I think Ritz crackers popularized "impossible pies." Mix crushed crackers - or in this commenter's example, pie crust mix - right in with the liquids and pour into the pie pan. The "solids" precipitate out to make a bread-y layer on the bottom. The resulting taste is just like any custard or pudding based pie, but the filling blends gradually into the crust instead of being more discrete elements.

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