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ELLEN'S KITCHEN

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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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Generic Sweet Impossible Pie: Streusel topping for Impossible Dessert Pies

Streusel topping:
1/2 cups baking mix
1/4 cup chopped nuts, OPTIONAL
1/4 cup packed brown
2 tablespoon firm butter or margarine (may use oil)
Baking spice to suit recipe: cinnamon, cardamon, lemon peel, nutmeg, etc
Stir together baking mix, nuts and brown sugar. Cut in margarine with fork or pastry blender until mixture is crumbly.
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THE ORIGINAL IMPOSSIBLE COCONUT OR MACAROON PIE With variations


2 cups milk OR 1 2/3 cup plus 1/3 cup lemon juice
4 large eggs
3/4 cup sugar
1 1/2 teaspoon vanilla
1/2 cups baking mix/ flour
1 cup flaked or shredded coconut
1/4 cup margarine or butter, softened
Heat oven to 350 degrees. Lightly butter or heavily PAM a 9- or 10-inch pie plate. For macaroon pie with a pronounced coconut layer, sprinkle the coconut in the dish, place all other ingredients in blender container. Cover and blend on high speed 15 seconds. Pour into pie plate. For coconut pie, just whiz everything in the blender.
Bake until golden brown and knife inserted in center comes out clean, 50-55 minutes. At 400 degrees it takes 20-30 min in 10" pan.
Refrigerate any leftover pie.
Impossible Chocolate-Coconut Pie: Add 2 tablespoons cocoa.
Impossible Macaroon Fruit Pie: Use 10-inch pie plate. Cool pie, spread 1 (21 ounce) can or 2 cups fruit pie filling over top. Refrigerate at least 2 hours.
Impossible Lemon Coconut Pie: Use 10-inch pie plate. Add 1/4 cup lemon juice.
Impossible Lemon Macaroon Pie: Use 10-inch pie plate. Make macaroon style with a layer of coconut. Use lemon juice and add 1 tablespoon grated lemon peel.
Impossible Almond Macaroon Pie: Use 10-inch pie plate. Make macaroon style with a layer of coconut. Sprinkle on 1/4 cup sliced, toasted almonds. Add 1/2 tablespoon almond extract and do not use lemon juice. Garnish with additional sliced almonds.
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IMPOSSIBLE FRENCH APPLE PIE

Streusel topping (recipe above)
3 cup sliced, pared tart apples (3-4 medium) or other fresh sliced fruit
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cups baking mix
1/2 cups sugar
1/2 cups milk
1 tablespoon margarine or butter, softened
2 large eggs
Heat oven to 350 degrees (375 degrees for high altitudes). Grease 9-inch pie plate. Prepare streusel topping, reserve. Stir together apples and spices, turn into pie plate. Stir remaining ingredients except streusel topping with fork until blended. Pour into pie plate. Sprinkle with streusel topping. Bake 40-45 minutes or until knife inserted in center comes out clean. Makes 6-8 servings.
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SOUR CREAM-APPLE IMPOSSIBLE PIE

4 cups thinly sliced pared apples
3/4 cup half-and-half
3/4 cup raisins
1/2 cups baking mix
3/4 cup sugar
2 large eggs
2 teaspoon ground cinnamon
1/4 cup margarine or butter, melted
1 cup dairy sour cream
ground cinnamon to taste

Heat oven to 350 degrees. Generously grease pie plate, 10 by 1 1/2 inches. Mix apples, raisins, sugar and 2 teaspoons cinnamon, turn into plate. Beat remaining ingredients except cinnamon until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour over apple mixture, sprinkle with cinnamon. Bake until apples are tender and knife inserted in center comes out clean, 55-65 minutes. Serve warm.
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IMPOSSIBLE RICH BROWNIE PIE

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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IMPOSSIBLE BUTTERMILK PIE

1 1/4 cups sugar
1 cup buttermilk
1/2 cup firm cottage cheese
1/2 cup baking mix
1/3 cup melted butter
1 teaspoon vanilla
3 large eggs

Heat oven to 350.
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. High altitude: (3500 to 6500 feet): Bake 30 to 35 minutes.
Cool 5 minutes. Serve with fresh fruit, if desired.
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IMPOSSIBLE CARAMEL- CUSTARD PIE (Dulce de Leche)

2 cups milk
1/4 cup melted butter
4 large eggs
1 teaspoon vanilla extract
1 cup firmly packed brown sugar
1/2 cup baking mix
1/2 cup flaked coconut (optional)
caramel sundae sauce for garnish

Spray a 10" pie plate with nonstick cooking spray.
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 for 40 to 45 minutes or until knife inserted in center comes out clean. Cool completely before cutting. Drizzle caramel sauce onto each portion.
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IMPOSSIBLE PECAN PIE

1 1/2 cups chopped pecans
1/2 cups baking mix
3/4 cup packed brown sugar
1/4 cup margarine or butter, softened
3/4 cup milk
4 large eggs
3/4 cup light or dark corn syrup
1 1/2 teaspoon vanilla

Heat oven to 350 degrees. Lightly grease pie plate, 9 by 1 1/4 inches. Sprinkle pecans in pie plate. Beat remaining ingredients until smooth, 15 seconds in blender on high speed or 1 minute with hand beater. Pour into pie plate. Bake until golden brown and knife inserted in center comes out clean, 50-55 minutes. Let stand 5 minutes before cutting. Top with vanilla ice cream or serve with sweetened whipped cream, if desired. Refrigerate any remaining pie.
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IMPOSSIBLE CHERRY PIE

1 cup milk
2 tablespoons softened butter
1/2 teaspoon almond extract
2 large eggs
1/2 cups baking mix
1/4 cup sugar
1 (21 oz.) can cherry pie filling

STREUSEL recipe above, made with sliced almonds.
Heat oven to 400 degrees. Grease pie plate, 10 x 1 1/2 inches. Beat all ingredients except pie filling and Streusel until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Spoon pie filling evenly over top. Top with Streusel. Bake until Streusel is brown, about 10 minutes longer. Cool refrigerate any remaining pie.
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IMPOSSIBLE RHUBARB PIE

3 cup chopped rhubarb
4 large eggs
1/2 cups baking mix
3 tbsp. melted butter
1/4 teaspoon salt
1 1/2 cups sugar (The rhubarb takes a lot of sugar!)
1 teaspoon vanilla
1 cup milk
strawberry preserves, melted, for garnish

Heat oven to 375 degrees. Grease 10" pan, put rhubarb in pan. Blend all remaining ingredients for 3 minutes. Pour over rhubarb. Let set for a few minutes. Bake 40 to 45 minutes. Cool 5 minutes before cutting, drizzle each slice with melted strawberry preserves.
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IMPOSSIBLE BANANA CREAM PIE

1 cup milk
1/3 cup butter
1 teaspoon vanilla
3 large eggs
1 1/2 cup sugar -- granulated
1/2 cup baking mix
2 bananas -- medium, sliced
1 cup whipping cream -- chilled
2 tablespoons powdered sugar

Preheat to 350F. Grease pie plate, 9x 1 1/4".
Beat milk, butter, vanilla, large eggs, granulated sugar and baking mix 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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IMPOSSIBLE PEACHES & CREAM PIE

3 16 oz. cans peaches, drained* OR
3 1/2 cups sliced fresh peaches
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup Whipping cream
2 large eggs
3/4 cup Sugar
2/3 cup baking mix
Almond Streusel:
1 tablespoon Butter, firm
1/4 cup baking mix
2 tablespoon Sugar
1/3 cup Slivered almonds
1 cup whipped cream for garnish

Make almond streusel. Preheat oven to 375 degrees. Grease 10" pie plate. Pat peach slices dry, sprinkle with cinnamon and nutmeg, toss. Spread evenly in plate.
Beat cream, large eggs, sugar and baking mix 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.
High Alt: Decrease baking mix to 1/3 c., add 1/4 cup flour. Bake about 50 minutes.
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PEANUT BUTTER AND CHOCOLATE IMPOSSIBLE PIE

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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IMPOSSIBLE LEMON PIE

2 cups milk
3/4 cup sugar
1/2 cups baking mix
1/4 cup margarine
4 large eggs
1 1/2 teaspoon vanilla
1/4 cup lemon juice

Place milk, sugar, baking mix, margarine, large eggs, vanilla 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 in 350 degree oven until a knife inserted in center comes out clean. About 50 to 55 minutes.
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IMPOSSIBLE CHOCOLATE CREAM PIE

2 large eggs
1 cup milk
1/4 cup butter or margarine, softened
2 sq. (1 oz. each) melted unsweetened chocolate (cool) OR
5 tablespoons Dutch cocoa
1 cup sugar
1/2 cups baking mix
Sweetened whipped cream (below)

Heat oven to 350 degrees. Grease pie plate, 9 x 1 1/4 inches. 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 sugar until stiff.
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IMPOSSIBLE APPLUMPKIN PIE

- not too sweet, unusual- 10" pie
6 cup pared & sliced apples (6 medium)
2 cups uncooked pumpkin or winter squash, peeled & grated
1 cup brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 cups baking mix
2 large eggs
1/2 cups dry milk
1/4 cup soft butter or margarine

Fill buttered 10 inch pie plate or shallow casserole with sliced apples. Put remaining ingredients together (grated uncooked pumpkin included) in food processor or blender and mix thoroughly. Pour blended ingredients over apples. Bake at 350 degrees for 45 to 50 minutes. Serve hot or cook with whipped cream or ice cream.
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IMPOSSIBLE PINA COLADA PIE

4 large eggs
1/4 cup milk
2 teaspoons rum extract + 2 tbsp. milk or 1/4 cup rum
2 tbsp. butter, softened
1 (15 oz.) can cream of coconut
1 (8 oz.) can crushed pineapple in juice, well drained
1 cup flaked coconut
1/2 cups baking mix
1 cup flaked coconut

Heat oven to 350 degrees. Grease pie plate, 10 x 1 1/2 inch. Beat all ingredients except last cup of coconut until well blended. Pour into plate. Sprinkle with remaining coconut. Bake until knife inserted in center comes out clean, 40-45 minutes.
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IMPOSSIBLE PUMPKIN OR SWEET POTATO PIE

1 cup canned pumpkin or mashed sweet potato
1/2 cups baking mix
1 cup evaporated milk
2 large eggs
1 tablespoon margarine or butter, softened
1/2 cup dark brownsugar
1 1/2 teaspoons pumpkin pie spice
1/4-1/2 teaspoon mild curry powder
1 teaspoon vanilla
1/2 cup pecan pieces, OPTIONAL

Heat oven to 350 degrees (375 degrees for high altitudes). Grease 9-inch pie plate. Stir all ingredients with fork until thoroughly blended. Pour into pie plate. Bake 35-40 minutes or until knife inserted in center comes out clean. Makes 6-8 servings.
High Altitude (3500-6500 ft): Bake about 55 min
1 Serving: 220 calories (70 calories from fat), 8 g fat (3 g saturated), 80 mg cholesterol, 230 mg sodium, 31 g carbohydrate (1 g dietary fiber), 6 g protein.
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IMPOSSIBLE EASY CHEESECAKE

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 350F. 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.
 
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