Impossible Chocolate Pie

The famous “impossible” pie that makes its own crust while it bakes. Eggs, milk, butter, melted chocolate, brown sugar, vanilla, and biscuit mix all get blended for one minute, poured into a pie plate, and baked. As it cooks, the biscuit mix settles and forms a thin, cakey layer on the bottom and edges while the center sets into a rich chocolate custard.

Two minutes of active prep. That’s it. The blender does all the mixing, and the oven does the rest. The brown sugar gives this a deeper, more toffee-like sweetness than white sugar, and the melted chocolate creates a custard filling that’s dense and fudgy.

Top with whipped cream after cooling completely. The contrast of cold, fluffy cream against the rich, dense chocolate filling is what makes this work.

Pro Tips

• Blend for a full minute so the biscuit mix is completely incorporated. Under-blending leaves floury pockets.
• Grease the pie plate well. The self-forming crust can stick.
• Test with a knife inserted in the center at 30 minutes. It should come out clean or with just a few moist crumbs.
• Cool completely before topping with whipped cream. Warm pie melts the cream on contact.

Variations

• Use Bisquick or any biscuit baking mix for the self-crusting effect.
• Add a tablespoon of instant coffee to the blender for a mocha impossible pie.
• Top with chocolate shavings alongside the whipped cream for a more dressed-up presentation.