Impossible Ham Salad Pie

The “impossible” in this pie is the self-forming crust. You dump everything into a pie plate, pour a Bisquick batter over the top, and the baking mix sinks to the bottom during baking and creates its own crust. No rolling, no crimping, no fuss.

Inside, chopped ham and shredded cheddar melt into a creamy custard base made with eggs, milk, mayonnaise, and a kick of prepared mustard. Frozen green peas add pops of color and sweetness throughout.

The blender does all the mixing work in about 15 seconds. Just make sure the batter is smooth before pouring it over the filling. A hand beater works too if you give it a full minute.

Test for doneness by inserting a knife halfway between the center and edge. It should come out clean. That 5-minute rest before cutting lets the custard firm up so your slices hold together.

Pro Tips

• Rinse the frozen peas under cold water just to separate them. You don’t need to cook them first; the oven handles it.
• Chop the ham fine. Larger chunks shift during baking and create uneven pockets.
• Don’t open the oven early. The custard needs steady heat to set. Opening the door can cause the center to sink.

Variations

• Broccoli cheddar version: Swap the peas and ham for chopped broccoli florets and diced cooked bacon.
• Swiss and mushroom: Use Swiss cheese and sauteed mushrooms instead of cheddar and peas for an earthy twist.
• Spicy kick: Add a few dashes of hot sauce to the batter and use pepper jack cheese instead of cheddar.