Maple Impossible Pie
Maple Impossible Pie is an easy, old-fashioned dessert made with real maple syrup that magically forms its own crust as it bakes. Sweet, custardy, and perfectly cozy!
Servings 8
Calories 366kcal
Ingredients
- 1 cup maple syrup
- ½ cup packed brown sugar
- ½ cup Bisquick baking mix
- ¼ tsp salt
- 4 large eggs
- 2 cups whole milk
- ½ cup melted butter cooled slightly
- 2 tsp vanilla extract
Instructions
- Preheat oven to 350°F. Grease a 9-inch pie plate.
- In a large mixing bowl, whisk together maple syrup, brown sugar, Bisquick, and salt.
- Add eggs, milk, and vanilla. Whisk until smooth (the batter will be thin). Slowly add the melted butter while whisking constantly.
- Pour into the prepared pie plate.
- Bake for 55 minutes, or until the center is just set but still has a slight jiggle.
- Cool completely before slicing. Serve at room temperature or chilled. A dollop of whipped cream or a drizzle of maple syrup makes it extra special.
Notes
- The batter will be thin — that’s normal for Impossible Pies. It thickens and separates into layers as it bakes.
- If the mixture looks slightly curdled before baking, it’s just the maple syrup reacting with the butter and milk. Give it a quick whisk and it’ll bake up smooth.
- For best results, add the melted butter slowly while whisking to help everything blend evenly.
- Let the pie cool completely before slicing so the layers can fully set.
- Store leftovers covered in the fridge for up to 4 days or freeze for up to 2 months.
- Serve chilled or at room temperature with whipped cream or a drizzle of warm maple syrup.
Nutrition
Calories: 366kcal | Carbohydrates: 48g | Protein: 6g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 120mg | Sodium: 322mg | Potassium: 248mg | Fiber: 0.2g | Sugar: 41g | Vitamin A: 572IU | Vitamin C: 0.02mg | Calcium: 160mg | Iron: 1mg
