Not THAT kind of pecan pie.
Impossible pies, like this one and the impossible coconut pie from Columbiaville, Michigan, are baked without a crust. The pie forms a thin crust of its own in the pan.
I have no idea what the attraction of this is. If you’re already going to be crushing the graham crackers, how much effort is this really saving?
From a box sold in Chicago, Illinois.
Pecan Pie (Impossible)
1/2 tsp. baking powder
1 cup sugar
1/2 pt. whipping cream
11 (single) graham wafers, 3/4 cup, crushed
1 cup pecans, chopped or pieces
1 tsp. vanilla
Beat eggs and baking powder. Add sugar very slowly. Beat until very stiff. Add graham wafers and pecans to egg mixture. Add vanilla.
Spread in heavily-buttered pan. Bake 350 deg. for 30 minutes. Chill at least 4-5 hours. Whip cream and spread on top. Use 10″ deep pie plate (or 9 x 9″, probably).