Impossible Caramel-Custard Pie

This “impossible” pie earns its name because it creates its own crust while it bakes. Everything goes into a blender, gets poured into a greased pie plate, and 40 minutes later you have a silky caramel custard with a thin, tender crust on the bottom and optional toasted coconut on top.

The Bisquick is the magic ingredient. During baking, the heavier biscuit mix settles to the bottom and forms a thin crust layer, while the egg-and-milk custard rises above it and sets into a smooth, jiggly filling. Brown sugar gives the custard a deep caramel flavor that white sugar can’t touch.

Blending for just 15 seconds is important. You want the ingredients combined and smooth, but overblending incorporates too much air and creates bubbles on the surface. A quick pulse keeps the custard dense and silky.

Pro Tips

• Grease the pie plate well. The self-forming crust sticks without it.
• Test with a knife in the center. It should come out clean, but the custard will still jiggle slightly. It firms up as it cools.
• Cool completely before slicing. Warm custard pie runs all over the plate.
• Sprinkle the coconut on top before baking so it toasts golden in the oven.

Variations

• Add a teaspoon of rum extract for a caramel-rum custard flavor.
• Swap brown sugar for maple syrup for a maple custard version (reduce milk slightly to compensate).
• Top with whipped cream and a sprinkle of cinnamon for a more finished presentation.