Much of my early cooking came from my mom’s collection of cut-out back-of-the-box recipes. She would stuff dozens of cut-out recipes (from boxes, magazines, and even Cream of Wheat packets) into her 1933 Pillsbury “Balanced Recipes” cookbook, which had an art deco-style aluminum-hinged case.
The recipe book was from the 1930s, but my mom’s additions created a time capsule of ‘70s and ‘80s food manufacturers’ recipes meant to entice you to buy their products. Part of that time capsule came from the back of a Bisquick box and is one of the first recipes I ever made on my own: Impossible Bacon Pie.
Courtesy of Click Americana
Impossible Bacon Pie was one of several “Impossible” pies that Bisquick printed on its box. Other versions included Impossible Cherry Pie, Impossible Cheeseburger Pie, and Impossible Tuna-Dill Pie. Each had a combination of Bisquick, eggs, and milk—plus ingredients that vary with each recipe—poured into a pie plate. At some point, Bisquick also published a crustless Impossible Pumpkin Pie (which our readers praise highly) and an Impossibly Easy Chicken Pot Pie.
Growing up, my family adored the Impossible Bacon Pie. Not only was it delicious, but it was also the type of dish that worked well with our family’s schedule. When I was a teen in the ‘80s and beginning to cook, my older brother and father were both on shift work. I often stayed late at 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
The pie is simple to make. Sprinkle cooked and crumbled bacon, chopped onion, and shredded Swiss cheese on the bottom of a prepared pie plate. Then, pour in a mixture of milk, Bisquick, eggs, salt, and pepper before baking it in the oven.
The slightly updated recipe is on the Betty Crocker website, now called Impossibly Easy Bacon Pie. It is easy, and it’s also very customizable.
Betty Crocker
Impossible Bacon Pie for the Next Generation
Now, I have a cookbook like my mom’s—full of handwritten recipes, ripped-out 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 mix of Swiss and Cheddar). I bake it in a casserole dish to accommodate the additional ingredients.
And while I still make it with bacon frequently, 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 liked this pie. As they became young adults and I frequently traveled for work, it was one of the dishes I always baked before leaving. The next generation now knows how easy Impossible Bacon Pie is to make and how convenient it is to reheat and eat for breakfast, lunch, or dinner.
