Introduction
Imagine a savory delight that defies expectation with its simplicity and deliciousness. Enter the Best Savory Impossible Pie Recipe, a dish that will elevate your culinary prowess and tantalize your taste buds. This recipe is not just a meal; it’s an experience—a journey through flavors and textures that will leave you craving more. Let’s delve into what makes this recipe so special and why it deserves a spot in your cooking repertoire.
Why You’ll Love This Recipe
What sets this recipe apart is its versatility and ease of preparation. Whether you’re a seasoned chef or a novice in the kitchen, this savory pie is sure to impress. The best part? It’s quick to make, making it ideal for busy weeknights or lazy weekends.
Additionally, this pie is a great way to sneak in some veggies or experiment with different flavor combinations. It’s a perfect canvas for culinary creativity, allowing you to customize it to suit your preferences and dietary needs.
Once you try this recipe, you’ll understand why it has become a beloved classic in many households around the world.
Let’s explore the key ingredients that make this savory impossible pie a culinary masterpiece.
Ingredients
Base Custard
- 1½ cups milk
- ¾ cup baking mix (Bisquick)
- 3 large eggs
- ½ tsp salt
- ¼ tsp pepper
Bacon Cheeseburger Filling
- 1 lb ground beef, cooked, drained
- 6 slices bacon, cooked, crumbled
- 1 cup shredded cheddar cheese
- ½ cup diced onion
- ¼ cup dill pickles, chopped
Step-by-Step Instructions
Step 1: Prep Fillings
Cook ground beef until browned, drain. Cook bacon, crumble. Shred cheese.
Step 2: Layer Pie Plate
Grease 9-inch deep pie plate. Layer beef, bacon, onion, pickles, cheese evenly.
Step 3: Make Custard
Blend milk, baking mix, eggs, salt, pepper 2 minutes until frothy smooth.
Step 4: Pour Magic
Pour custard slowly over fillings—it sinks through, redistributes during baking.
Step 5: Bake Golden
400°F 30-35 minutes until puffed, golden, knife clean in center. Crust forms bottom/top.
Step 6: Cool & Slice
Rest 10 minutes. Crust firms, slices cleanly.
Expert Tips for Success
Deep pie plate prevents overflow
Hot fillings = better flavor meld
Bisquick exact—substitutes fail
Don’t peek first 25 minutes
Glass shows crust formation
Variations and Substitutions
Taco: Ground beef + taco seasoning + cheddar + salsa
Ham & Swiss: Diced ham + Swiss + onion
Spinach Feta: Spinach + feta + garlic + dill
Sausage Pepper: Italian sausage + peppers + mozzarella
GF: Gluten-free baking mix
Serving Suggestions
Any meal upgrade:
Fresh salad
Fruit
Iced tea
FAQs
Q: No crust forms?
A: Wrong baking mix ratio.
Q: Soggy middle?
A: Underbaked or shallow pan.
Q: Overflow?
A: Deep dish next time.
Q: Make ahead?
A: Assemble, refrigerate overnight.
Q: Freezer?
A: Baked slices, 2 months.
Final Thoughts
Best Savoury Impossible Pie proves kitchen miracles exist—dump, blend, bake alchemy creates perfect crust-custard-filling trifecta from 10 minutes work everyone demands seconds immediately.
Call to Action
Pie magic unlocked! Bacon cheeseburger classic or taco night remix?
Best Savoury Impossible Pie Recipe
A savory delight that defies expectation with its simplicity and deliciousness. This savory pie is quick to make, versatile, and allows for culinary creativity. A beloved classic in many households around the world.
Ingredients
- 3 eggs
- 1 1/2 cups milk
- 3/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup butter, melted
- 1 cup cooked meat (such as ham or bacon), diced
- 1 cup grated cheese
- Optional: mushrooms, spinach, bell peppers
Directions
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Preheat your oven to 350°F (175°C) and grease a pie dish.
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In a mixing bowl, whisk together the eggs, milk, flour, baking powder, and salt until smooth.
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Melt the butter and add it to the egg mixture, stirring well.
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Stir in the cooked meat and grated cheese. Add any optional ingredients if desired.
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Pour the mixture into the prepared pie dish and bake for 40-45 minutes or until golden brown and set.
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Let the pie cool slightly before slicing and serving.
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For a golden, fluffy pie, make sure not to overmix the batter. A few lumps are perfectly fine and will contribute to a lighter texture.
