Impossible Lemon Pie Recipe

Impossible Lemon Pie Recipe
According to Food Timeline, Impossible Pie probably originated in the South. The first version was a Coconut Pie and the first published recipe was around 1968. After that, around the 70s General Mills (who manufactures Bisquick®) and General Foods took advantage and began publishing the recipe on the boxes of Bisquick® to promote their product. Since then, dozens of versions of Impossible Pie have surfaced. The idea behind the pies is that all of the ingredients are put in the blender, blended until smooth, poured into a greased pie dish, and baked; a crust-like layer forms on the bottom and a crisp layer forms on the top, with a gooey layer in between. Recipes for both sweet and savory impossible pies exist,
””
If you’re in a hurry, you won’t have to roll out a crust, and your pie will be three layers of scrumptious.

8 Servings

2 cups milk
3/4 cup sugar
1/2 cup Master Baking Mix or similar such as Bisquick®
4 eggs
1/4 cup melted butter
1 1/2 teaspoons vanilla
1/4 cup lemon juice

  1. Preheat oven to 350º.
  2. Spray a 9" glass pie plate with non-stick spray.
  3. Measure the milk, sugar, baking mix, eggs, melted butter, vanilla, and lemon juice into a blender container.
  4. Whizz on low speed (the idea here is to make as few bubbles as possible) until the mixture is smooth.
  5. Pour into the prepared pie plate.
  6. Bake about 40 minutes or until set.
  7. Remove from the oven and let cool. Refrigerate and serve with sweetened whipped cream.

Amount Per Serving
Calories 239 Calories from Fat 103
Percent Total Calories From: Fat 43% Protein 10% Carb. 47%

Nutrient Amount per Serving
Total Fat 11 g
Saturated Fat 6 g
Cholesterol 130 mg
Sodium 200 mg
Total Carbohydrate 28 g
Dietary Fiber 0 g
Sugars 19 g
Protein 6 g

Vitamin A 9% Vitamin C 7% Calcium 0% Iron 2%





RSS
Related Articles
Editor's Picks Articles
Top Ten Articles
Previous Features
Site Map





Content copyright © 2019 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.