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Dec 21, 2013 10:22 AM

Anyone use TJ's Multigrain baking mix to make "impossible pie"?

The last time I made impossible ham and swiss pie (similar to this, I decided to try TJ's multigrain baking mix.

It looked beautiful when I took it out, but it was thick and pasty and seemed uncooked--even though a knife came out clean. I put it back in for another 10-15 minutes and it seemed better, but the entire time eating it (over several days), I wondered if this thicker/pastier texture was okay or not.

Want to make another one, but have no idea what I could do differently to achieve success this time. These ladies make a veggie version, but the baking time and temp are the same as the original recipe:

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