Impossible Buttermilk Pie Peanut Butter And Chocolate Impossible Pie Impossible Pecan Pie Impossible
Lemon Pie Impossible Chocolate Cream Pie Impossible Brownie Pie Impossible Rhubarb Pie Impossible
Applumkin Pie Impossible Banana Cream Pie Impossible Pina Colada Pie
Happy New Year Everybody! Here are more impossible pie recipes for Joan in Oregon. (I had no idea
there were so many!)
Impossible Buttermilk Pie
1 1/2 cup sugar 1 cup buttermilk
1/2 cup Bisquick baking mix
2/3 cup margarine or butter, melted 1 tsp. vanilla 3 eggs
Heat oven to 350 degrees. Grease pie plate, 9 x 1 1/4 inches. Beat all ingredients until smooth, 30
seconds in blender on high or 1 minute with han beater. Pour into plate. Bake until knife inserted
in center comes out clean, about 30 minutes. Cool 5 minutes. Serve with mixed fresh fruit if
desired. High altitude: (3500 to 6500 feet): Bake 30 to 35 minutes.
Peanut Butter And Chocolate Impossible Pie
1 cup packed brown sugar
3/2 cup prepared biscuit mix (Bisquick) 2 eggs 1 cup whipping cream
4/3 cup chunky peanut butter
4 (1oz.) pkg. chocolate chips (1 c.)
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.
Impossible Pecan Pie
1 1/2 cup chopped pecans
5/4 cup milk
6/2 cup Bisquick baking mix 4 eggs
7/4 cup packed brown sugar
8/4 cup dark corn syrup
9/4 cup butter, softened 1 1/2 tsp. vanilla
Heat oven to 350 degrees. Grease pie plates. Sprinkle pecans in plate. Beat remaining ingredients
until smooth. Pour into plate. Bake until knife inserted in center comes out clean, 50 to 55
minutes. Cool 5 minutes. Top with ice cream, serve warm.
Impossible Lemon Pie
2 cup milk
10/4 cup sugar
11/2 cup Bisquick
12/4 cup margarine 4 eggs 1 1/2 tsp. vanilla
13/4 cup lemon juice
Place milk, sugar, Bisquick, margarine, 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.
Impossible Chocolate Cream Pie
2 eggs 1 cup milk
14/4 cup margarine or butter, softened 2 sq. (1 oz. each) melted unsweetened chocolate (cool)
1 cup sugar
15/2 cup Bisquick baking mix Sweetened whipped cream (below)
Sweetened Whipped Cream: Beat 1 cup chilled whipping cream and 2 tablespoons sugar until stiff. 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.
Impossible Brownie Pie
4 eggs
16/2 cup Bisquick
17/2 cup packed brown sugar
18/4 cup margarine, softened 1 bar (4 oz.) sweet cooking chocolate, melted and cooled
19/2 cup granulated sugar
20/4 cup chopped nuts
Heat oven to 350 degrees. Grease pie plate, 9 x 1 1/4 inch. Beat all ingredients except nuts
until smooth (approximately 2 minutes with hand mixer). Pour into plate; sprinkle with nuts. Bake
until knife inserted in center comes out clean, 30-35 minutes. Cool 5 minutes. Serve with ice
cream, if desired.
Impossible Rhubarb Pie
3 cup chopped rhubarb 4 eggs
21/2 cup Bisquick 3 Tbsp. melted butter
22/4 tsp. salt 1 1/2 cup sugar 1 tsp. vanilla 1 cup milk
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.
Impossible Applumkin Pie
6 cup pared and sliced apples 2 cup uncooked pumpkin, peeled and grated 1 cup brown sugar 1 tsp.
ground cinnamon
23/4 tsp. ground cloves
24/4 tsp. ground nutmeg
25/2 cup Bisquick baking mix 2 eggs
26/2 cup dry milk
27/4 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.
Impossible Banana Cream Pie
1 cup milk
28/3 cup butter, melted 1 tsp. vanilla 3 eggs 1 1/2 cup granulated sugar
29/2 cup Bisquick mix 2 med. bananas, sliced 1 cup chilled whipping cream 2 Tbsp. powdered sugar
Heat oven to 350 degrees. Grease pie plate (10 inch). Beat milk, margarine, vanilla, eggs,
granulated sugar and Bisquick until smooth, 1 minute, with hand mixer. Pour into plate. Bake about
30 minutes. Cool completely. Arrange banana slices on pie. Beat whipping cream and powdered sugar in
a chilled bowl until stiff. Spread over top.
Impossible Pina Colada Pie
4 eggs
30/4 cup milk 2 tsp. rum extract + 2 Tbsp. milk or 1/4 cup rum 2 Tbsp. butter, softened
30 (1oz.) can cream of coconut
30 (2oz.) can crushed pineapple in juice, drained 1 cup flaked coconut
31/2 cup Bisquick 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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