1
304
VOTES
Lemon Cream Cheese Pie
Photo: Metaweb / CC-BY
* Crust
- Preheat oven to 350 degrees F.
1 cup graham cracker crumbs
1/4 cup butter, melted
2 tablespoons granulated sugar
* Cream Cheese Filling
8 ounces cream cheese, softened
1/4 cup granulated sugar
1/2 teaspoon vanilla extract
1 egg
* Lemon Filling
1/2 cup granulated sugar
2 tablespoons cornstarch
1 dash salt
1 cup water
2 egg yolks
2 tablespoons fresh lemon juice
1 tablespoon butter
- Crust: Combine graham cracker crumbs with melted butter and sugar in a small bowl; press crust mixture into an 8-inch pie pan.
- Cream cheese filling: Mix cream cheese with 1/4 cup sugar, vanilla and an egg using an electric mixer; mix well until smooth.
- Pour cream cheese filling into graham cracker crust and bake for 30-35 minutes or until center is cooked.
- Lemon filling: Combine sugar with cornstarch, salt and water in a small saucepan; set mixture over low heat and bring to a simmer, stir often.
- Whisk in egg yolks; add lemon juice and butter.
- Remove immediately from heat as mixture simmers again.
- Pour lemon filling over cream cheese filling; let pie cool.
- When cool, chill pie in the refrigerator for several hours before serving.304 votes
Strawberry Glazed Pie
Photo: Wikimedia Commons / CC-BY
6 cups sliced fresh strawberries
- Mix together sugar, water, gelatin and cornstarch in a medium large saucepan; boil for a minute.
2/3 cup white sugar
1 cup water
4 tablespoons strawberry flavored gelatin
4 tablespoons cornstarch
1 (9 inch) prepared graham cracker crust
- Remove from heat; fold in sliced strawberries, toss until well coated.
- Pour into graham cracker crust; chill until well set.
- Serve topped with whipped cream.345 votes
3
202
VOTES
Potato Cheese Soup
Photo: flickr / CC0
cups peeled and cubed potatoes
- Place potatoes, onions, celery and salt in water to cover in a large pot; simmer until tender for 15 minutes.
2 cups peeled and chopped onions
4 cups chopped celery
2 teaspoons salt
4 cups half and half
6 tablespoons butter or margarine
1 cup shredded sharp Cheddar cheese
4 tablespoons chopped fresh parsley, optional garnish
- Put in blender or food processor; puree until chunky.
- Return to soup pot; add half-and-half, butter and cheese.
- Stir constantly; simmer until piping hot but avoid boiling.
- Garnish with parsley if desired.202 votes
4
158
VOTES
Marie Callender's Pumpkin Pie
Photo: flickr / CC0
1/4 cup butter, softened
- Crust: Beat butter and shortening until smooth and creamy; chill until firm.
1/4 cup shortening
1 1/4 cup all-purpose flour
1 tablespoon granulated sugar
1/4 teaspoon salt
1 egg yolk
2 tablespoons ice water
***Filling***
2 eggs
1 can (15 ounce size) pumpkin
1/2 cup granulated sugar
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves, PLUS
1/8 teaspoon ground cloves
3/4 cup whole milk
- Sift together flour, sugar and salt in a medium bowl.
- Cut chilled butter and shortening using a fork into dry ingredients until mixture has a consistent texture; mix egg yolk and ice water into dough and form it into a ball.
- Roll dough flat on a floured surface and line a pie pan.
- Filling: Beat two eggs; add pumpkin and stir well to combine.
- Combine sugar, cinnamon, ginger and cloves in a small bowl.
- Stir spice mixture into pumpkin; stir in milk until well blended.
- Pour filling into pie shell; bake in a preheated 425 degrees F oven for 15 minutes.
- Reduce heat to 350 degrees F and bake for another 45-55 minutes or until edge of the pie and crust turns light brown.158 votes
5
133
VOTES
Corn Bread
Photo: Wikimedia Commons / CC-BY
1 box (9 ounce size) Jiffy corn muffin mix, plus ingredients to prepare
- Corn bread: Prepare each box according to package directions; gently fold together.
1 box (9 ounce size) Jiffy yellow cake mix, plus ingredients to prepare
* Honey Butter Recipe
1/4 pound butter
1/4 cup strained bacon drippings
4 slices bacon, cooked crisp and crumbled
2/3 cup honey
- Pour into a greased pan; bake according to box directions for yellow cake mix.
- Honey Butter: Beat butter until light and creamy; add drippings and bacon.
- Take honey and beat into butter mixture until light and fluffy; can be frozen up to a year.133 votes
6
146
VOTES
Honey Butter
Photo: flickr / CC0
1/4 pound butter
- Beat butter in a bowl with electric mixer at high speed, until light and fluffy.
1/2 cup honey
6 Bacon Slices Crisply Cooked And Crumbled
- Reduce speed, then beat in honey and bacon; beat until thoroughly combined and smooth.
- Keep refrigerated in covered container; serve within a week. Makes 10 servings.146 votes
FAQs
What is Marie Callender's most popular pie? ›
The Coconut Cream Pie at Marie Callender's is a beloved dessert known for its rich and creamy coconut filling, flaky crust, and luscious whipped cream topping. It is a classic pie that combines the tropical flavors of coconut with a velvety custard-like base.
What happened to Marie Callender's? ›Marie Callender's Inc.
On August 5, 2019, 29 stores were closed and the holding company for Perkins and Marie Callender's filed for bankruptcy.
Bake pie on baking sheet in center of oven 60 to 70 minutes or until lattice top begins to turn golden brown. Handle carefully; it's hot! Never lift pie pan by the edges.
Can you cook a thawed Marie Callender pumpkin pie? ›Food Safety and Quality: Keep frozen; do not thaw. Ovens vary.
What is the number 1 pie in America? ›Apple pie is arguably one of the most popular pie flavors. A symbol of America, the apple pie was actually invented by the British. Apple pie is simply made with sliced apples on double-crusted pastry dough.
What is the most famous pie in the world? ›Apple Pie. What it is: Somehow both quintessentially English and American, this may be the most famous pie of all. In Britain it goes back to the 1300s, and the earliest recipe includes figs and raisins. Modern recipes tend to consist of apples, sugar, butter and cinnamon encased in shortcrust pastry.
Do I need to refrigerate Marie Callender pies? ›need to keep in the fridge some you don't. sure to enjoy within 3 days! a plastic bag.
Should frozen pies be thawed before baking? ›Place pie in freezer; pull out when ready to bake. When ready to bake pie, heat oven to 450°F. When oven is preheated, remove frozen pie from freezer; cut a few slits in top crust and place in oven. Do not thaw pie because no one wants a soggy pie.
Can I refreeze a frozen pie? ›You can safely refreeze frozen food that has thawed—raw or cooked, although there may be a loss of quality due to the moisture lost through thawing. To safely refreeze, the thawed product must have been kept cold at 40 degrees or below for no more than 3-4 days.
Are Marie Callender pies already cooked? ›All ingredients in the pie are pre-cooked - the crust isn't.
Is Marie Callender pumpkin pie good? ›
Marie Callender's frozen pumpkin pie is very squashy in flavor and not too sweet at all. It's heavy on the pumpkin pie spice, too—you gotta love nutmeg. The crust is buttery and it has this wonderful salty flavor that contrasts so well with the filling. It is definitely a looser pie, though.
How do you defrost Marie Callender pie quickly? ›Quick Serve by the Slice: Remove plastic wrap and plastic dome from pie; Using a sharp knife that has been placed under hot water before cutting, cut slices from frozen pie; Thaw each slice at room temperature for 30-45 minutes or in refrigerator for 45-60 minutes; Return unused portion of pie to freezer and cover with ...
What is Marie Callender famous for selling? ›The legacy of Marie Callender began in the early 1940s in Orange County, California, when Marie, an accomplished baker, first launched her legendary pie business, delivering freshly baked pies to area restaurants.
Which apple pie is better Mrs Smith or Marie Callender? ›The consensus was that Marie Callender's pie tasted the most authentic and the best overall. That said, Mrs. Smith's and Sara Lee both had something to offer. If you like your pies tart, go with Sara Lee.
Which pie sells the most? ›The clear winner for the United States as a whole was (not surprisingly) apple pie with more than 27% of sales going to the traditional flavor.