MAGIC CRUST CUSTARD PIE
A PIE UNDER 60 MINUTES ? I got this from Robyn in Hartford and Her Mom used to make this yummy custard. The flour settles to the bottom and creates its own crust. Easy and very good!
Provided by CHEF GRPA
Categories Pie
Time 50m
Yield 1 PIE, 8 serving(s)
Number Of Ingredients 7
Steps:
- Put all ingredients into a blender. Blend for 30 seconds.
- Pour into buttered 9 inch pie pan. Sprinkle with nutmeg.
- Bake at 350*F. for 45 minutes. The flour will settle to make its own crust.
MAGIC PIE
This... I got it from a newspaper clipping years ago.. is a "fun" pie to make as well as a conversation piece. I got it from a newspaper clipping years ago.
Provided by Lee Lee
Categories Pie
Time 45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- Place all ingredients in a blender and combine thoroughly.
- Grease and flour 10" deep dish pie plate.
- Pour mixture into pie plate and bake in preheated 350-degree oven for 30 to 40 minutes or until set.
- "Pie" will make its own crust as it cooks.
- Serve at room temperature.
Nutrition Facts : Calories 364, Fat 20.4, SaturatedFat 13.1, Cholesterol 144.8, Sodium 250, Carbohydrate 39.7, Fiber 0.7, Sugar 30.4, Protein 6.4
MAGIC COOKIE BAR PIE
Make and share this Magic Cookie Bar Pie recipe from Food.com.
Provided by Raquel Grinnell
Categories Pie
Time 1h15m
Yield 8 slices, 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 300°F.
- Butter a 9-inch pie plate. Melt butter and pour over graham cracker crumbs and toasted coconut in a large bowl; stir until combined. Cool slightly and press with your hands into the bottom and sides of the buttered pie plate.
- Refrigerate the crust for 15 minutes, then bake for 10 minutes or until golden brown. Cool for at least 20 minutes while preparing filling.
- Increase the oven temperature to 325°F If doing the peanut butter version of this pie, spread slightly melted soft peanut butter evenly on the crust bottom with a plastic or offset spatula.
- Evenly scatter the nuts, chocolate chips and butterscotch chips on top of the crust. Pour the sweetened condensed milk over the filling. Gently shift the pan to make sure the milk has been distributed evenly.
- Bake for 35 to 40 minutes, or until golden brown and bubbly. Transfer to a wire rack and cool completely. Chill for an hour in the refrigerator before slicing and serving.
Nutrition Facts : Calories 728.5, Fat 48.3, SaturatedFat 26, Cholesterol 62.6, Sodium 343.7, Carbohydrate 72.5, Fiber 3.6, Sugar 60.4, Protein 8.2
MAGIC LEMON MERINGUE PIE
Steps:
- Preheat oven to 325 degrees F.
- For the crust: In a mixing bowl, stir together the graham cracker crumbs and sugar until combined. Then, stir in the melted butter. Press the mixture firmly into a 9-inch pie plate and set aside.
- For the filling: In a medium bowl, mix the condensed milk, lemon juice, zest and egg yolks, reserving the whites for the meringue. Pour the mixture into the crust.
- For the meringue: Beat the egg whites and cream of tartar in a medium bowl with an electric mixer until soft peaks form, then add the sugar and whip until peaks are stiff.
- Spread the meringue over the pie and seal to the edge of the crust. Bake until the meringue browns slightly, 15 to 20 minutes. Chill for at least 2 hours before serving.
MAGIC LEMON MERINGUE PIE
Steps:
- Preheat the oven to 350 degrees F. Make the crust: In a mixing bowl, stir together the graham cracker crumbs, sugar and butter until fully combined. Press the mixture firmly into a 9-inch pie plate. Set aside.
- Make the filling: In a medium bowl, mix the condensed milk, lemon juice, zest and egg yolks. Pour into the crust. Make the meringue: Beat the egg whites and cream of tartar in a medium bowl with an electric hand mixer until soft peaks form. Gradually beat in the sugar until stiff peaks form. Spread the meringue over the pie and seal the edge of the crust. Bake 15 to 20 minutes, or until the meringue browns slightly. (Be sure to watch the pie while it's baking. Meringue can burn quickly.) Let cool slightly on a rack, then chill in the refrigerator at least 2 hours before serving.
MARGARITA PIE
This creamy pie tastes just like the drink. Don't skip the salted lime wedge garnish!
Provided by Food Network Kitchen
Categories dessert
Time 7h50m
Yield one 9-inch pie
Number Of Ingredients 12
Steps:
- For the crust: Preheat the oven to 350 degrees F. Process the graham crackers and sugar in a food processor to a fine crumb. Add the melted butter and tequila, and pulse until moist. Press the crumbs into a 9-inch pie plate, and bake until firm, 12 to 15 minutes. Let the crust cool completely on a wire rack.
- For the filling: Whisk together the condensed milk, limeade, tequila, lime juice, liqueur and salt in a large bowl until smooth and combined. Beat the cream with an electric mixer fitted with a whisk attachment on medium-high speed in another large bowl until stiff peaks form. Reduce the speed to low, and drizzle in the condensed milk mixture. Return the mixer to medium-high, and beat until the mixture is completely incorporated and fluffy, about 30 seconds, stopping to scrape down the side of the bowl if necessary. Transfer the filling to the cooled crust, cover loosely with plastic wrap and freeze until firm, at least 6 hours or overnight.
- Transfer the pie to the refrigerator 30 minutes before serving. Garnish with lime wedges dipped in salt, and serve.
MAGIC CHICKEN PIES
These pies are called Magic because the single piece of chicken goes so far it's amazing. Pies of all descriptions make great 'lunch box' food. Personally have not tried yet but sounds good From the simple savings newsletter
Provided by Julia-2
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 200°. Sauté the leeks and mushrooms in the butter till soft, stir in the flour and gradually add the milk until a thick sauce is formed. Add the potato, thyme and the chicken breast shredded. Season with salt and pepper and allow to cool. Grease a medium muffin pan with cooking spray. Line muffin pans with pastry. I find an empty 800g tomato tin or 400g tuna tin cuts just the right size circles for the muffin pans. Press the pastry in gently (re rolling the pastry until all the pans are lined). Spoon in the chicken filling. Using the pastry trimmings cut strips of pastry - four for each pie, and lattice the pastry strips on the top of each pie. You will need to dab a little cold water onto the ends of the pastry strips and press them down firmly so they don't pop up as the pastry cooks.
- Brush lightly with beaten egg and bake for 20 minutes or until golden.
Nutrition Facts : Calories 709.8, Fat 42, SaturatedFat 13.4, Cholesterol 98, Sodium 583.7, Carbohydrate 64, Fiber 5.7, Sugar 2.1, Protein 19.7
MAGIC PEACH PIE
Grandma Dixon, I miss you so. Remembering the great times we had cooking together, comes easy, when I make your Magic Peach Pie. You blessed my life with so many sweet recipes.
Provided by Cherie Szilvagyi
Categories Fruit Desserts
Time 35m
Number Of Ingredients 9
Steps:
- 1. Mix all ingredients in a mixer on medium speed until light and fluffy. Line pie plate with the peach slices. Pour filling over peaches and bake at 350 degrees until golden brown. Approximately 30 minutes. Ovens vary and this crust will look golden brown and crumble to the touch.
MAGIC LEMON PIE FROM EAGLE BRAND®
Finally, a show-stopping lemon meringue pie that is also easy to make. If you do not wish to grate lemon zest, use 1/4 teaspoon of lemon extract in its place.
Provided by Allrecipes Member
Yield 8
Number Of Ingredients 7
Steps:
- In mixing bowl, combine EAGLE BRAND®, lemon juice, lemon rind or extract, and egg yolks; stir until mixture thickens. Pour into chilled crumb crust or cooled pastry shell.
- Add cream of tartar to egg whites; beat until almost stiff enough to hold a peak. Add sugar gradually, beating until stiff and glossy but not dry. Pile lightly on pie filling.
- Bake 325 degrees F. until meringue is lightly browned. Cool.
Nutrition Facts : Calories 378.3 calories, Carbohydrate 37 g, Cholesterol 64 mg, Fat 11.8 g, Fiber 0.4 g, Protein 4.6 g, SaturatedFat 5 g, Sodium 212.4 mg, Sugar 30.6 g
MAGIC LEMON PIE
Make and share this Magic Lemon Pie recipe from Food.com.
Provided by Lucky.Wife
Categories Pie
Time 25m
Yield 1 pie
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees.
- In bowl combine sweetened milk, lemon juice, lemon rind or extract and egg yolks stir till it thickens. Pour in chilled pie crust.
- In bowl beat egg whites with tartar on high speed till soft peaks form. Gradually beat in sugar on med. speed 1 tbs. at a time. Beat 4 minutes or till stiff glossy peaks form.
- Spread over pie carefully sealing to edge.
- Bake 12-15 minutes till browned. Cool.
Nutrition Facts : Calories 2458.3, Fat 97.6, SaturatedFat 38.1, Cholesterol 558, Sodium 1477, Carbohydrate 351.3, Fiber 6.6, Sugar 270.3, Protein 54.3
NANA'S MAGIC CRUST COCONUT PIE
When you don't have time to roll out your own pie crust.
Provided by NanaPenny B
Categories Pies
Time 55m
Number Of Ingredients 7
Steps:
- 1. Grease a Pie plate and Heat oven to 350 degrees. In a large mixing bowl, add sugar and flour, stir well. Beat the eggs in a smaller separate bowl. Add the beaten eggs to the dry mixture then add the remaining ingredients to the mixing bowl and stir well.
- 2. After all ingredients are mixed, pour into the greased pie plate and bake at 350 degrees for 45 minutes. Center of pie may not be set but should become firmer as the pie cools.
- 3. When completely cool, serve with your favorite warm beverage for a splendid and refreshing dessert.
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