Impossible Pecan Pie from The Post-Tribune 1982

[K8memphis]

Impossible Pecan Pie from The Post-Tribune 1982

Mom gave me this article written by Janet Burton located on page one of section C, from The Post-Tribune, a Northwest Indiana newspaper, dated August 25, 1982. In the article Janet states that it's been almost 20 years since the recipe for Impossible Coconut Pie surfaced. Although placed on the bottom of the pan, the pecans will rise to the top hence the name Impossible Pie.

"Ideas come and go and after waning for a few years impossible pies are back, adaptable to every course from entrees to dessert. The secret of the pie is the use of prepared biscuit mix which is added to the pie ingredients and forms it's own crust. It's as easy as 1, 2, 3."

1 1/2 cups chopped pecans

Place in greased 9 inch pie pan.

Beat remainin ingredients until smooth

15 seconds in a blender or

1 minute with hand blender

3/4 cup packed brown sugar

3/4 cup milk

3/4 cup dark or light corn syrup

1/2 cup prepared baking mix* or Bisquik

1/4 cup soft butter

4 eggs

1 1/2 teaspoon vanilla

Pour onto pecan sprinkled pie plate.

Bake until knife in center comes out clean,

50 to 55 minutes. Cool 5 minutes.

Master Mix*

9 cups sifted flour

1/3 cup double acting baking powder

1 tablespoon salt

1/4 cup sugar

1 teaspoon cream of tartar

2 cups shortening (that does not require refrigeration)

Stir all the powders together, sift three times into a large mixing bowl. Cut in shortening until it resembles cornmeal. Store in covered container at room temperature. To measure master mix for use in recipes, pile lightly into a cup and level off with a spatula. Makes 13 cups.

Keywords: Easy, Dessert, Pie

( RG1926 )