When I went to bed there was almost half left. When I went to serve some after lunch, there was only 1/4 left. Which is now gone.

Edit to correct typo.

Decided to make this today. Forgot to make sure I had all the ingredients and had no white sugar, so I used brown. Also, it asks for 10 pie plate and mine is only 9 1/2.

So....I made it but didn't pour it all into the pie plate. I also made 6 muffin size.

It rose and fell, the way brown sugar cookies do. But, gave the muffin size to the kids and they all want more. That's a good sign.

Ah, forgot about the potato.

It was even better today, chilled.  This is a very, very unfortunate discovery.   

Bisquick gluten-free mix contains potato.       The wheat/potato/sorghum allergy combination is frustrating. 

Quote from: GoingNuts on November 03, 2018, 07:23:50 AM
I saw that Bisquick makes a gluten free baking mix, and Impossible pie was originally a Bisquick recipe, I believe.

My mom used to make a caramel desert with Bisquik. She made dough balls and put them in a square pan, then covered it with a brown sugar mixture. After baking, the liquid was thicker and on the bottom, and the dough rose to the top with a crispy top.

If anyone has that recipe I would love to have it.

I saw that Bisquick makes a gluten free baking mix, and Impossible pie was originally a Bisquick recipe, I believe. 

I remember that recipe! I never tried it, but it was on boxes of Ritz crackers for decades.

We have made impossible pie many times and enjoyed it.  Thanks for the GF recipe!  I'll have to give it a try with Enjoy Life flour (since I have yet to find an adequate substitute.)

Another science experiment pie recipe you may enjoy: mock apple pie -- even Janelle might be able to enjoy this one (assuming you're not allergic to the other ingredients.) 

https://www.exploratorium.edu/cooking/seasoning/kitchen/recipe-mockapple.html

 

I couldn't even wait for it to cool.  I cut the sugar to 3/4 cup, and used 2% milk.  It tastes similar to a coconut flan.  Seriously yummy.  DH gives it 2 thumbs up.

A gluten-free modified version of thatbis going down in my house right now:

https://www.epicurious.com/recipes/member/views/gluten-free-crustless-coconut-pie-52775491/amp

This seemed like a good intro for me into gluten free baking, since it's not dependent on the crumb.

I would think butter would work, and be better!

Quote from: Stinky10 on October 29, 2018, 08:40:50 PM
I'm gong to make it - can I sub butter?

I have not made it yet. Someone had commented they did.

I'm gong to make it - can I sub butter?

My mom use to make this pie when I was a kid.  There is a custard version too.