Impossible Buttermilk Pie

Impossible Buttermilk Pie is an easy old-fashioned dessert that comes together with simple ingredients and no pie crust. Everything gets mixed together in one bowl, then the pie magically forms its own layers as it bakes. The filling is creamy and custardy with a sweet, tangy flavor from the buttermilk and a hint of lemon. I love serving it chilled with a little powdered sugar on top.

Impossible Pie was a popular recipe in the 1970s, when Bisquick added recipes to its boxes. I’d heard about them for years, but once I finally made one, I understood the hype.

I started out making sweet versions like my Lemon Impossible Pie and Maple Impossible Pie, then moved on to savory recipes like Impossible Cheeseburger Pie and Impossible Taco Pie. Now I feel like I can’t stop making them. Why bother with a pie crust when you have a recipe like this?

Ingredients

The full printable recipe card with measurements and instructions is found at the bottom of the post.

• Eggs: Let them come to room temperature first, so they blend more smoothly into the batter.
• Buttermilk: Give the carton a really good shake before measuring, since it tends to separate.
• Granulated sugar: Helps sweeten the custard without overpowering the tangy buttermilk flavor.
• Brown sugar: Adds deeper flavor and a touch of warmth to the pie.
• Bisquick: This is what helps create the pie’s “impossible” layers while it bakes.
• Unsalted butter: Let it cool slightly after melting so it doesn’t scramble the eggs.
• Vanilla extract: Use pure vanilla if possible for the best flavor.
• Fresh lemon zest: Zest only the yellow part of the lemon since the white pith can taste bitter.
• Lemon juice: Fresh lemon juice gives the pie a brighter flavor than bottled.
• Fine sea salt: A small amount helps balance the sweetness.
• Powdered sugar: Dust over the top just before serving for the prettiest finish.

How to Make Impossible Buttermilk Pie

• Step One: Heat oven to 350°F. Grease a 9-inch pie plate.
• Step Two: Combine eggs, buttermilk, both sugars, baking mix, melted butter, vanilla, lemon zest/juice, and salt in a large bowl. Beat with a mixer until smooth, 20 to 30 seconds.
• Step Three: Pour into the prepared pie plate. Bake 40 to 45 minutes, until the top is golden and the center has just a slight jiggle (a knife near the center should come out mostly clean).

• Step Four: Cool on a rack 1 hour, then chill at least 1 to 2 hours for the cleanest slices. Sprinkle powdered sugar on top. Serve cool or at room temperature. Top with whipped cream and/or berries, if desired.

Variations and Substitutions

• Make it extra tangy: Reduce the total sugar slightly if you prefer a stronger buttermilk flavor.
• Swap the citrus: Try orange zest and juice instead of lemon for a softer citrus flavor.
• Add coconut: Stir in a little shredded coconut for a texture similar to old-fashioned impossible coconut pie.
• Top it with berries: Fresh strawberries, raspberries, or blueberries are delicious served on top.
• Use homemade Bisquick: If you don’t have Bisquick, whisk together ½ cup all-purpose flour, ¾ tsp baking powder, ⅛ tsp salt, and 1 ½ tsp cold butter or shortening until the mixture is crumbly. Use it in place of the Bisquick in the recipe.
• Try a buttermilk substitute: If you don’t have buttermilk, stir 1 tablespoon lemon juice or white vinegar into 1 ¾ cups milk and let it sit for 5 minutes before using. Real buttermilk will still give the pie the best flavor and texture.
• Add warm spices: A little nutmeg or cinnamon gives the pie a cozy flavor.
• Serve it differently: Top slices with whipped cream, vanilla ice cream, or even a spoonful of lemon curd.

Storage Instructions

• Refrigerate: Cover the pie tightly with plastic wrap or store slices in an airtight container in the fridge for up to 4 days.
• Freeze: Wrap the slices tightly in plastic wrap, then place them in a freezer-safe container or bag. Freeze for up to 2 months. Thaw overnight in the fridge before serving.
• Make Ahead: This pie is a great make-ahead dessert because it tastes even better after chilling. You can make it a day in advance and keep it covered in the refrigerator until ready to serve.

Recipe Tips and Tricks

• Don’t overbake it: The center should still have a slight jiggle when you take the pie out of the oven. It will continue setting as it cools.
• Chill before slicing: A few hours in the fridge helps the custard firm up and gives you cleaner slices.
• Bake on a sheet pan: Placing the pie plate on a baking sheet makes it easier to transfer in and out of the oven.
• Use a glass pie plate: It’s easier to see when the bottom is lightly golden and properly baked.
• Let it cool gradually: Cooling the pie at room temperature before refrigerating helps prevent excess condensation on top.
• Dust with powdered sugar right before serving:  This keeps it looking fresh and pretty instead of melting into the pie.
• Wipe the knife between slices: It makes a big difference for neat, bakery-style slices.
• Serve chilled or at room temperature: Both are delicious, so go with whichever texture you prefer.

Sweet Impossible Pies

• Impossible Pie
• Impossible Pumpkin Pie
• Impossible Eggnog Pie

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