Impossible Tuna Pie with Cream Cheese & Pimento
Submitted by dlwyre
Impossible tuna pie with cream cheese, sharp cheddar, and sweet pimento. The Bisquick batter settles during baking to form its own tender crust.
YIELD
8 servingsPREP
10 minCOOK
35 minREADY
50 minThis retro favorite layers flaked tuna with two kinds of cheese (sharp cheddar and cream cheese) plus sweet bits of pimento for pops of color and gentle sweetness.
The magic happens when you pour Bisquick batter over everything and slide it into the oven.
As it bakes, the batter sinks to the bottom and forms a tender, quiche-like crust while the top turns golden brown.
A whisper of nutmeg in the filling adds unexpected warmth that makes people ask “what’s that flavor?" in the best way possible.
Kitchen Tips
- Use very sharp or extra-sharp cheddar for maximum flavor impact
- Let the cream cheese soften at room temp so it mixes smoothly without lumps
- Cool the full 5 minutes before slicing so the center sets properly and slices cleanly
Ingredients
Directions
Heat oven to 400℉ (200℃).
Grease 10 inch pie plate.
Mix tuna, cheeses, onions and pimiento in plate.
Beat remaining ingredients for 15 seconds in blender on high, or 1 minute with hand beater.
Pour into plate.
Bake until knife inserted between center and edge comes out clean, 35 to 40 minutes.
Cool 5 minutes.
Serve with sliced tomatoes.
VARIATIONS: Seafood pie:
Substitute 6 ounces frozen crabmeat or shrimp, thawed, drained, for the tuna.
HIGH ALTITUDE: Bake 45 to 50 minutes.
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