A perennial favorite reader recipe on my blog is Homemade Baking Mix. I discovered the homemade replacement for Bisquick when I became more interested eliminating as much convenience and prepackaged foods from my family’s diet as possible.
I have use homemade baking mix for pancakes, waffles, and biscuits. I have even made double streusel coffee cake, and I have always said that this baking mix can be used in place of bisquick in any recipe. But it was not until this comment that I realized I have not tested my claim that this can be used as a stand in ANY recipe. I have never made any version of an Impossible Pie, with or without bisquick or my homemade baking mix.
Impossible Pie first became widely known in the 1970s when the recipe was printed on the back of Bisquick boxes. Bisquick itself was reportedly invented in 1930 by a General Mills executive who, while on a journey by train, complimented the chef in the dining car on his fresh biscuits. The chef showed him how he premixed shortening with the dry ingredients of flour, salt and baking powder so he would always be able to quickly mix up a batch of biscuits.
So what is so impossible about this pie? Nothing, it is actually quite easy to make. But the ingredients of the pie separate into layers naturally during the baking time and settle into a pie formation (crust on the bottom; filling on the top), which seems almost impossible. Betty Crocker also seems to think the name can be somewhat confusing, and at some point started referring to all Impossible Pies, both sweet and savory as Impossibly Easy Pies.
According to Food Timeline the first impossible pie is thought to be the coconut version, which showed up around 1968 in “New Cake Easy to Take,” by Evelyn Comer, Charleston Gazette [WV], May 27, 1968 (p. 19). My version, which is an adaptation of the 1978 version Blender Impossible Pie, is an classic impossible pie, which to me seems to be a cross between a custard and cream pie. I substituted equal amounts homemade baking mix for the bisquick and also scaled back the sugar a tad, and it was still plenty sweet.
Impossible Coconut Pie
- 1 cup flaked or shredded coconut
- 3/4 cup sugar
- 1/2 cup Homemade Baking Mix
- 1/4 cup butter, softened
- 2 cups milk
- 1 teaspoon vanilla
- 1/4 teaspoon coconut extract
Heat oven to 350°F. Grease 9-inch pie plate with shortening or cooking spray.
Place all the ingredients except the coconut in a blender. Cover, and blend on low speed for 3 minutes. Once blended, pour the mixture into prepared pie plate and let sit for 5 minutes, this will give the baking mix a chance to absorb some of the moisture from the milk and thicken up a bit.
Sprinkle the coconut evenly over the mixture.
Bake 50 to 55 minutes or until golden brown and knife inserted in the center comes out clean.
Cover and refrigerate any remaining pie.
by Jennifer Morrisey
This coconut impossible pie reminds me of the magic custard cake I made last year, only a lot easier to make. I served Impossible Pie with a dollop of whipped cream and a little sprinkle of toasted coconut.
I also tested out my homemade baking mix in a savory Impossibly Easy Breakfast Bake, for breakfast for dinner, and that was also definitely a hit with my family, I am incorporating that recipe into my monthly meal rotation.
I believe it is absolutely safe to say that it is possible to make impossible pies with Homemade Baking Mix!
What is your favorite impossible pie recipe? Are you a fan of the sweet or savory versions?