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Monday, August 1, 2011

Impossible Zucchini Pie and Dessert

Hey everyone-remember the Bisquick Impossible Pies? Well, they sure are easy and quite tasty, so I thought I'd make one while the zucchini and tomatoes are plentiful.

This is a half batch using my 5" baking dish.

Impossibly Easy Zucchini Pie
1 C zucchini, chopped (I grated it)
1 C tomatoes, chopped (I seeded mine)
1/2 C onions, chopped
1/3 C Parmesan cheese, grated
2/3 C Bisquick**
3/4 C milk
2 eggs
1/2 tsp salt
1/4 tsp pepper
  1. Heat oven to 400 degrees and grease a pie dish.
  2. Sprinkle first four ingredients into dish.
  3. Mix the rest in a bowl and pour evenly into pie dish.
  4. Bake 35 minutes or until a knife inserted into center comes out clean.
  5. Let rest for 10 minutes, cut and serve.
Notes:
  • I chose to sprinkle the salt over my shredded zucchini, and let it sit while I cut up the rest of the veggies. I then gave the zucchini a squeeze with my hands before adding to the pie dish. This got rid of the excess liquid. Since you do squeeze out some of the salt too, add a little more.
  • I layered the veggies starting with tomatoes. I don't recommend that, I'd mix them all up next time.
  • It took about 27-30 minutes in my counter top convection oven.
  • **Bisquick substitute: 1 C flour, 1 1/2 tsp baking powder, 1/4 tsp salt, 1 Tblsp shortening. Mix well with a fork.
If you like Coconut Custard Pie, This Bisquick Impossible Pie recipe is my favorite! I used a 4.5" pie dish and made one forth of the recipe.

Impossible Coconut Custard Pie
3/4 C sugar - I used 2 Tblsp
2 C milk - 1/2 C
4 eggs - 1 egg
1 tsp vanilla - 1/4 tsp
1/2 C Bisquick - 1/8 C
1 1/3 C coconut - 1/4 C + a Tblsp
  1. Put everything except coconut in blender, mix slow for 3 minutes. (Since I made a small amount I used my 3 cup food chopper.)
  2. Pour into greased pie plate. 
  3. Sprinkle coconut over top (I push it down into the custard). 
  4. Bake at 350 degrees, 45 minutes (about 38 minutes in my little oven). Cool and enjoy.
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