Impossible Cranberry-Orange Pie
Impossible Cranberry-Orange Pie recipe
Yield
12 servingsPrep
5 minCook
40 minReady
6 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | ounces |
fruit relish
cranberry-orange, thawed |
* |
| ¾ | cup |
milk
|
|
| ⅓ | cup |
margarine
or butter, melted |
|
| 1 | teaspoon |
vanilla extract
|
|
| 4 | large |
eggs
|
|
| 1 ½ | cups |
sugar
|
|
| ¾ | cup |
biscuit baking mix (bisquick)
|
*
|
|
whipped cream
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 289 | ml/g |
fruit relish
cranberry-orange, thawed |
* |
| 177 | ml |
milk
|
|
| 79 | ml |
margarine
or butter, melted |
|
| 5 | ml |
vanilla extract
|
|
| 4 | large |
eggs
|
|
| 355 | ml |
sugar
|
|
| 177 | ml |
biscuit baking mix (bisquick)
|
*
|
| 1 | x |
whipped cream
|
*
|
Directions
Heat oven to 350℉ (180℃).
Grease pie plate, 10 x 1½ inches.
Sprinkle relish evenly in plate. Beat remaining ingredients except whipped cream until smooth, 30 seconds in blender on high or 1 minute with hand beater.
Pour into plate. Bake until knife inserted in center comes out clean, 35 to 40 minutes; cool. Refrigerate at least 6 hours but no longer than 24 hours. Garnish with Whipped Cream.
