Impossible Southwestern Pie

The original Impossible Pie concept from the 1970s relies on the baking mix sinking during the bake to form a crust at the bottom while the egg-and-milk batter sets above. This Southwestern spin layers black beans, corn, scallions, and shredded cheddar into the pie plate first, then pours the Bisquick batter spiked with chunky salsa over the top.

During baking, the batter sinks past the heavier vegetables, settles at the bottom, and bakes into a crust-like layer. Meanwhile the eggs set the salsa-flecked custard between and over the beans and corn. Cut and serve it warm, no pastry rolling required.

The salsa does double duty as both flavor and moisture, which is why a thick-and-chunky variety works better than thin runny salsa. Serve with extra salsa on the side, sour cream, and a scatter of fresh cilantro for a quick Tex-Mex weeknight pie that doubles as a vegetarian main.

Kitchen Tips

• Drain and rinse the black beans well. Excess liquid will throw off the batter ratio.
• Use a glass pie plate as written. Glass conducts heat more evenly for the self-forming crust to develop.
• Don’t stir after pouring the batter. The layered effect depends on the wet mixture settling on its own.
• A clean knife in the center confirms the eggs are fully set. Underbaked centers will fall when cut.

Variations

• Swap black beans for pinto beans or kidney beans for a different texture and flavor.
• Add 1 cup of cooked crumbled chorizo or ground beef for a meatier version.
• Top with sliced jalapeños before baking for built-in heat.