Much of my early cooking came from my mother’s collection. Recipes on the back of the box. She will fill dozens. Cutout recipes (from boxes, magazines, and even cream-of-wheat packets) in her 1933 Pillsbury “Balanced Recipes” cookbook, which had an Art Deco-style aluminum-handled case.
The recipe book was from the 1930s, but my mother’s additions created a time capsule of food manufacturers’ recipes from the 70s and 80s meant to entice you to buy their products. Part of that time capsule came from the back of a Bisqueak box and is one of the first recipes I made myself: Impossible Bacon Pie.
The Impossible Bacon Pie was one of several “Impossible” pies that Bisquick printed on its box. Other versions include Impossible Cherry Pie, Impossible Cheeseburger Pie, and Impossible Tuna Dil Pie. Each consisted of a combination of Bisquick, eggs, and milk — plus ingredients that varied with each recipe — poured into a pie plate. At some point, Bisquick also published a crustless one. Impossible Pumpkin Pie (Which is highly appreciated by our readers) and one Impossibly Easy Chicken Pot Pie.
Growing up, my family loved Impossible Bacon Pie. Not only was it delicious, but it was the type of dish that worked well with our family’s schedule. When I was a teenager in the 80s and started cooking, both my elder brother and father were on shift work. I was often late to school for music and theater rehearsals. Anything we could reheat in our newfangled microwave oven worked well, and Impossible Bacon Pie checked that box.
How to Make Impossible Bacon Pie
Pies are easy to make. Sprinkle the cooked and crumbled bacon, diced onion, and shredded Swiss cheese over the bottom of the prepared pie plate. Next, add the milk, bisque, egg, salt, and pepper mixture before baking in the oven.
A slightly updated recipe is on the Betty Crocker website, now called Impossibly Easy Bacon Pie. It is easy and customizable.
Impossible bacon pie for the next generation
Now, I have a cookbook like my mom’s that is filled with handwritten recipes, magazine recipes, and printed internet recipes. My version of Impossible Bacon Pie is titled “Spinach and Bacon Pie.” Somewhere along the line, I started adding 5 ounces of chopped spinach and an extra cup of cheese (a blend of Swiss and cheddar). I make this in a casserole dish to accommodate the extra ingredients.
And while I still make it frequently with bacon, I also substitute. Leftover ham for the bacon. Sometimes, I’ll add fresh Chives or Green onion instead of white onion.
My kids have always loved this pie. Since they were young and I traveled often for work, this was one of the dishes I always cooked before I left. The next generation now knows how easy it is to make the impossible bacon pie and how easy it is to reheat and eat it for breakfast, lunch or dinner.