Impossible Pies
03-22-2008, 09:20 AM
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IMPOSSIBLE COCONUT PIE
4 eggs
1/2 stick butter, melted
1 c. shredded coconut
1/2 c. Bisquick
2 c. milk
1/2 tsp. vanilla
1/2 c. sugar
Put all ingredients into blender. Blend on low for 30 seconds. Pour into ungreased 10 inch pie tin. Bake at 350 degrees for 50 minutes. The pie will make its own crust as it bakes.
IMPOSSIBLE CHERRY PIE
1 c. milk
2 tbsp. softened margarine
1/2 tsp. almond extract
2 eggs
1/2 c. Bisquick baking mix
1/4 c. sugar
1 (21 oz.) can cherry pie filling
STREUSEL:
Cut 2 tablespoons firm margarine or butter into 1 cup Bisquick baking mix, 1/2 cup packed brown sugar and 1/2 teaspoon ground cinnamon until crumbly.
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.
IMPOSSIBLE RHUBARB PIE
3 c. chopped rhubarb
4 eggs
1/2 c. Bisquick
3 tbsp. melted butter
1/4 tsp. salt
1 1/2 c. sugar
1 tsp. vanilla
1 c. 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 BUTTERMILK PIE
1 1/2 c. sugar
1 c. buttermilk
1/2 c. Bisquick baking mix
1/3 c. 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 hand 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.
PEANUT BUTTER AND CHOCOLATE IMPOSSIBLE PIE
1 c. packed brown sugar
1/2 c. prepared biscuit mix (Bisquick)
2 eggs
1 c. whipping cream
2/3 c. chunky peanut butter
1 (6 oz.) 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 c. chopped pecans
3/4 c. milk
1/2 c. Bisquick baking mix
4 eggs
3/4 c. packed brown sugar
3/4 c. dark corn syrup
1/4 c. 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 BROWNIE PIE
4 eggs
1/2 c. Bisquick
1/2 c. packed brown sugar
1/4 c. margarine, softened
1 bar (4 oz.) sweet cooking chocolate, melted & cooled
1/2 c. granulated sugar
3/4 c. 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 CHOCOLATE CREAM PIE
2 eggs
1 c. milk
1/4 c margarine or butter, softened
2 sq. (1 oz. each) melted unsweetened chocolate (cool)
1 c. sugar
1/2 c. 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 LEMON PIE
2 c. milk
3/4 c. sugar
1/2 c. Bisquick
1/4 c. margarine
4 eggs
1 1/2 tsp. vanilla
1/4 c. 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 APPLUMKIN PIE
6 c. pared & sliced apples
2 c. uncooked pumpkin, peeled & grated
1 c. brown sugar
1 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
1/2 c. Bisquick baking mix
2 eggs
1/2 c. dry milk
1/4 c. 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 c. milk
1/3 c. butter, melted
1 tsp. vanilla
3 eggs
1 1/2 c. granulated sugar
1/2 c. Bisquick mix
2 med. bananas, sliced
1 c. 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
1/4 c. milk
2 tsp. rum extract + 2 tbsp. milk or 1/4 c. rum
2 tbsp. butter, softened
1 (15 oz.) can cream of coconut
1 (8 oz.) can crushed pineapple in juice, drained
1 c. flaked coconut
1/2 c. Bisquick
1 c. 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.
IMPOSSIBLE APPLE PIE
3 cups sliced peeled all-purpose apples (3 large)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup Bisquick
1/2 cup sugar
1/2 cup milk
1 tablespoon margarine, butter or spread,* softened
2 eggs
Streusel (see recipe below)
Heat oven to 325°. Grease 9-inch pie plate. Stir together apples, cinnamon and nutmeg; turn into pie plate. Stir remaining ingredients except Streusel until blended. Pour into pie plate. Sprinkle with Streusel. Bake 40 to 45 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Cover and refrigerate any remaining pie.
Streusel
1/2 cup Bisquick
1/4 cup chopped nuts
1/4 cup packed brown sugar
2 tablespoons firm margarine, butter or spread
Stir together all ingredients until crumbly
4 eggs
1/2 stick butter, melted
1 c. shredded coconut
1/2 c. Bisquick
2 c. milk
1/2 tsp. vanilla
1/2 c. sugar
Put all ingredients into blender. Blend on low for 30 seconds. Pour into ungreased 10 inch pie tin. Bake at 350 degrees for 50 minutes. The pie will make its own crust as it bakes.
IMPOSSIBLE CHERRY PIE
1 c. milk
2 tbsp. softened margarine
1/2 tsp. almond extract
2 eggs
1/2 c. Bisquick baking mix
1/4 c. sugar
1 (21 oz.) can cherry pie filling
STREUSEL:
Cut 2 tablespoons firm margarine or butter into 1 cup Bisquick baking mix, 1/2 cup packed brown sugar and 1/2 teaspoon ground cinnamon until crumbly.
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.
IMPOSSIBLE RHUBARB PIE
3 c. chopped rhubarb
4 eggs
1/2 c. Bisquick
3 tbsp. melted butter
1/4 tsp. salt
1 1/2 c. sugar
1 tsp. vanilla
1 c. 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 BUTTERMILK PIE
1 1/2 c. sugar
1 c. buttermilk
1/2 c. Bisquick baking mix
1/3 c. 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 hand 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.
PEANUT BUTTER AND CHOCOLATE IMPOSSIBLE PIE
1 c. packed brown sugar
1/2 c. prepared biscuit mix (Bisquick)
2 eggs
1 c. whipping cream
2/3 c. chunky peanut butter
1 (6 oz.) 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 c. chopped pecans
3/4 c. milk
1/2 c. Bisquick baking mix
4 eggs
3/4 c. packed brown sugar
3/4 c. dark corn syrup
1/4 c. 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 BROWNIE PIE
4 eggs
1/2 c. Bisquick
1/2 c. packed brown sugar
1/4 c. margarine, softened
1 bar (4 oz.) sweet cooking chocolate, melted & cooled
1/2 c. granulated sugar
3/4 c. 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 CHOCOLATE CREAM PIE
2 eggs
1 c. milk
1/4 c margarine or butter, softened
2 sq. (1 oz. each) melted unsweetened chocolate (cool)
1 c. sugar
1/2 c. 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 LEMON PIE
2 c. milk
3/4 c. sugar
1/2 c. Bisquick
1/4 c. margarine
4 eggs
1 1/2 tsp. vanilla
1/4 c. 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 APPLUMKIN PIE
6 c. pared & sliced apples
2 c. uncooked pumpkin, peeled & grated
1 c. brown sugar
1 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
1/2 c. Bisquick baking mix
2 eggs
1/2 c. dry milk
1/4 c. 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 c. milk
1/3 c. butter, melted
1 tsp. vanilla
3 eggs
1 1/2 c. granulated sugar
1/2 c. Bisquick mix
2 med. bananas, sliced
1 c. 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
1/4 c. milk
2 tsp. rum extract + 2 tbsp. milk or 1/4 c. rum
2 tbsp. butter, softened
1 (15 oz.) can cream of coconut
1 (8 oz.) can crushed pineapple in juice, drained
1 c. flaked coconut
1/2 c. Bisquick
1 c. 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.
IMPOSSIBLE APPLE PIE
3 cups sliced peeled all-purpose apples (3 large)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup Bisquick
1/2 cup sugar
1/2 cup milk
1 tablespoon margarine, butter or spread,* softened
2 eggs
Streusel (see recipe below)
Heat oven to 325°. Grease 9-inch pie plate. Stir together apples, cinnamon and nutmeg; turn into pie plate. Stir remaining ingredients except Streusel until blended. Pour into pie plate. Sprinkle with Streusel. Bake 40 to 45 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Cover and refrigerate any remaining pie.
Streusel
1/2 cup Bisquick
1/4 cup chopped nuts
1/4 cup packed brown sugar
2 tablespoons firm margarine, butter or spread
Stir together all ingredients until crumbly
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