Impossible Pie
2 c milk
3/4 c sugar [Mamaw's note: 1/2 cup instead]
1/2 c Bisquick baking mix
1/4 c margarine or butter
4 eggs
1 1/2 tsp vanilla
1 c flaked or shredded coconut
Heat oven to 350°. Lightly grease 9 or 10-inch pie plate. Place
all ingredients in blender container. Cover and blend on high speed
1 minute. Pour into pie plate. Bake until golden brown and knife
inserted in center comes out clean, 50 to 55 minutes. Refrigerate
any leftover pie.
Impossible Chocolate Pie: Add 2 tbs cocoa.
Impossible Fruit Pie: Use 10-inch pie plate. Cool pie; spread
1 can (21 ounces) fruit pie filling over tip. Refrigerate at least
2 hours.
Impossible Lemon Pie: Use 10-inch pie plate. Add 1/4 cup lemon juice.
Impossible Macaroon Pie: Do not blen coconut; sprinkle over
top of pie before baking.
Impossible Pumpkin Pie: Place 3/4 cup sugar, 1/2 cup baking mix,
2 tbs margarine, 1 can (13 ounces) evaporated milk, 2 eggs, 1 can
(16 ounces) pumpkin, 2 tsp vanilla and 2 1/2 tsp pumpkin pie spice mix
in blender container. Continue as directed.