With a sweet, custard-like, and zesty lemon filling, this Impossible Lemon Pie recipe is quick and easy to make using a Bisquick mix.
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 will be blown away at how little time it takes to make this pie. Seriously, don’t blink or you’ll miss it!
In addition to using ingredients you probably already have on hand (like butter, milk, sugar, eggs, vanilla extract, and lemon juice), this pie also makes its own crust. It was a part of the “Bisquick Impossible Pie” craze of the 70s. 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 lemon pie recipe is one that has stood the test of time. It’s just sweet enough with a nice eggy texture to it that’s somewhat reminiscent of a chess pie (I’ll put links to my chess pie recipes at the bottom of this post). I just know you’ll want to pop this recipe in your files.
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. Speaking of, here are more lovely lemon desserts: easy lemon bar recipe (with video tutorial), lemon angel food cake roll, lemon icebox cake, and lemon blossom cookies.
- Bisquick baking mix
- Vanilla extract
- Lemon juice
Helpful Kitchen Tools
How to Make Impossible Lemon Pie
Spray a 9-inch pie plate generously with cooking spray.
Then place all ingredients in a blender.
Yep, I told you this was an easy recipe, folks!
Mix on low speed for 3 minutes then pour the pie filling into the greased pie plate. Let it rest for 5 minutes before placing it in the oven.
Bake at 350 for 40 minutes and allow the pie to cool before cutting.
I hope you get to make this soon!
- Refrigerate leftovers for up to 1 week. You can serve this Impossible Lemon Pie straight from the fridge if you prefer, or zap it quickly in the microwave.
- You can also freeze leftovers for up to 3 months.
- If you have a craving for a Coconut Lemon Impossible Pie, you can add 1 cup of unsweetened coconut flakes.
- You can use either bottled or fresh lemon juice. If using fresh, you can also add 1/2 a lemon zest.
- Serve your lemon pie with whipped cream, a dusting of lemon zest, or a dusting of powdered sugar.
- If you like, add 1/8 teaspoon of nutmeg for a little hint of spice.
Why is it called an Impossible Pie?
Originating in the 70s, it’s suggested they’re called Impossible Pies because they’re impossible to mess up. The impossibly easy recipe was first printed on the back of Bisquick boxes. I mean, seeing as you just add all of your ingredients to a blender to create a blender pie, they might be onto something. And hey, it doesn’t hurt that they’re also impossibly delicious!
You may also like these delicious pie recipes:
- 2 cups milk
- ¾ cup sugar
- ½ cup Bisquick baking mix
- 4 eggs
- ¼ cup butter melted and cooled
- 1½ teaspoons vanilla extract
- ¼ cup lemon juice bottled is fine
- Spray a 9-inch pie plate generously with cooking spray.
- Place all ingredients in a blender.2 cups milk, ¾ cup sugar, ½ cup Bisquick baking mix, 4 eggs, ¼ cup butter, 1½ teaspoons vanilla extract, ¼ cup lemon juice
- Mix on low speed for 3 minutes then pour the pie filling into the greased pie plate. Let it rest for 5 minutes before placing it in the oven.
- Bake at 350 for 40 minutes and allow the pie to cool before cutting. Refrigerate leftovers. May be served straight from the fridge if you prefer it chilled.
“Don’t let people pull you into their storm. Pu
ll them into your peace.”