cool slightly before cutting in wedges and serving. Makes 6 to 8 servings.

Impossible Cherry Pie With Streusel

1 cup milk
2 tablespoons butter, softened
1/4 teaspoon almond extract
2 eggs
1/2 cup Bisquick® mix
1/4 cup sugar
1 21-ounce can cherry pie filling
Streusel (instructions below)

Heat oven to 400°F. Grease a 10-inch pie plate. Beat all ingredients except pie filling and Streusel until smooth, 1 minute with hand beater. Pour into pie plate. Spoon pie filling evenly over top.

Bake 25 minutes (400°F). Top with Streusel. Continue baking 10 minutes until Streusel is brown. Cool and serve. Refrigerate any remaining pie.

How to Make Streusel Topping

Cut 2 tablespoons firm butter into 1/2 cup Bisquick® mix, 1/2 cup packed brown sugar, and 1/2 teaspoon ground cinnamon until crumbly.

Impossible Pumpkin Pie

3/4 cup sugar
1/2 cup Bisquick® mix
2 tablespoons butter, melted
1 13-ounce can evaporated milk
2 eggs
1 16-ounce can pumpkin (2 cups)
1 teaspoon salt
2-1/2 teaspoons pumpkin spice

Note: 2 teaspoons vanilla mixed with 1/2 teaspoon ground cinnamon can be substituted for the pumpkin spice.

Grease a 10-inch pie plate. Beat all ingredients for 2 minutes with hand beater, until smooth. Pour into pie plate.

Bake in 350°F oven for 10 minutes, then lower heat to 325°F and cook 50 to 55 minutes, or until knife comes out clean when inserted in the center of the pie.

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