If you're not familiar with the concept of the “Impossible Pie”, you’re in for a real treat. These quick and easy entrees and desserts are shaped like a pie, but without all the fuss involved with making a traditional pie crust with a filling.
Impossible pies were first invented during the 1970s by home economists at the General Mills Corporation. They used Bisquick® baking mix, milk and eggs to create a batter that was poured over sweet or savory ingredients in a pie plate. The pie formed its own “crust” while baking and the finished product was then cut into pie-shaped wedges.
American cooks have since created hundreds of variations of the original impossible pie recipes. I’ve included 40 of my favorites in this book, like Philly Cheese Steak Pie, Turkey Club Pie, Tuna Casserole Pie and Scalloped Potato & Ham Pie.
Each pie makes six regular or four large servings. You can store the leftovers in the refrigerator for several days or in the freezer for up to 3 months; then reheat in a microwave oven for a quick lunch or dinner meal.
These tasty meat pies are great for packing in your lunch box and reheating in the microwave at work.
Each of the main dish pie recipes makes a hearty, budget-conscious meal your family will love. I’ve also included ten dessert pie recipes that are not only quick and easy, but scrumptious! Try some of the recipes listed in the links at right.
A popular invention from the 1970’s, these main dish pies are made using baking mix in a batter that is poured over cooked meat, cheese and vegetables in a pie plate. The pie forms its own crust as it bakes. This fun cookbook includes 30 Impossible Main Dish Pies, like Impossible Sausage & Pepperoni Pizza Pie, Impossible Chicken Pot Pie and Impossible Tuna Casserole Pie, plus 10 Impossible Dessert Pies, like Impossible Chocolate Cream Pie, Impossible Pecan Pie and Impossible Cheesecake Pie. 
