This Impossible Pecan Pie is a sweet twist on this classic holiday dessert. A biscuit-based crust with a sweet pecan pie filling. You will never go wrong with this simple dessert for your Thanksgiving dessert table!
Why you'll love this recipe
✔️ Unlike the standard recipe, using biscuit eliminates the need for a pie shell!
✔️ Great to make ahead the day before to save room in the oven.
✔️ Sweet dessert that will be the star of your holiday dessert table.
For the exact measurements for this easy pecan pie, please refer to the printable recipe card at the bottom of this post.
- brown sugar
- Bisquick baking mix
- room temperature butter
- evaporated milk
- corn syrup - you can use light or dark corn syrup, the brand I used is Karo.
- teaspoons vanilla extract
- large eggs
This is an overview of the instructions. For the complete directions just scroll down to the bottom!
- Pre heat oven to 350. Butter 9-inch pie plate.
- Chop the nuts, place pecan mixture on the bottom of the pie dish in one even layer.
- Add ingredients to a blender, and pulse until smooth. Pour the egg/flour mixture into the pie pan.
- Place in preheated oven. Bake for 45 to 50 minutes or until golden brown.
- The pie is done when a knife inserted in center comes out clean. Let stand 30 minutes before slicing.
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- 9 inch pie plate
Yes this pie should be refrigerated. Cooked pies that are made with eggs like pecan pie needs to be stored in the fridge.
Pecan pie is done baking when the gooey filling is set and a knife inserted in the center comes out clean.
Yes, a pie will go bad, you can store a baked pie in the fridge for 4 to 5 days.
Things to know
- Use softened butter to grease your pie plate for this recipe. If you don't have butter, you can use vegetable shortening to prepare your pie plate.
- If you have whole pecans or pecan halves you will want to chop them. If you are using chopped pecans or pecan pieces there is no need to.
- You can make this recipe ahead of time and store it in the fridge overnight.
- There is no need to make your own crust for this recipe, the Bisquick will do the work for you.
- Top this pie with a dollop of whipped cream or a scoop of vanilla ice cream to make it extra special.
Pro Tip: Crack the eggs individually into a small bowl. That way if there's a shell in egg it's much easier to get out!
Variations for Impossible Pecan Pie
- Instead of pecans, you could use chopped walnuts.
- If you don't have Bisquick on hand, you can whip up your own homemade Bisquick.
- I used dark corn syrup in this recipe, but if you have light corn syrup that can be used as well.
- Finish with hot butterscotch and a scoop of vanilla ice cream, mmm!!!
Refrigerate - Cool to room temperature. Store leftover pie in the fridge for up to 5 days. Be sure to wrap it tightly with plastic wrap or foil.
Freezer - You can freeze Impossible Pecan Pie. Wrap it tightly with plastic wrap, and then aluminum foil. Thaw overnight in the fridge before serving.
Reheat - If you prefer your pecan pie warm, heat it up in the oven at 350 for about 10 minutes.
This Impossible Pecan Pie is a sweet twist on this classic holiday dessert. A biscuit-based topping.
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Impossible Pecan Pie
- 1 ½ cups chopped pecans
- ¾ cup packed brown sugar
- ½ cup Bisquick baking mix
- ¼ cup butter softened
- ¾ cup evaporated milk
- ¾ cup corn syrup you can use light corn syrup or dark corn syrup
- 1 ½ teaspoons vanilla extract
- 4 eggs
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- Pre heat oven to 350. Butter 9-inch pie plate.
- Chop the nuts, Sprinkle pecans in pie plate in one even layer.
- Add ingredients to a blender, pulse until smooth. Pour batter into pie plate.
- Place in preheated oven. Bake for 55 to 1 hour 5 minutes or until golden brown.
- The pie is done when a knife inserted in center comes out clean. Let stand 30 minutes before cutting.