Mug Pie Recipes

MISSISSIPPI MUG PIE

Steps:

• Spray a large microwave-safe mug with nonstick spray. Add cocoa mix, cake mix, egg substitute, and 2 tablespoons water. Mix well.
• Add chocolate chips and about a third of the pudding to the mug, and stir gently to combine. Microwave for 1 minute.
• Fluff with a fork, and then gently mix in the remaining pudding. Microwave for 1 more minute.
• Let cool slightly. Top with whipped topping and garnish with mint, if using. Dig in!

PEACH MUG PIE

Steps:

• In a small bowl whisk together 2 tablespoons water with the cornstarch. In a small pot over medium heat reserved peach juice, cornstarch mixture, brown sugar and salt. Once the sauce thickens, about 5 minutes, stir in the chopped peaches.
• In a chilled mixing bowl whip heavy cream with confectioners' sugar until soft peaks form. Use 1 cup for mug pies, and reserve the rest for the Caramel Cocktail recipe.
• Begin assembling peach pies by in clear glass mugs. Place a layer of graham crackers at the bottom, then a big spoonful of the peach pie filling. Sprinkle with another layer of graham crackers. Top with a scoop of vanilla ice cream, then another layer of graham crackers followed by a dollop of whipped cream.

APPLE MUG PIE

Steps:

• For the filling: Preheat the oven to 375 degrees F.
• Combine the apples, sugars, flour, lemon juice, cinnamon, cornstarch, salt and nutmeg in a medium bowl and stir to combine. Melt the butter in a 12-inch skillet over medium heat. Add the apple mixture and cook, stirring frequently, until the apples start to soften, 5 to 8 minutes. Turn off the heat and set aside.
• For the streusel topping: Add the flour, oats, brown sugar, cinnamon, salt and butter to a food processor and pulse a couple of times until it resembles coarse, wet sand. (Do not overmix.) Set aside. Coat the insides of 4 oven-safe coffee mugs with cooking spray, then place them in a 9-inch square baking pan. Fill the mugs about three-quarters of the way with the apple mixture, then top each with 1/4 cup streusel topping. Bake until the top is golden brown, 25 to 30 minutes. Cool until warm to the touch, about 20 minutes.

CHICKEN POT PIE IN A MUG

Steps:

• Preheat the oven to 350 degrees F.
• Mix together the cream of chicken soup, frozen vegetables, garlic powder, shredded chicken and some salt and pepper in a bowl.
• Fill 4 ovensafe mugs three-quarters of the way up with the pot pie filling and top each with 1 biscuit. Bake until the biscuits are golden brown, 15 to 20 minutes.

MUG PIE !

Steps:

• Cut potatoes into about 1/2 inch chunks, cover with cold water & put over high heat until boiling then reduce heat to simmer.
• Brown turkey over medium high heat until well browned, add onion & cook until soft.
• Sprinkle flour, 1/2 teaspoon salt, the pepper, sage & paprika over the meat & mix well together. Add stock a half cup at a time & mix well then add your thawed & drained vegetables & stir until well combined. Reduce heat to medium low & simmer until potato's are ready adding a little stock or water if mix is getting dry.
• When potato's are just tender, drain & add butter, milk & half teaspoon salt then mash. Add more salt if needed & leave a few chunks if you like.
• Taste your meat mix for salt & adjust if needed, add extra stock or water if you like a wet mix but it's best to have a thick gravy & firmer texture to the meat & veg without being dry.
• Ladle meat & veg evenly into 4 Soup Mugs then top evenly with the mashed potato's. Place under broiler to brown the mash if you like but cover the handles of mugs loosely with foil to help them from getting too hot to handle. This browning is optional.

CHICKEN MUG PIE

Steps:

• Preheat oven according to package directions and arrange biscuits on cookie sheet. You will have 4 extra biscuits. Save them for ham and cheese or egg and cheese breakfast sandwiches the next morning. Sprinkle biscuits with a little paprika and bake for 10 to 12 minutes.
• In a medium pot over medium to medium high heat, cook chicken in butter 2 minutes then add veggies and season with salt and pepper and poultry seasoning. Cook 5 minutes more, add flour cook another minute. Add potatoes, then whisk in half-and-half or cream and chicken stock. Add nutmeg. Bring soup to a boil by raising heat, then turn heat back to simmer and cook soup another 10 minutes. Adjust seasonings. Add peas. Stir in to warm them through a minute.
• Serve mugs of soup with biscuits on top to cap the mug: chicken mug pies!