Impossible pies
Betsy
08/13/06 		I would like to make, bake and then freeze impossible pies ahead of time for a wedding brunch. Last time I made them, I froze immediately and spilled so much before I got to the freezer. I experimented and baked one first. Thawed and baked it yesterday, and it came out ok. I still want to prepare them by freezing before baking. Any suggestions on how to get them from counter to freezer without spilling? (also making room in the freezer for many pies to sit flat?)
ellen
08/13/06 		I would freeze the mix in 1 pie sizes in zipper baggies and thaw in the refrigerator for 24 to 48 hours, then pour into the pans and bake the day of. Try it- much less space used.
chew
08/14/06 		what is impossible pie? Can share the recipe? I like to try my hands on it too. Thanks.
ellen
08/14/06 		There are 3 long sections on these pies, which are sort of a simple quiche mived all at once that separates into a crusty layer and a filling layer. Put impossible into the search the site engine.
Betsy
08/16/06 		Thanks Ellen. That might just work for me. Have you ever done them in the foil pie pans? Since I need to make so many, I would like to go that route. I usually use pyrex pans.

Chew: Impossible pies are great! So easy. Bisquick is usually used, unless you have a recipe for quick mixes. Give it a try. They're great for something fast.

ellen
08/16/06 		Yes, foil works fine, they tend to be a bit more shallow. Try baking both at the same time so you can plan for the difference. If you do 4 at once, it slows it down a bit.
Betsy
08/17/06 		Well, it looks like that problem is solved. Now, how about other do-ahead recipes that are real easy?

Chew: If you're still interested in a recipe, I'll post one.

Betsy
09/19/06 		Well, Ellen, wedding brunch has come and gone, and the Impossible Pies were a huge hit. Your suggestion of putting them in freezer bags was great. I made 8 pies. It was a little difficult getting all the mixture out of the bag. Next time I might try putting it in plastic containers. Thanks again for the suggestion.
ellen
09/19/06 		Thanks for the feedback!
glory2001
12/04/06 		Can you double impossible pie?
ellen
12/04/06 		Yes. A double recipe makes 2 pies or 1 9x13 dish. It is fairly easy to get the edges a little overdone when the middle is a bit soft in the 9x13- you may want to lower the heat 15-25 degrees.
kathy
12/14/08 		can i prepare an imposible pie with bacon, spinach, chesse and and bisquick mixture the night before and bake it in the morning?
ellen
12/15/08 		Yes, but I would probably keep the wet and dry separate till the morning and mix just before baking...