An impossible pie is a category of pies in which you mix all of your ingredients together and put in a baking dish without making a separate pie crust. When you put this concoction in the oven to bake, the ingredients magically separate, allowing the pie to form its own crust.
Though impossible pies have been around for decades, it wasn’t until the 1970s, when recipes for them started being printed on the backs of Bisquick boxes, that they became widely known. (You can read a short history of the impossible pie here.) I found this one from a book called The Back of The Box Gourmet by Michael McLaughlin.
Not only did it seem an impossible feat for a pie to make its own crust, but these pies were also touted as impossibly easy to make. And they are!
My first attempt at an impossible pie was a classic, sweet dessert pie calling for coconut. You can watch that video of me making that one here.
This one, the impossible cheeseburger pie is, of course, savory. And the recipe calls for basic ingredients which you most likely have at home already.
The Impossible Cheeseburger Pie
- blender (optional)
- 1 lb. ground beef
- 1½ C. chopped onion
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1½ C. milk
- 3/4 C. Bisquick baking mix
- 3 eggs
- 1 tomato thinly sliced
- 1 C. shredded Cheddar cheese
- Preheat oven to 400°F/190°C
- Grease a 9 1/2" pie dish with butter or cooking spray.
- In a skillet, brown beef and onion; drain any excess fat. Add salt and pepper. Spread into the grease pie dish.
- In a large bowl, beat milk, baking mix and eggs until smooth or for 15 seconds in a blender on high.
- Pour the batter over the cooked beef and onions. Bake for 25 minutes or until a knife inserted comes out clean.
- Top the pie with cheese followed by the tomatoes. Bake for an additional 5-8 minutes unti melted and golden. Cool for 5-8 minutes before slicing and serving.