Impossible Seafood Pie ingredients
Makes 6 to 8 servingsFilling
1 (6-oz) pkg frozen crabmeat or shrimp, thawed and drained
1 cup shredded process sharp American cheese
1 (3-oz) pkg cream cheese, cut into about 1/4-inch cubes
1/4 cup sliced green onions
1 (2-oz) jar chopped pimiento, drained, if desired
2 cups milk
1 cup Original Bisquick® Baking Mix
3/4 tsp salt
Dash of nutmeg
Additional green onions to make 6 to 8 brushes
Use 1 (6-oz) can crabmeat, drained and cartilage removed, or 1 (4.5-oz) can shrimp, well rinsed and drained, instead of the frozen crabmeat or shrimp.
Use 1 (6.5-oz) can tuna, drained, to replace the crabmeat or shrimp.
Notes: For high altitude (3500- to 6500-feet), "Betty Crocker" says to bake for 45 to 50 minutes. View the newer Bisquick recipe.
DirectionsPreheat oven to 400ºF. Grease pie plate, 10- x 1.5-inches.
Prepare filling and bake
Mix crabmeat, cheeses, onions and pimiento in plate.
Beat remaining ingredients until smooth, 15 seconds in blender on High speed or 1 minute with hand beater. Pour into plate. Bake until knife inserted between center and edge comes out clean, thirty five to forty (35 to 40) minutes.
Meanwhile, and if garnishes are desired, cut green onion brushes and drop in cold water.
Cool pie 5 minutes before slicing and serving. As pictured and if desired, garnish each wedge with a green onion brush.
This is one of 12 recipes in a 1982 booklet advertising the Bisquick® Recipe Club and The Bisquick® "No Time To Cook" Recipe Book featuring Impossible Pies. A similar, newer version of the cookbook is available at Amazon.
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Page Last Updated 31 May 2015