Impossible Pies: 14 Retro Recipes Grandma Loved Because They Make Their Own Crust

Impossible pies were the recipe-card stars of the 1970s and 1980s, and Grandma loved them for one simple reason: they make their own crust while they bake. You whirl milk, eggs, a little butter and a scoop of all-purpose baking mix in a blender, pour it over the filling, and the oven does the rest. The heavier flour settles to the bottom and turns into a soft, golden base, the middle sets into a silky custard, and the top bakes up lightly browned. No rolling pin, no chilled dough and no shrunken pastry, which is exactly why church cookbooks and magazine clippings were full of them. Below are 14 sweet and savory impossible pies, from coconut custard and pumpkin to cheeseburger, taco and ham and Swiss, each with a short shopping list and easy steps..

Impossible Coconut Pie, the Recipe That Started the Impossible Pies Craze

If one recipe put impossible pies on every potluck table, it was this one. Clipped from the back of baking mix boxes and copied onto index cards, impossible coconut pie had home cooks amazed that a runny batter could come out of the oven with a crust, a creamy custard center and a toasty coconut top all at once. The trick is that the coconut floats while the flour sinks. It tastes like an old-fashioned coconut custard pie from a diner case, yet it takes five minutes to mix and almost no dishes..

You will need: 2 cups whole milk, 3/4 cup sugar, 1/2 cup all-purpose baking mix, 4 large eggs, 1/4 cup softened butter, 1 1/2 teaspoons vanilla extract, 1 cup sweetened flaked coconut.

How to make it: 1. Heat the oven to 350 F and grease a 9-inch glass pie plate. 2. Blend the milk, sugar, baking mix, eggs, butter and vanilla on high for 15 seconds. 3. Pour into the pie plate and sprinkle the coconut over the top. 4. Bake 50 to 55 minutes, until a knife inserted near the center comes out clean. 5. Cool 30 minutes, then chill and slice into wedges.

Impossible Cheeseburger Pie, Proof Impossible Pies Can Be Dinner

This is the savory recipe that proved impossible pies were not just for dessert. Browned ground beef and onion go into the pie plate, a handful of shredded cheddar goes on top, and a quick egg and milk batter is poured over everything. In about 25 minutes you get a sliceable, cheesy pie that tastes like a cheeseburger without the bun. Moms loved it because the kids actually ate it, and it stretched one pound of beef to feed six. Serve it with pickles, ketchup and a crunchy green salad on the side.

You will need: 1 pound lean ground beef, 1 medium onion (chopped), 1/2 teaspoon salt, 1 cup shredded cheddar cheese, 1 cup milk, 1/2 cup all-purpose baking mix, 2 large eggs, sliced tomatoes for topping (optional).

How to make it: 1. Heat the oven to 400 F and grease a 9-inch pie plate. 2. Brown the beef and onion in a skillet, drain the fat and stir in the salt. 3. Spread the meat in the pie plate and sprinkle with the cheese. 4. Whisk or blend the milk, baking mix and eggs until smooth and pour over the top. 5. Bake about 25 minutes, until a knife inserted in the center comes out clean, then top with tomato slices and rest 5 minutes.

Impossible Ham and Swiss Pie for Easter Leftovers

Every family who served a holiday ham had a plan for the leftovers, and for many grandmas that plan was this pie. Chopped ham, nutty Swiss cheese and green onions bake in the same self-forming batter, and the result looks and tastes a lot like a classic quiche without any pastry work at all. It is just as good warm for supper as it is cold the next morning, which is why it showed up at so many church brunches and bridal showers. A slice with a simple green salad makes a complete meal.

You will need: 2 cups chopped cooked ham, 1 cup shredded Swiss cheese, 1/3 cup sliced green onions, 2 cups milk, 1 cup all-purpose baking mix, 4 large eggs, 1/4 teaspoon salt, 1/8 teaspoon black pepper.

How to make it: 1. Heat the oven to 400 F and grease a 10-inch pie plate. 2. Scatter the ham, Swiss cheese and green onions in the plate. 3. Blend the milk, baking mix, eggs, salt and pepper for 15 seconds. 4. Pour the batter over the ham and cheese. 5. Bake 35 to 40 minutes, until golden and a knife comes out clean, then cool 5 minutes before slicing.

Impossible Pumpkin Pie, the Easy Holiday Favorite Among Impossible Pies

When Thanksgiving felt overwhelming, impossible pumpkin pie was Grandma’s shortcut that nobody at the table ever noticed. The spiced pumpkin batter forms a thin, tender crust on the bottom, so you get every bit of the classic flavor with none of the worry about soggy or shrinking pastry. Many cooks liked it even better than the original because it is creamier and every forkful is mostly filling. Make it a day ahead, chill it overnight, and add a swirl of whipped cream and a dusting of cinnamon just before serving.

You will need: 3/4 cup sugar, 1/2 cup all-purpose baking mix, 2 tablespoons butter (softened), 1 can (12 ounces) evaporated milk, 2 large eggs, 1 can (15 ounces) pumpkin puree, 2 1/2 teaspoons pumpkin pie spice, 2 teaspoons vanilla extract, whipped cream for serving.

How to make it: 1. Heat the oven to 350 F and grease a 9-inch glass pie plate. 2. Blend all the ingredients except the whipped cream until very smooth, about 1 minute. 3. Pour into the pie plate. 4. Bake 50 to 55 minutes, until a knife inserted in the center comes out clean. 5. Cool completely, chill at least 2 hours and serve with whipped cream.

Impossible Custard Pie With a Whisper of Nutmeg

Plain custard pie was a farmhouse staple long before anyone called it impossible, and the self-crusting version simply made it easier. Custard pies have been baked for centuries, usually in a pastry shell that can turn soggy under the wet filling. Here the batter builds its own thin base, so the bottom stays neat while the middle sets silky and smooth. Similar egg pies are still loved around the world, including the golden-topped egg pie sold in Filipino bakeries. A fresh grating of nutmeg on top is all it needs.

You will need: 2 cups whole milk, 4 large eggs, 1/2 cup sugar, 1/2 cup all-purpose baking mix, 2 tablespoons softened butter, 1 teaspoon vanilla extract, 1/4 teaspoon ground nutmeg.

How to make it: 1. Heat the oven to 350 F and grease a 9-inch pie plate. 2. Blend the milk, eggs, sugar, baking mix, butter and vanilla for 1 minute. 3. Pour into the plate and dust the top with nutmeg. 4. Bake 45 to 50 minutes, until the center barely jiggles and a knife comes out clean. 5. Cool on a rack, then refrigerate until cold before slicing.

Impossible Taco Pie, the Family Night Hit of 1980s Impossible Pies

By the 1980s, taco night was a family tradition, and impossible taco pie turned it into a single, tidy casserole. Seasoned ground beef and mild green chiles bake under the fluffy batter, then the pie gets a final layer of chopped tomatoes and melted cheddar in the last few minutes. Cut it into wedges and pile on shredded lettuce, sour cream, salsa and green onions so everyone can dress their own slice. It is a great way to feed a crowd of teenagers on a budget, and leftovers reheat beautifully for lunch.

You will need: 1 pound ground beef, 1/2 cup chopped onion, 1 envelope taco seasoning, 1 can (4 ounces) chopped green chiles (drained), 1 cup milk, 1/2 cup all-purpose baking mix, 2 large eggs, 2 chopped tomatoes, 1 cup shredded cheddar, lettuce and sour cream for serving.

How to make it: 1. Heat the oven to 400 F and grease a 9-inch pie plate. 2. Brown the beef and onion, drain, then stir in the taco seasoning and spread in the plate. 3. Top with the chiles. 4. Blend the milk, baking mix and eggs, pour over the meat and bake 25 minutes. 5. Top with tomatoes and cheese, bake 8 to 10 minutes more and serve with lettuce and sour cream.

Impossible French Apple Pie With Crumb Topping

This one is a little fancier than most impossible pies, with a buttery brown sugar crumb scattered over the top, and it was a favorite at fall bake sales. Sliced apples tossed with cinnamon and nutmeg go into the plate, a sweet batter is poured over them and settles into a soft cakey layer, and the streusel bakes up crisp and golden. It tastes like a cross between apple pie and an apple crumble, and you never have to roll out a single sheet of dough. A scoop of vanilla ice cream on a warm slice is pure nostalgia.

You will need: 6 cups thinly sliced tart apples, 1 1/4 teaspoons cinnamon, 1/4 teaspoon nutmeg, 1 cup sugar, 3/4 cup milk, 1/2 cup all-purpose baking mix, 2 eggs, 2 tablespoons softened butter. Streusel: 1 cup baking mix, 1/2 cup chopped walnuts, 1/3 cup packed brown sugar, 3 tablespoons cold butter.

How to make it: 1. Heat the oven to 325 F and grease a deep 10-inch pie plate. 2. Toss the apples with the spices and spread them in the plate. 3. Blend the sugar, milk, baking mix, eggs and butter and pour over the apples. 4. Rub the streusel ingredients together into crumbs and sprinkle on top. 5. Bake 55 to 65 minutes, until golden and a knife slides easily through the apples, then cool before slicing.

Impossible Chicken and Broccoli Pie, One of the Best Savory Impossible Pies

Leftover roast chicken and a box of frozen broccoli were all it took to make this hearty supper, which is why it became one of the most clipped savory impossible pies of the era. The cheddar melts into the batter as it bakes, so every slice is creamy and full of vegetables. It is a smart way to use the last of a rotisserie chicken, and it works just as well with turkey after Thanksgiving. Bake it in the morning, chill it, and warm slices in the oven or microwave for a quick lunch all week.

You will need: 1 package (10 ounces) frozen chopped broccoli (thawed and drained), 1 1/2 cups chopped cooked chicken, 1 cup shredded cheddar, 1/2 cup chopped onion, 1 1/3 cups milk, 3/4 cup all-purpose baking mix, 3 large eggs, 1/2 teaspoon salt, 1/4 teaspoon pepper.

How to make it: 1. Heat the oven to 400 F and grease a 10-inch pie plate. 2. Layer the broccoli, chicken, cheese and onion in the plate. 3. Blend the milk, baking mix, eggs, salt and pepper until smooth. 4. Pour evenly over the filling. 5. Bake 35 to 40 minutes, until golden and set in the center, then rest 5 minutes before cutting.

Impossible Lemon Pie That Tastes Like Sunshine

Bright, tangy and easy, this lemon version of impossible pies was a springtime favorite for Mother’s Day lunches and garden club meetings. Fresh lemon juice and zest go straight into the blender with the eggs and milk, and the pie bakes into a sliceable lemon custard on a delicate golden base. It is softer than a lemon meringue pie and far less fussy, with no separate curd to cook and no meringue to weep. Dust it with powdered sugar or add a spoonful of whipped cream and a few berries to make it party-ready.

You will need: 1 1/2 cups milk, 1 cup sugar, 1/2 cup all-purpose baking mix, 4 large eggs, 1/4 cup melted butter, 1/2 cup fresh lemon juice, 2 teaspoons grated lemon zest, powdered sugar for dusting.

How to make it: 1. Heat the oven to 350 F and grease a 9-inch pie plate. 2. Blend the milk, sugar, baking mix, eggs and butter for 15 seconds. 3. Add the lemon juice and zest and pulse just to combine. 4. Pour into the plate and bake 40 to 45 minutes, until set and lightly golden. 5. Cool, chill for 2 hours and dust with powdered sugar before serving.

Impossible Zucchini Pie for the Summer Garden Glut

Anyone who ever grew zucchini knows the August problem: too many squash and not enough ideas. Grandma’s answer was this cheesy garden pie, and it remains one of the best impossible pies for using up a big haul from the backyard or farm stand. Zucchini, tomato and onion bake into a light, savory custard flecked with Parmesan, a little like a crustless quiche. It makes a lovely meatless supper, a side for grilled chicken, or a brunch dish cut into small squares. Leftovers are excellent cold straight from the fridge.

You will need: 2 cups chopped zucchini, 1 cup chopped tomato, 1/2 cup chopped onion, 1/3 cup grated Parmesan, 1 1/2 cups milk, 3/4 cup all-purpose baking mix, 3 large eggs, 1/2 teaspoon salt, 1/4 teaspoon pepper, fresh basil.

How to make it: 1. Heat the oven to 400 F and grease a 10-inch pie plate. 2. Spread the zucchini, tomato, onion and Parmesan in the plate. 3. Blend the milk, baking mix, eggs, salt and pepper and pour over the vegetables. 4. Bake about 30 minutes, until golden and a knife comes out clean. 5. Cool 5 minutes, scatter with torn basil and slice.

Impossible Shrimp and Asparagus Pie for a Spring Brunch

Seafood versions of impossible pies were the special-occasion choice, often baked for showers and holiday brunches. Tender shrimp, fresh asparagus and Swiss cheese make this one feel elegant, and a little dill keeps it light and fresh. You can swap in cooked crab or flaked salmon depending on what is in season or on sale. Like all the savory pies here, it sets into neat slices that hold together on a buffet table. For more make-ahead brunch ideas, try these crustless pies that bake up just as easily.

You will need: 1 cup small cooked shrimp, 1 cup asparagus cut into 1-inch pieces (blanched), 1 cup shredded Swiss cheese, 2 sliced green onions, 1 1/2 cups milk, 3/4 cup all-purpose baking mix, 3 large eggs, 1 teaspoon chopped fresh dill, 1/2 teaspoon salt.

How to make it: 1. Heat the oven to 400 F and grease a 10-inch pie plate. 2. Arrange the shrimp, asparagus, cheese and green onions in the plate. 3. Blend the milk, baking mix, eggs, dill and salt for 15 seconds. 4. Pour over the filling. 5. Bake 30 to 35 minutes, until puffed, golden and set, and cool 5 minutes before slicing.

Impossible Cherry Pie, Grandma’s Answer to French Clafoutis

French cooks have baked fruit into a simple egg batter for generations in a dish called clafoutis, and this cherry impossible pie is its easygoing American cousin. Sweet dark cherries sink into a vanilla custard that puffs in the oven and then settles into a tender, sliceable pie. Fresh pitted cherries are best in summer, but drained canned or thawed frozen cherries work all year. A drop of almond extract makes the cherry flavor sing. Serve it slightly warm with a dusting of powdered sugar or a spoonful of softly whipped cream.

You will need: 2 cups pitted sweet cherries, 1 cup milk, 3 large eggs, 1/2 cup sugar, 1/2 cup all-purpose baking mix, 1 tablespoon melted butter, 1 teaspoon vanilla extract, 1/4 teaspoon almond extract, powdered sugar.

How to make it: 1. Heat the oven to 350 F and grease a 9-inch pie plate. 2. Spread the cherries in the plate. 3. Blend the milk, eggs, sugar, baking mix, butter and both extracts until smooth. 4. Pour over the cherries. 5. Bake 40 to 45 minutes, until puffed and golden, then cool slightly and dust with powdered sugar.

Impossible Buttermilk Pie From the Southern Recipe Box

Buttermilk pie is a Southern treasure, and it fits right in with impossible pies, sweet and tangy with a texture somewhere between custard and chess pie. The impossible version keeps all of that old-fashioned charm while skipping the pastry, so it is a perfect recipe for beginner bakers. The buttermilk gives the filling a gentle tang that balances the sugar, and the top bakes into a thin, crackly golden layer. Serve each slice with fresh berries or a little whipped cream to cut the richness. It is a pantry pie, too, made from ingredients most kitchens already have.

You will need: 1 1/2 cups sugar, 1/2 cup all-purpose baking mix, 3 large eggs, 1 cup buttermilk, 1/3 cup melted butter, 1 teaspoon vanilla extract, 1/4 teaspoon nutmeg, fresh berries for serving.

How to make it: 1. Heat the oven to 350 F and grease a 9-inch pie plate. 2. Blend the sugar, baking mix, eggs, buttermilk, butter, vanilla and nutmeg until smooth. 3. Pour into the plate. 4. Bake 40 to 45 minutes, until golden on top and only slightly wobbly in the center. 5. Cool completely before slicing and serve with berries.

Impossible Pear Custard Pie, a Cozy Finale for Impossible Pies Fans

Ripe pears and a vanilla custard are a quiet, comforting combination, and this pie is a lovely way to end a collection of impossible pies. Thin pear slices are fanned in the plate, then the batter bakes around them into soft layers with a caramelized top. A pinch of ground ginger and cinnamon makes the whole kitchen smell like autumn. It is a gentle dessert that pleases everyone from toddlers to great-grandparents, and it is a smart use for pears that ripened a little too fast on the counter.

You will need: 2 large ripe pears (peeled, cored and thinly sliced), 1 1/2 cups milk, 3 large eggs, 1/2 cup sugar, 1/2 cup all-purpose baking mix, 2 tablespoons softened butter, 1 teaspoon vanilla extract, 1/2 teaspoon cinnamon, 1/4 teaspoon ground ginger.

How to make it: 1. Heat the oven to 350 F and grease a 9-inch pie plate. 2. Arrange the pear slices in overlapping layers in the plate. 3. Blend the milk, eggs, sugar, baking mix, butter, vanilla and spices until smooth. 4. Pour slowly over the pears. 5. Bake 45 to 50 minutes, until golden and set, and serve warm or chilled.