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The Impossible Pie section got so big it has been subdivided. Go to:
Impossible Dinner Pies
Impossible Vegetable Pies and Quiches
Here is Ellen's
Homemade Better Buttermilk Baking Mix recipe.
Here is Ellen's
Deluxe Multigrain Pancake and Waffle Mix recipe.
The Impossible Pie for Dessert
Go straight to the recipe list
Impossible pies- the convenient baked dishes that make their own crusts- were an offshoot of traditional cobblers and fruit buckles, popularized by Bisquick (TM) baking mix. In the early 1980s, the company published the recipes, widely expanding their popularity. The original "Impossible Coconut Pie" and "Impossible Bacon Pie" started as grassroots recipes that consumers shared with each other in the late 60's, quickly increasing to over 100 versions. Below are my dessert favorites and some of the more interesting sweet combinations.
Substitute healthier ingredients. The original Impossible dessert pies were full of eggs, butter and often coconut, so pretty high in cholesterol and saturated fat. If this is a concern, they can be made avoiding coconut, reducing fats by 50%, substituting two egg whites for each egg, and using labneh yogurt cheese, neufchatel or drained cottage cheese in place of cream cheese.
Fresh is best. Impossible pies are best made just before serving. Not suitable for freezing once baked. Baked Impossible pie keeps several days in the refrigerator, so they can fill out a skimpy lunch or dinner.
Pan size: a single recipe will fill a 9" or 10" pie plate, or an 11"x7" biscuit pan. A double recipe will fill a 9"x13" pan. A half recipe will fill a 1 quart round or square casserole. If a pan size is specified, it probably works better in that size. Always spray well with nonstick cooking spray or grease the pan.
The darkest secret: If you are making a single recipe and use a blender, you can use self-rising flour in place of the baking mix!
High altitude hints: Substitute 1/2 flour for the baking mix, to reduce the amount of baking powder. Some recipes increase the amount of baking mix/flour by 1/4 to 1/2 cup. Use a 10" pie plate to get a thinner layer. Preheat oven to 375 degrees instead of 400. If using granulated sugar, reduce sugar by 1/4 to 1/2 cups at altitudes of 3,500-6,500 feet. Baking time is usually increased. Some pies have specific high altitude adjustments, see recipes.
Microwave directions: You have to try this- works better with some variations than others- Prepare as directed - except decrease milk to 1 3/4 cups (increase baking mix to 3/4 cup to microwave at high altitudes). Pour into greased microwavable pie plate, 10 by 1 1/2 inches, sprinkle top with paprika before microwaving.
Microwave on medium-high (70 percent) 24-28 minutes (20-24 minutes in high altitudes), rotating plate 1/4 turn every 8 minutes, until knife inserted in center comes out clean (center will be slightly soft). Garnish with sprinkles, cinnamon or other suitable flavor, as it will be pale.
Cover with waxed paper, let stand on flat, heatproof surface 10 minutes (do not use wire rack- too much heat loss).
Intro and tips
Streusel toppings
The Original Coconut Impossible Pie with Macaroon Variation
Chocolate Coconut
Coconut with Fruit Topping
Lemon Coconut
Lemon Macaroon
Almond Macaroon
French Apple
Sour Cream Apple
Brownie
Buttermilk (a light Cheesecake flavor)
Dulce de Leche or Caramel Custard
Pecan
Cherry
Rhubarb
Banana Cream
Peaches 'n' Cream
Peanut Butter Chocolate
Lemon
Chocolate Cream
Harvest Applumpkin
Pina Colada
Pumpkin
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4 large eggs
1/2 cups packed brown sugar
1/4 cup margarine or butter, melted
1/2 cups baking mix
1 (4 oz.) bar sweet cooking chocolate, melted and cooled OR
1/2 cup cocoa PLUS 1/4 cup additional butter or shortening PLUS 1/4 cup additional sugar
1/2 cup granulated sugar (omit at altitudes of 3,500-6,500 feet)
3/4 cup chopped nuts
Heat oven to 350 degrees. Grease pie plate, 9 by 1 1/4 inches. Beat large eggs, margarine and chocolate until smooth, 10 seconds in blender on high or 30 seconds with hand beater. Add brown sugar, baking mix and granulated sugar. Beat until smooth, 1 minute in blender on high, stopping blender occasionally to scrape sides, or 2 minutes with hand beater. Pour into plate, stir in the nuts. Bake until knife inserted in center comes out clean, about 35 minutes. Serve with ice cream or sweetened whipped cream if desired.
Other suggested toppings: Whipped cream sprinkled with crushed peppermint candies or brown sugar, flavored whipped cream, whipped cream cheese, candied fruit. |
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1 cup packed brown sugar
1/2 cups baking mix
2 large eggs
1 cup whipping cream
2/3 cup chunky peanut butter
1 (6 oz.) pkg. chocolate chips (1 cup) for topping
chopped peanuts if desired for garnish
Heat oven to 350 degrees. 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 pie plate, 9 x 1 1/4. 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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Total: 1 hr
Makes 6 servings
3/4 cup milk
2 teaspoons vanilla
2 large eggs
1 cup sugar
1/2 cup baking mix
16 ounces (2 packages) Neufchatel or cream cheese, cut into about 1/2-inch cubes and softened
Topping: If desired, make topping and spread over top of completely cooled cheesecake. Stir together 1 cup sour cream, 2 tablespoons sugar and 2 teaspoons vanilla. Serve with fruit.
Heat oven to 350�F. Grease 9-inch pie plate. Place milk, vanilla, large eggs, sugar and the baking mix in blender. Cover and blend on high speed 15 seconds. Add cream cheese. Blend 2 minutes longer. Pour into pie plate.
Bake 40 to 45 minutes or until knife inserted in center comes out clean, cool. Refrigerate until ready to serve. Cover and refrigerate any remaining cheesecake.
1 Serving: Calories 480 (Calories from Fat 270), Fat 30g (Saturated 18g), Cholesterol 155mg, Sodium 400mg, Potassium 170mg, Carbohydrate 43g (Dietary Fiber 0g), Protein 9g % Daily Value: Vitamin A 24%, Vitamin cup 0%, Vitamin D 6%, Calcium 12%, Iron 8%, Folic Acid 4% Diet Exchanges: Not Recommended
High Altitude (3500-6500 ft)- Bake 45 to 50 minutes. |