IMPOSSIBLE COCONUT PIE I
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch pie plate.
- Combine milk, sugar, biscuit mix, eggs, butter or margarine, and vanilla in blender container. Cover, and blend on low speed for 3 minutes. Pour into prepared pie plate. Let stand about 5 minutes. Sprinkle with coconut.
- Bake for 40 minutes. Serve warm.
Nutrition Facts : Calories 259.3 calories, Carbohydrate 32.1 g, Cholesterol 113.1 mg, Fat 12.1 g, Fiber 0.9 g, Protein 6.1 g, SaturatedFat 7.6 g, Sodium 271.6 mg, Sugar 25.6 g
MIRACULOUS CANADIAN SUGAR PIE
The lovely regional specialty is truly miraculous. This version of sugar pie forms its own yummy crust, which is distinctively different and a tasty treat on its own! One-bowl easy and prepared in less than 10 minutes! A little slice of Quebecois heaven awaits!
Provided by CTREYNARD
Categories Desserts Pies Vintage Pie Recipes
Time 2h
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch pie dish.
- Place the brown sugar and butter in a mixing bowl, and beat them together with an electric mixer until creamy and very well combined, without lumps. Beat in eggs, one at a time, incorporating the first egg before adding the next one. Add the vanilla extract and salt; beat the flour in, a little at a time, and then the milk, making a creamy batter. Pour the batter into the prepared pie dish.
- Bake in the preheated oven for 35 minutes; remove pie, and cover the rim with aluminum foil to prevent burning. Return to oven, and bake until the middle sets and the top forms a crusty layer, about 15 more minutes. Let the pie cool to room temperature, then refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 330.6 calories, Carbohydrate 62.2 g, Cholesterol 65.4 mg, Fat 8 g, Fiber 0.2 g, Protein 4 g, SaturatedFat 4.6 g, Sodium 383.4 mg, Sugar 55.7 g
CLASSIC CUSTARD PIE
An absolute classic, this Custard Pie has a silky smooth egg custard filling made from eggs, milk, and cream that is baked up in a buttery sweet crumbly pie crust.
Provided by Kelli Avila
Categories Sweet Pie
Time 1h30m
Number Of Ingredients 13
Steps:
- Add the flour, powdered sugar, and salt to the bowl of a food processor, and pulse until well combined. Add in the butter and pulse 5-7 times, or until the butter is broken down into tiny pebbles.
- With the motor running, add in the egg and let the dough process until it forms together into a cohesive ball around the blade, about 1 minute.
- Transfer the dough to a work surface dusted with flour.
- Roll out the pie dough to an 11″ circle and line a 9" pie plate, crimp the edges as desired.
- Transfer the dough to the freezer to chill while you preheat the oven.
- Preheat the oven to 375 and place a rack on the lower and a rack in the middle part of the oven.
- Line the pie dough with a parchment round piece of paper and then add pie weights (or dry rice or beans or lentils), making sure to push pie weights to the edges. Bake for 25 minutes on the lower rack, then remove the parchment and pie weights and bake for an additional 5 minutes, or until the bottom of the pie crust looks dry. Set aside until ready to use.
- Lower the heat to 325º.
- Whisk together the sugar, salt, eggs and yolks. Add in the milk, cream and vanilla and whisk to combine.
- Strain the mixture twice through a fine-mesh strainer, removing any coagulated bits of egg.
- Carefully pour the filling into the baked pie shell. Grate about ½ teaspoon nutmeg over the top of the pie.
- Bake on the middle rack for 40-45 minutes, or until the custard has set nearly all the way through, with a slight wobble in the middle. The pie should have a temperature of 180ºF.
- Remove the pie from the oven, and place it on a rack to cool. When it's completely cool, refrigerate until you're ready to serve.
- The pie can be baked up to 1 day ahead of time.
MIRACLE CUSTARD PIE
Make and share this Miracle Custard Pie recipe from Food.com.
Provided by Anglo Mama in Israel
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In blender, combine milk, eggs, honey, flour, butter, vanilla, salt. Blend 10 seconds.
- Stir in coconut.
- Pour into greased pie plate.
- Bake in 350 oven 40 minutes or until knife comes out clean when inserted in the middle.
- Serve hot or chilled.
Nutrition Facts : Calories 291.2, Fat 17.4, SaturatedFat 11.9, Cholesterol 129.5, Sodium 183.4, Carbohydrate 29, Fiber 2, Sugar 18.5, Protein 6.8
MAGIC CRUST CUSTARD PIE
This custard pie is similar to chess pie, but prepared in a wonderfully unique way! It's not a very sweet dessert. The texture reminds us of flan without the caramel. If you want something sweeter, we'd suggest swapping the milk for heavy cream and the margarine for butter. Also, cinnamon would be delicious sprinkled on top too....
Provided by Robyn Witte
Categories Puddings
Time 50m
Number Of Ingredients 7
Steps:
- 1. Put all ingredients into a blender. Blend for 30 seconds.
- 2. Buttering a 9-inch pie plate.
- 3. Pouring batter into the pie pan.
- 4. Sprinkle with nutmeg.
- 5. Bake at 350 degrees for 45 minutes.
- 6. The flour will settle to make its own crust.
MIRACLE PIE ( IMPOSSIBLE PIE)
Make and share this Miracle Pie ( Impossible Pie) recipe from Food.com.
Provided by Duckie067
Categories Pie
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Literally throw all ingredients into the blender.
- Use the "mix" cycle.
- As it is all mixing, lightly butter and flour coat a pie pan.
- Pour mixture into the pan and bake for 40 -45 minutes.
Nutrition Facts : Calories 399.4, Fat 23.2, SaturatedFat 15.9, Cholesterol 172.7, Sodium 217.7, Carbohydrate 40.6, Fiber 2.6, Sugar 26.4, Protein 9
UNKNOWNCHEF86'S MIRACLE CUSTARD PIE
This tasty pie makes its own crust! Very handy when you're short on time. Great for a beginner cook or someone that isn't comfortable with making pie crust.
Provided by UnknownChef86
Categories Pie
Time 45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In blender container, combine everything except coconut.
- Blend about ten seconds, or til mixed (do not overblend).
- Sprinkle coconut in a greased 9" pie pan.
- Pour filling over coconut and bake at 350 for 40 minutes or til knife inserted halfway between center and edge comes out clean.
- Cool, then chill in refrigerator for a few hours.
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