Impossible Pecan Pie – the easiest pie I’ve ever made! Only takes a minute to make. Simply dump everything in the blender and buzz. Pour the mixture into a pie plate with some pecans and bake. Easy Peasy! Bisquick, eggs, heavy cream, corn syrup, vanilla, brown sugar, butter, and pecans. Top the pie with whipped cream or vanilla ice cream. Great for parties, cookouts, potlucks, and holiday meals.
Preheat oven to 350ºF. Lightly spray a 9-inch deep-dish pie plate with cooking spray.
Sprinkle chopped pecans in the bottom of the pie plate.
Place remaining ingredients in a blender and pulse until smooth, about 15 to 30 seconds.
Pour batter over pecans in the pie plate.
Bake for 50 to 60 minutes, until the center of the pie is set.
Allow the pie to cool completely before serving. Store the cooled pie in the refrigerator.
Notes:
I used Karo light corn syrup. Feel free to use dark corn syrup if you prefer.
You can substitute milk for heavy cream.
For a gluten-free pie, use gluten-free Bisquick.
Can Impossible Pecan Pie be made in advance? Yes! You can bake the pie a day or two before serving. Store the pie covered in the refrigerator. Remove from the refrigerator at least 30 minutes before serving.