Learn to make one of the easiest pies you’ll ever bake: Impossible Lemon Pie!
Every lemon pie I’ve ever tried has been immediately declared my favorite, so today I’m sharing my favorite for this moment in my life, Impossible Lemon Pie. You are going to be stunned at how little time it takes to mix up this pie. Seriously, don’t blink or you’ll miss it. In addition to using ingredients you probably already have on hand, this pie also makes its own crust, part of the “Bisquick Impossible Pie” craze of the seventies, back when the latest technology was a walkman cassette player – and everyone who owned a cassette became a master surgeon at getting the “guts” back in with a pencil when it got hung up.
Cassettes may be out but this pie is one that has stood the test of time, just sweet enough with a nice eggy texture to it somewhat reminiscent of a chess pie (I’ll put links to my chess pie recipes at the bottom of this post). It’s a sure bet to add to your files. If you want to jump right to the recipe, just scroll down to the printable recipe card
Now we need some pie, Impossible Lemon Pie to be exact, because I am always ready to testify that lemon desserts are like eating sunshine and I don’t know a single person, especially in 2018, who couldn’t use a little extra boost of sunshine in their lives.
I hope you get to make this soon!
- 2 Cups milk
- ¾ Cup sugar
- ½ Cup Bisquick Baking mix
- 4 eggs
- ¼ Cup butter melted and cooled
- 1½ teaspoons vanilla
- ¼ cup lemon juice bottled is fine
- Spray 9 inch pie plate generously with cooking spray.
- Place all ingredients in a blender.
- Mix on low speed for three minutes. Pour into greased pie plate. Let rest for five minutes before placing in oven.
- Bake at 350 for forty minutes. Allow to cool before cutting. Refrigerate leftovers. May be served straight from the fridge if you prefer it chilled.
To see the coconut version of this pie, click here.
Other Pie Recipes you might enjoy:
“Don’t let people pull you into their storm. Pull them into your peace.”