Impossible Tuna Cheese Pie

If you grew up in the ‘80s or ‘90s, you probably remember “impossible” pies from the back of the Bisquick box. The batter sinks to the bottom during baking and forms its own soft crust, so there’s no rolling, no crimping, no fuss.

This version layers tuna and cheddar cheese with slow-cooked onions that go sweet and golden before everything gets baked together. The Bisquick-egg-milk mixture puffs up around the filling like a savory custard.

Don’t rush the onions. Cooking them low and slow until they turn light brown builds a sweetness that balances the briny tuna. That step is what separates a flat-tasting pie from one with real depth.

The fresh tomato slices and extra cheese go on in the last few minutes, just long enough to melt and soften without turning the tomatoes to mush.

Chef Tips

• Drain the tuna well. Press it in a fine mesh strainer. Excess liquid makes the pie soggy and prevents the crust from setting.
• Beat the batter until smooth. A full minute of whisking ensures the Bisquick dissolves completely, giving you an even crust with no lumps.
• Use the knife test. Insert a knife in the center before adding the tomato topping. If it comes out clean, the custard is set and ready for the final layer.
• Let it rest 5 minutes before cutting. The filling firms up and slices much cleaner.

Variations

• Salmon swap: Use canned salmon instead of tuna for a richer, more buttery flavor.
• Broccoli cheddar tuna pie: Add steamed broccoli florets to the filling for extra color and vegetables.
• Spicy kick: Mix a diced jalapeño into the onions and swap cheddar for pepper jack.