Impossible Banana Cream

Everything goes in the blender: milk, margarine, vanilla, eggs, sugar, and Bisquick. Thirty seconds of blending, pour into a greased pie plate, and bake. The baking mix settles and forms its own crust on the bottom while the custard sets on top. That’s the “impossible” part, and it actually works.

Sliced bananas go on after baking, not before. Bananas baked into the custard would turn brown and mushy. Layering them fresh on top of the warm pie keeps them bright yellow and slightly firm under the whipped cream blanket.

The sweetened whipped cream gets spread over the bananas right before serving, sealing them under a cold, fluffy layer. Beat the chilled heavy cream with confectioners’ sugar until stiff peaks form so it holds its shape and doesn’t weep.

Kitchen Tips

• Slice the bananas just before topping the pie. Cut bananas oxidize fast and turn brown within minutes.
• Make sure the margarine is fully melted before blending. Solid chunks leave greasy pockets in the baked pie.
• Don’t overbake. The center should be set but still slightly soft. It firms up more as it cools.
• Serve the same day you assemble. The bananas soften and darken overnight, even under whipped cream.

Variations

• Chocolate banana cream: Add cocoa powder to the blender mixture for a chocolate custard base.
• Coconut cream: Replace milk with coconut milk and sprinkle toasted coconut over the whipped cream.