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 PIE (1952)
This was part of the hand written notes that my niece, Stephanie, retrieved from her Grandmother's (my Mom's) recipe drawer. As I looked for pictures, I found that it is a recipe from the Eagle Brand Milk 1952 advertising recipe book -- how cool!! It is also cool because you do not have to pre-cook the filling and you can use...
Provided by Marcia McCance
Categories Fruit Desserts
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 325 F
- 2. In medium sized mixing bowl, blend milk, lemon juice, lemon peel, and yolks until thickened. Turn into pie shell and set aside
- 3. Meringue: Whip the whites with cream of tartar until they hold a soft peak. Gradually whip in sugar (one Tbsp at a time) Continue whipping until the whites hold a firm peak.
- 4. Pile onto pie filling and seal to the inside edge of pie shell. Swirl the top as desired -- but don't play in it or let it sit too long because it will begin to "weep."
- 5. Immediately place in a 325 F oven and bake until golden brown (about 15 minutes). Cool before serving.
- 6. For those who don't want to eat raw eggs these are alternate directions found on another recipes: 1. Beat egg yolks; whisk in lemon rind, sweetened condensed milk and lemon juice. Pour into prepared crust. 2. Bake in preheated 325°F (160°C) oven for 25 minutes. Remove from oven. Increase oven temperature to 350°F (180°C). 3. Beat egg whites with cream of tartar until foamy; gradually add sugar beating until stiff peaks form but not dry. Spread meringue on top of hot pie, sealing carefully to edge of crust. 4. Return to oven and bake for 10 minutes or until meringue is golden brown. Cool. Chill before serving, if desired.
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.
MAGIC APPLE PIE
"This pie is unique-it forms its own crust on top as it bakes, and it has a chewy cake-like consistency," says Helen Hassler of Reinholds, Pennsylvania. It's inexpensive, too-just 13 cents per slice!
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, beat egg. Add the sugar, flour, baking powder and salt. Stir in apple and raisins. Spread into a greased 9-in. pie plate. , Bake at 350° for 25-30 minutes or until golden brown and a toothpick inserted in the center comes out clean. Serve with whipped cream or ice cream if desired.
Nutrition Facts : Calories 193 calories, Fat 1g fat (0 saturated fat), Cholesterol 35mg cholesterol, Sodium 104mg sodium, Carbohydrate 45g carbohydrate (35g sugars, Fiber 1g fiber), Protein 3g protein.
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 LEMON PIE
Lemon Meringue Pie using sweetened condensed milk and bottled lemon juice.
Provided by JANE HUEY
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Yield 8
Number Of Ingredients 6
Steps:
- Blend sweetened condensed milk and egg yolks together. Gradually add lemon juice, stirring until mixture thickens and is well blended. Pour filling into crust.
- In another bowl, beat room temperature egg whites with cream of tartar until foamy. Gradually add sugar, and continue beating until egg whites are stiff. Carefully spread meringue over filling, sealing the edges.
- Bake at 400 degrees F (205 degrees C) until meringue browns, about 6 minutes. Cool. Refrigerate uneaten portions.
Nutrition Facts : Calories 351 calories, Carbohydrate 53.9 g, Cholesterol 63.2 mg, Fat 12.9 g, Fiber 0.5 g, Protein 6.8 g, SaturatedFat 4.6 g, Sodium 250.5 mg, Sugar 44.8 g
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.
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
PEANUT BUTTER MAGIC PIE
Make and share this Peanut Butter Magic Pie recipe from Food.com.
Provided by MirandaLee
Categories Pie
Time 4h15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Beat together cream cheese and honey until well mixed. Stir in peanut butter; mix well.
- Gently fold in whipped topping. Spoon into crust.
- Using a microwave, melt chocolate and vegetable oil in a glass, liquid measuring cup for 1 1/2 minutes; drizzle over pie. Chill 4 hours. Refrigerate leftovers.
Nutrition Facts : Calories 827, Fat 58.2, SaturatedFat 21.6, Cholesterol 31.2, Sodium 535.8, Carbohydrate 67.5, Fiber 4.7, Sugar 52.5, Protein 20
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