The Impossible Pie- Vegetable Dinner Pies

Impossible pies- the convenient baked dishes that make their own crusts- were 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 favorites evolved from the bacon pie and some of the more interesting dinner combinations.

Substitute healthier ingredients. Substitute a high quality homemade baking mix such as Ellen's Better Buttermilk Baking Mix for the Bisquick. The original Impossible pies were full of eggs, cheese, butter and often meat, so pretty high in cholesterol. To reduce fat and cholesterol, they can be made substituting two egg whites for each egg, using reduced fat cheeses, ricotta or drained cottage cheese or naturally lower fat cheeses such as mozzarella, Parmesan or lower fat queso quesadilla. Precook and drain ground meat. Frozen and crumbled, seasoned to taste, tofu makes a fine ground meat substitute, or you can use ground seitan/ wheat meat, or ground chicken or turkey in place of ground beef. The pies taste great with all these variations.

Fresh is best. Impossible pies are best made just before serving. Not suitable for freezing once baked, they do allow you to prepare freezer packages of the additions/fillings (ground meat, etc) and mix in the liquids and baking mix when you are ready to bake. Baked Impossible pie keeps several days in the refrigerator, so they are handy for totable breakfasts and lunches.

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 or grease the pan.

The darkest secret, or what Bisquick never told us: If you are making a single recipe and use a blender, you can use self-rising flour in place of the baking mix! In a pinch, even plain flour with a 1/2 teaspoon of baking powder will do.

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.

Vegetarian protein additions can be seitan or wheat meat, tofu which has been frozen and baked or grilled in small dice or very thin slices, or any of the commerciall soy burgers. Vegetables can be anything your family likes and you have in the freezer or garden: frenched green beans, corn, carrots, peas, onions. If you use a watery vegetable such as onions or zucchini, be sure to precook, drain well. Cheese can be whatever will go well with the selected veggies. Drained cottage cheese can replace regular cheese or proteins.

Preheat oven to 400 degrees F. Thaw and drain vegetables. Spray one 9" pie plate per 4 servings with nonstick spray, remember that 1 10" pie takes 1 1/4 times the filling of a 9" pie. Mix vegetables, and cheese in pie plate. (If desired, reserve 1/8 cup cheese per pie plate to sprinkle on top for last 5 minutes of baking.) Beat filling ingredients until smooth; 15 seconds on high in blender, or 1 minute on high with an electric beater. Pour into plate(s). Bake 20-55** minutes. Cool 5 minutes on flat surface, not wire rack, to maintain temperature at bottom of pie, then cut. Refrigerate leftovers.
** shortest time for half recipe or very thin pie, longest for thick deep pie.

Microwave directions: You have to test this for the recipe you are trying. Microwaving works great with some and not nearly so well with 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 tomato and green pepper.
Cover with waxed paper, let stand on flat, heatproof surface 10 minutes (do not use wire rack- too much heat loss). Sprinkle with additional paprika, if desired.

Ellen's Better Buttermilk Baking Mix
veggie
yogurt veggie
spinach
asparagus
Greek spinach feta
ratatouille (eggplant)
green bean
southwestern vegetarian black bean
quesadilla vegetarian
zucchini
Here are the meat-added ones: A generic main dish pie recipe
bacon breakfast pie - BLT and ham variations
sausage mockmuffin breakfast pie
beef and tomato
cheeseburger
Mexican
Beef Enchilada or Megas
pizza
lasagna
salmon or tuna
seafood
crab, asparagus, and hazelnuts
ham and Swiss
ham salad
chicken
chicken broccoli
chicken pot pie
chicken parmesan
turkey
turkey & stuffing
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