Impossible Lemon Pie

 

The temperature hovered at the freezing mark this morning. The boardwalk by the lake was slippery and we had to be very careful. I hope the city workers will start spreading sand soon because I even saw one poor woman fall.

I had a lemon that I needed to use or lose so I decided to try making an Impossible Lemon pie. I followed the recipe ( for a change) except I used fresh lemon juice and also grated the rind.  I don't think the lemon flavour would be strong enough without it. Also...if you decide to make it be sure to use a deep dish pie plate ( I used a 9" regular and had to put some of the filling in a ramekin). 
  We already made inroads into ours so the pictures here are from the internet.

Ingredients

• 2 cups milk
• ¾ cup sugar
• ½ cup Bisquick baking mix
• 4 eggs
• ¼ cup butter melted and cooled
• 1½ teaspoons vanilla extract
• ¼ cup lemon juice bottled is fine

Instructions

• Spray a 9-inch pie plate generously with cooking spray.
• Place all ingredients in a blender.
  2 cups milk, ¾ cup sugar, ½ cup Bisquick baking mix, 4 eggs, ¼ cup butter, 1½ teaspoons vanilla extract, ¼ cup lemon juice
• Mix on low speed for 3 minutes then pour the pie filling into the greased pie plate. Let it rest for 5 minutes before placing it in the oven.
• Bake at 350 for 40 minutes and allow the pie to cool before cutting. Refrigerate leftovers. May be served straight from the fridge if you prefer it chilled.   Thanks for coming by,  GM