Crust-Less Pie Recipes

My mom used to make a crust-less buttermilk pie that I loved. She said there used to be lots of pies (dinner and dessert) that make their own crust. If you have some meat-free dinner and dessert crust-less pie recipes, please share!

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Comments

  1. says

    Google “impossible pie.” Or check out the Betty Crocker website. They all use Bisquick mixtures to make the crust. I make my own Bisquick substitute, which works perfectly in every Bisquick recipe I have tried. It’s cheaper, and I can control the fat in it – no transfats in my substitute!

  2. Tom says

    This is the recipe for the Bisquick Basic Impossible pie. You can find bunches of impossible pie recipes by going to google.com and putting impossible pie in the search box including a link to this one.

    Basic Impossible Pie

    Base (Regular):
    1-1/2 cups milk
    3/4 cup biscuit mix (Bisquick®)
    3 eggs
    salt and pepper

    Base (Large):
    2 cups milk
    1 cup biscuit mix
    4 eggs
    salt and pepper

    Fillings:
    Approx. 1/2 to 1 cup chopped cooked meat, more or less
    Approx. 3/4 to 1 cup shredded cheese, more or less
    Approx. 3/4 to 1 cup chopped cooked or raw vegetables, more or less

    Use a regular 9-in pie pan, or a 10-in or larger quiche pan for the large recipe.
    Heat oven to 400º

    Grease pie plate. Sprinkle filling ingredients (meat and/or vegetables and cheese) into pie plate.
    Beat base ingredients until smooth, 15-30 seconds in a blender, or 1 minute on high with a hand beater, or 2 minutes by hand.
    Pour into plate.
    Bake approx. 25-35 minutes, until knife inserted in center comes out clean and top is golden brown.

    Cool 5 minutes. 4 to 8 servings.

  3. Rose Marie says

    Hi,

    Here is a recipe for Impossible Buttermilk Pie from a Bisquick booklet I have, I hope it is the one you were looking for.

    Impossible Buttermilk Pie
    1 1/2 cups sugar
    1 cup buttermilk
    1/2 cup Bisquick baking mix
    1/3 cup margarine or butter, melted
    1 teaspoon vanilla
    3 eggs

    Heat oven to 350º. Grease pie plate, 9 X 1 1/4 inches. Beat all ingredients until smooth, 30 seconds in a blender on high or 1 minute with hand beater. Pour into plate. Bake until knife inserted in center comes out clean, about 30 minutes. Cool 5 minutes. Serve with mixed fresh fruit if desired. High Altitude (3500 to 6500 feet): Bake 30 to 35 minutes.

    If you go to this website: http://www.bettycrocker.com/search/searchresults.aspx?terms=impossible+pies

    You will find a lot of crustless pie recipes for just about everything you can think of.

  4. Muriel says

    In my family, we call this “Blender Pie” (’cause we always whipped it up in the blender), but it doesn’t call for Bisquick. Essentially it is custard with a bit of added flour. I’ve long ago lost the paper recipe, but here’s what I remember.

    4 eggs
    2 cups milk
    1/3-2/3 cups sugar (depends on how sweet you like it)
    1 tsp vanilla
    1/4 tsp salt
    2/3 cups flour
    1/2 stick butter, melted.
    dash of nutmeg, cinnamon, or other favorite spice

    Mix all ingredients in blender, and blend until smooth. Pour into a lightly greased pie plate, and bake at 350 for about an hour, or until a toothpick stuck in the center comes out clean. TIP: place the empty pie plate on the oven rack, and then pour in the mixture. Fewer spills that way. :-)

    Once the pie is baked, you have a custardy top, with a thicker bottom “crust”. Wonderfully tasty!

    You can sprinkle a little coconut on top, for a lovely golden “crust”. We’ve also flavored this pie with Irish Cream, Kahlua, or crushed up candy canes.

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