This was yummy and super easy! Made some small changes - substituted milk for almond milk, butter for coconut oil and only used 1/4 cup of sugar. Took a little longer to bake, maybe an hour or so and was gooey at first but firmed up nicely once it cooled! Love that its so quick!

Hi Helen, as long as you’re using an oven-proof dish that’s large enough to hold the mixture, your impossible pie should work nicely. Enjoy! – DH Team

Does it matter what type of dish this is cooked in?

To Australia , with love from India

Hey Donna..
This has to be the easiest but a very pleasing recipe for sure. I just tried a hand on it and was pleased with the results. It looks something like this https://www.instagram.com/p/BZJg67fnfAQ/

Hi Elizabeth, this is a tricky one to do gluten free! We recommend you try using a gluten free flour substitute. Enjoy!

How would you recommended adapting this recipe to make it gluten free?

Super easy & delicious! Thanks Donna.

Hi Dixie, Impossible pies are best eaten on the same day as baking - however you can refrigerate it and enjoy it cold. The dh team

I want to make this cake to take to work. But should it be cooked & eaten at that time, or can it be eaten the next day? Thank you.

Hi Rosemary, thank you for alerting us! The recipe should not refer to a skewer but rather that the pie has set. The wording has been changed. Many thanks! The DH team

55mins and still not cooked. I’ve lowered the oven to 155. My oven as always been spot on, so!!! We will see when the skewer comes out clean, what it’s like. Long wait

So easy and delicious! Thanks Donna, this is definitely going to be added to my repertoire. I made it for my friends last night and everyone enjoyed it. I think you could amp it up by adding some lemon zest and reducing the sugar slightly.

Have now added this one to my staples. Quick and easy.

Delicious! And easy peasy…

This needs 5 stars! It’s such a fail proof delicious recipe! Amazing when eaten warm. Perfect easy winter dessert recipe, thank you Donna

Quick and easy recipe. I’m just not 100% sure what the final consistency is meant to be but either way it was yummy!

Oh dear… I screwed it up!!! I cannot use milk, so I substitued with coconut milk and only used a ¼ cup of dessicated coconut.  It just won’t set, so it’s kind of a gooey, chunky (because I tried to stir it after 45minutes in the oven)  but absolutely delicious ice-cream topping.