“Impossible” Ham-and-Cheese Pie
Bisquick popularized these pies more than 25 years ago, using one easy batter to make both filling and crust. After tasting a few, we knew it was possible to improve the “impossible.”
Why This Recipe Works
Never heard of an impossible pie? The lure of this 1970s phenomenon is that you get a “crust” without rolling out pie dough. Traditionally, Bisquick batter was poured over vegetables, meat, and cheese and baked. To prevent our “crust” from sticking to the pan, we coat the buttered dish with Parmesan cheese, which makes for a crispy, well-browned (not to mention tasty) exterior. We replaced the Bisquick with a simple batter of flour, baking powder, eggs, and milk, which we pour over a no-cook mixture of Gruyère cheese, ham, and scallion.
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