Impossible Buttermilk Pie

The trick to an impossible pie is the Bisquick: the baking mix sinks as the batter bakes, settling into a thin, cake-like crust on the bottom while the buttermilk custard rises to form the creamy top layer. One batter, one pan, and you skip the whole rolled-crust business entirely.

The buttermilk is what lifts this above a standard custard pie. It adds a tangy, almost yogurt-like edge that cuts the 1 ½ cups of sugar so the pie tastes bright instead of cloying. Blender or hand mixer both work, 30 seconds on high is enough to dissolve everything smooth. Bake just until a knife comes out clean from the center, the custard should still have a slight jiggle, it firms as it cools.

Kitchen Tips

• Grease the pie plate well, impossible pies love to stick at the edges.
• Don’t overbeat, too much air and the top souffles up and cracks when it falls.
• Let the pie cool fully before slicing for clean wedges, it slices even better chilled.
• Serve with fresh berries or a spoon of whipped cream for contrast against the sweet custard.

Variations

• Add the zest of one lemon for a buttermilk-chess pie lean.
• Swap vanilla for almond extract and top with sliced almonds before baking.
• Stir in ½ cup shredded coconut for an impossible coconut variation.