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Hey Cathy!!!!!

Mama Mangia

Mama Mangia

Super Moderator
Maybe you would like to try these?????

IMPOSSIBLE CHOCOLATE CREAM PIE
2 large eggs
1 cup milk
1/4 cup butter or margarine, softened
2 sq. (1 oz. each) melted unsweetened chocolate (cool) OR
5 tablespoons Dutch cocoa
1 cup sugar
1/2 cups baking mix
Sweetened whipped cream (below)
Heat oven to 350 degrees. Grease pie plate, 9 x 1 1/4 inches. Place all ingredients except sweetened whipped cream in blender container. Cover and blend on high 1 minute. Pour into plate. Bake until no indentation remains when touched lightly in center, about 30 minutes. Cool completely. Top with sweetened whipped cream.
SWEETENED WHIPPED CREAM:
Beat 1 cup chilled whipping cream and 2 tablespoons sugar until stiff.


IMPOSSIBLE LEMON PIE
2 cups milk
3/4 cup sugar
1/2 cups baking mix
1/4 cup margarine
4 large eggs
1 1/2 teaspoon vanilla
1/4 cup lemon juice
Place milk, sugar, baking mix, margarine, large eggs, vanilla and lemon juice in container of blender. Cover and blend on high speed for 15 seconds. Pour into a greased 10 inch pie plate. Bake in 350 degree oven until a knife inserted in center comes out clean. About 50 to 55 minutes.


PEANUT BUTTER AND CHOCOLATE IMPOSSIBLE PIE
1 cup packed brown sugar
1/2 cups baking mix
2 large eggs
1 cup whipping cream
2/3 cup chunky peanut butter
1 (6 oz.) pkg. chocolate chips (1 cup) for topping
chopped peanuts if desired for garnish
Heat oven to 350 degrees. Beat all ingredients, except chocolate chips, in a large bowl on high speed, scraping bowl occasionally until fluffy, one minute (do not use blender). Pour into an ungreased pie plate, 9 x 1 1/4. Bake until puffed and dry in center and knife inserted in center comes out clean, about 35 minutes. Cool slightly. Heat chocolate chips in 1 quart saucepan over low heat, stirring occasionally, until melted. Spread over pie. Sprinkle with chopped peanuts, if desired. Refrigerate until chocolate is firm, about 1 hour.


IMPOSSIBLE BUTTERMILK PIE
1 1/4 cups sugar
1 cup buttermilk
1/2 cup firm cottage cheese
1/2 cup baking mix
1/3 cup melted butter
1 teaspoon vanilla
3 large eggs
Heat oven to 350.
Grease pie plate. Beat all ingredients until smooth, 30 seconds in the blender on high, or 1 minute with hand beater. Pour into pie plate. Bake until knife inserted in center comes out clean, about 30 minutes. High altitude: (3500 to 6500 feet): Bake 30 to 35 minutes.
Cool 5 minutes. Serve with fresh fruit, if desired.


IMPOSSIBLE CARAMEL- CUSTARD PIE (Dulce de Leche)
2 cups milk
1/4 cup melted butter
4 large eggs
1 teaspoon vanilla extract
1 cup firmly packed brown sugar
1/2 cup baking mix
1/2 cup flaked coconut (optional)
caramel sundae sauce for garnish
Spray a 10" pie plate with nonstick cooking spray.
Combine all ingredients except coconut in a blender, blend at high speed for 15 seconds or until smooth. Pour into a greased 10-inch pie plate.
Sprinkle coconut on top, if desired. Bake at 350 degrees for 40 to 45 minutes or until knife inserted in center comes out clean. Cool completely before cutting. Drizzle caramel sauce onto each portion.
 
Wow Mama!

These recipes look delicious!!! I am going to give every one of them a try. I'm wondering do they actually bake and form their own pie shell? I notice none say pour into an unbaked pie shell?

I thank you for all the recipes, Cathy
 
Cathy -you're welcomed..........

Of course they don't say pour into an unbaked pie shell - they make their own!

Try it and let me know what you think!

Enjoy!!
 
request

Carmel apple pie recipe. I haven't checked the archives yet but read this post and thought I might add my request here. My husband isn't a fan of apple pie. He likes apple crumb pie, but recently bought a caramel apple pie and went nuts over it. Would like a recipe for that if anyone has one. Thanks!
 
Caramel Apple Pie

Crust
1 1/2 cups graham cracker crumbs
3 tablespoons granulated sugar
1/2 teaspoon cinnamon
1/3 cup butter, melted
3/4 cup caramel ice cream topping
1 cup chopped pecans

Apple Filling
5 Granny Smith apples, peeled, cored and thinly sliced
5 tablespoons butter
1/2 cup brown sugar
1/4 teaspoon salt
1 teaspoon cinnamon

Cheese Topping
8 ounces cream cheese
1 teaspoon vanilla extract
1 egg
1 tablespoon lemon juice
1/4 cup granulated sugar

Topping
3/4 cup heavy cream, whipped
2 tablespoons granulated sugar
1/2 cup caramel topping
1/4 cup chopped pecans

Preheat oven to 375 degrees F.

Crust: In a medium size bowl, combine the crumbs, sugar,
cinnamon and melted butter. Mix well and press into a
10-inch pie plate, going up the sides. Bakefor 6 to 8
minutes until golden in color. Remove pie shell from oven
and cool completely.
Pour caramel topping into pie shell and sprinkle with 1 cup
of chopped pecans. Refrigerate pie shell while making apple
filling.
Filling: Melt butter in a large 12-inch skillet over
medium heat; add brown sugar, salt and cinnamon.
Stir with wooden spoon. Add apples and stir. Cook over medium
to medium-high heat for 15 to 20 minutes until apples are
softened and tender. Let cool for 10 minutes and pour into
pie shell. Reduce oven to 350 degrees F.
Cheese Topping: Combine cream cheese and sugar for about 1
minute until smooth. Add egg, lemon juice and vanilla extract
and beat 1 minute or until fully blended. Pour over apple
filling in pie shell.
Bake 30 minutes or until an inserted knife comes out clean.
Remove pie from oven and let cool.
Refrigerate 4 hours.
Let stand outside the refrigerator for 30 minutes before
serving. Top with cream whipped with sugar
and add caramel and pecans; swirl with a knife.

I don't use a graha cracker crust for this - I use my normal crust recipe.

I hope this helps.
 
Caramel Cinnamon Graham Apple Pie with Caramel Pecan Cream


Crust:
2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup shortening
6 tablespoons ice cold water

Topping:
2/3 cup crushed cinnamon graham crackers
1/4 cup packed brown sugar
3 tablespoon all-purpose flour
1/3 cup butter

Apple Filling:
6 to 8 apples, peeled and sliced, about 5 cups
1 1/2 teaspoons lemon juice
1 cup sugar
6 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
Egg Wash:
1 egg, beaten with 1 tablespoon water

Garnish:
1/4 cup Caramel Butterscotch Ice Cream Topping
Caramel Pecan Whipped Cream, recipe follows

Instructions
Preheat oven to 375 degrees F.
Crust:
Mix flour and salt. Cut in shortening until mixture resembles course ground cornmeal. Add water 1
tablespoon at a time. Roll out 2/3 of dough for bottom crust and place into pie pan. Roll out last
1/3 of dough and cut into strips for lattice top crust. On parchment paper or cookie sheet, weave
the strips to form lattice. Set aside.
For topping: mix cracker crumbs, brown sugar and flour. Cut in butter until crumbly. Set aside.

For topping: mix cracker crumbs, brown sugar and flour. Cut in butter until crumbly. Set aside.
For filling: combine apples, lemon juice, sugar, flour, and cinnamon. Spoon apple filling into
crust.

Sprinkle cracker topping over apples.
Slide lattice crust over top of pie. Fold edges of bottom crust over ends of lattice crust, pressing
to seal. Brush lattice strips with egg wash.
Fold foil strips around edges of crust and bake for 15 minutes. Remove foil and continue baking for
an additional 40 minutes or until apples are bubbling and crust is browned. While still hot, drizzle pie with Caramel Butterscotch Ice Cream Topping. Cool the pie before serving. Top with Caramel Pecan
Cream Sauce.

Caramel Pecan Whipped Cream:
1 cup whipping cream
1/3 cup sugar
1/2 cup Caramel Butterscotch Ice Cream Topping
1/3 cup pecans, processed very fine
Pour whipping cream into a deep bowl. With electric mixer, whip the cream on high, adding sugar a
little at a time. When the cream is whipped, continue to beat on medium, while you add the caramel.
Fold in pecans. (The cream will reduce a bit, giving you a smooth, creamy sauce to pour over the
pie.) Refrigerate before serving over the pie

This goes good with a scoop of ice cream or dollop of whipped cream
 
Wow!

Oh! These sound better than the ones we bought. Thank you so much!
:) :) :) :)
 
Crazy Cherry Pie

Here is a recipe that showed up in my paper this week. The crust is not rolled, instead a batter is mixed and spread into the bottom of a pie pan. Filling is poured on top of the crust. As pie bakes, the edges of the crust rise to give the pie the look of a rolled crust.

Crazy Cherry Pie

1 (21 oz) can cherry pie filling
1 tab. freshly squeezed lemon juice
1/2 tsp ground cinnamon
1 c. flour
1 tsp baking powder
1/2 tsp salt
2/3 c. shortening
1 egg
3/4 c. water
Whipped cream (OPT.)

Preheat oven to 425 degrees.
Combine cherry pie filling, lemon juice and cinnamon and set aside. In a large bowl, combine flour, baking powder and salt. Add shortening, egg and water. Beat two minutes. Pour crust into a deep dish 9-inch pie plate and spread around.
Pour cherry filling mixture into center of crust batter. Do not stir. Bake 45 minutes. Cool. The pie can be served with whipped cream or vanilla ice cream. A can of apple pie filling can be substituted for the cherry pie filling.
 
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