What is chocolate impossible pie made of?

Chocolate impossible pie is made of unsweetened chocolate, butter, sugar, milk, eggs, and a baking mix like Bisquick. The ingredients are blended into a thin liquid and baked. During baking, the batter separates into a bottom crust and a top chocolate custard layer.

What if you don't have baking mix?

If you do not have a baking mix, you can make your own by combining one cup of all-purpose flour, one tablespoon of baking powder, and a pinch of salt. Sift this mixture together before adding it to the blender so the rising agent distributes evenly.

What is impossible brownie pie?

Impossible brownie pie is another name for chocolate impossible pie. It uses the same self-crusting technique but often includes chocolate chips or cocoa powder for a denser, brownie-like filling. The result is a fudgy dessert that forms its own crust without rolling pastry.

Can you make chocolate impossible pie without Bisquick?

Yes, you can make it without Bisquick. You can use any generic baking mix or create a homemade blend of flour, baking powder, and salt. What matters is having a leavening agent to help the bottom crust puff up and crisp properly during the baking process.

Why did my chocolate impossible pie not separate?

Your pie did not separate because the batter was too thick. If you add too much flour or use too little milk, the heavy batter cannot split into layers. Make sure your batter is thin, like heavy cream, before pouring it into the hot, buttery pie dish.

How should I serve and store this pie?

Serve this pie warm or at room temperature, ideally with a dollop of whipped cream. Store leftovers covered in the refrigerator for up to three days. Reheat slices in the microwave for ten seconds to restore the soft, fudgy texture of the chocolate layer.

Chocolate Impossible Pie: Magic Crustless Dessert

Name: The Magic of Chocolate Impossible Pie: A Crustless Wonder
Prep time: 40 min
Cook time: 35 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1/2 cup (1 stick) unsalted butter, melted; 2 oz unsweetened chocolate, melted; 4 large eggs, room temperature; 2 cups whole milk, room temperature; 1 cup granulated sugar; 1 tsp vanilla extract; 1 cup Bisquick or baking mix; 1 cup whipping cream; 1 tbsp powdered sugar; 1/2 tsp vanilla extract

Description

A rich chocolate bisquick pie that forms its own buttery bottom crust in the oven. This blender dessert separates into a dense, fudgy chocolate custard over a tender, crisp base without needing a rolled pie crust.

Ingredients

Scale

For the pie:

1/2 cup (1 stick) unsalted butter, melted

2 oz unsweetened chocolate, melted

4 large eggs, room temperature

2 cups whole milk, room temperature

1 cup granulated sugar

1 tsp vanilla extract

1 cup Bisquick or baking mix

For serving:

1 cup whipping cream

1 tbsp powdered sugar

1/2 tsp vanilla extract

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Instructions

1. Preheat the oven to 350°F and place a tablespoon of butter in a 10-inch glass pie dish, letting it melt in the warming oven.

2. In a small saucepan over low heat, melt the remaining butter with the unsweetened chocolate, stirring until completely smooth and glossy. Remove from heat to cool slightly.

3. In a blender, combine the eggs, milk, sugar, and vanilla extract. Blend on low for 10 seconds until pale and combined.

4. Pour the slightly cooled chocolate butter mixture into the blender and blend until the liquid is dark and uniform.

5. Add the baking mix to the blender and pulse just until the mix disappears. The batter will look very thin and watery.

6. Carefully pour the thin batter into the hot, buttery pie dish. You should hear a sizzle as the liquid hits the melted butter.

7. Bake for 35 minutes until the edges are puffed and golden brown and the center is set with a slight jiggle.

8. Let the pie cool at room temperature for 30 minutes so the layers finish setting and the crust firms up.

9. Whip the cream with powdered sugar and vanilla until soft peaks form, then dollop over slices of the warm pie.

Notes

Store in the refrigerator for up to 3 days. Reheat in the microwave for 10 seconds to soften the fudgy center.

You can substitute semi-sweet chocolate if you prefer a sweeter, less intense chocolate flavor, but reduce the sugar by 2 tablespoons.

If you do not have Bisquick, make a homemade mix by combining 1 cup all-purpose flour, 1 tbsp baking powder, and 1/4 tsp salt.

Prep Time: 10 min
Rest Time: 30 min
Cook Time: 35 min
Category: Dessert
Method: Baking, Blender
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320 kcal
Sugar: 28 g
Sodium: 320 mg
Fat: 22 g
Saturated Fat: 13 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 85 mg