 |  |  |
 unsweetened vanilla almond milk |  lemon essence ~ dried lemon peel |  everything in the blender |  before baking |
The ingredients for this fast & easy sunshine pie can be kept in your pantry and refrigerator for "spur of the moment" baking. It takes about 50 minutes (start to finish) for a wonderful sweet & tart pie ~ that's even better with dollops of Cool Whip on top!
IMPOSSIBLE LEMON PIE
2 cups milk, any kind (I like unsweetened vanilla almond, cashew or oat milk)
3/4 cup sugar....................................4 eggs
1/2 cup Bisquick baking mix............1-1/2 tsp vanilla extract
1/4 cup butter, melted and cooled to room temperature
1/4 cup lemon juice (jar is fine)
Optional: fresh or dried lemon zest (about 1 tsp.)
Optional COOL WHIP to put on top
***
Preheat the oven to 350. Spray an 8" or 9” deep dish pie pan or square with non-stick baking spray (containing flour) and set aside. (I used a non-stick 10" square pan because it fits into my Tupperware container to store on the counter or in the refrigerator but I would use a smaller pan next time b/c I want it thicker. Put the pan on a rimmed baking sheet when you put it in the oven, in case it overflows during baking.)
Combine the milk, sugar, baking mix, butter, eggs, vanilla, and lemon juice (and lemon zest, if using) in a blender. Cover and process on high speed for 15 seconds until smooth.
Pour the lemon filling into prepared pie plate. Bake at 350 for 40-50 minutes or until set in the middle and a knife inserted in the center comes out clean.
Remove from the oven and let cool for 15 minutes before slicing. Store leftovers in the refrigerator. Can be served warm or chilled. Dollops of Cool Whip on top are perfect
IMPOSSIBLE LEMON PIE
2 cups milk, any kind (I like unsweetened vanilla almond, cashew or oat milk)
3/4 cup sugar....................................4 eggs
1/2 cup Bisquick baking mix............1-1/2 tsp vanilla extract
1/4 cup butter, melted and cooled to room temperature
1/4 cup lemon juice (jar is fine)
Optional: fresh or dried lemon zest (about 1 tsp.)
Optional COOL WHIP to put on top
***
Preheat the oven to 350. Spray an 8" or 9” deep dish pie pan or square with non-stick baking spray (containing flour) and set aside. (I used a non-stick 10" square pan because it fits into my Tupperware container to store on the counter or in the refrigerator but I would use a smaller pan next time b/c I want it thicker. Put the pan on a rimmed baking sheet when you put it in the oven, in case it overflows during baking.)
Combine the milk, sugar, baking mix, butter, eggs, vanilla, and lemon juice (and lemon zest, if using) in a blender. Cover and process on high speed for 15 seconds until smooth.
Pour the lemon filling into prepared pie plate. Bake at 350 for 40-50 minutes or until set in the middle and a knife inserted in the center comes out clean.
Remove from the oven and let cool for 15 minutes before slicing. Store leftovers in the refrigerator. Can be served warm or chilled. Dollops of Cool Whip on top are perfect
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