I dont like walnuts, what should i use?
This pie is SO easy and delicious! Everyone LOVED it : I did however, use regular flour, melted the butter, mixed well with an electric mixer, and baked in a glass 9. inch pie plate for 40 minutes at 350 degrees. PUIKUS! It made it's own crust and was perfect cream pie consistency in the middle. We topped it off with whipped cream. Next time I might cut back on the sugar... t was very sweet. Thanks Amanda:
Did I make it incorrectly? Really soupy in the middle. Tasted eggy. The edges were good. A slightly golden color. I just made it because I had coconut to get rid of from a previous recipe. What went wrong? Is it because I beat it all together with an electric mixer? HELP!?!?
this is a GREAT recipe.. I just used regular flour and it worked really well! It was a sweet pie so you could probably not put as much sugar as it calls for. and don't put more flour just because it's soupy because it's supposed to be like that. It cooks really well believe it or not. It tastes best cold. D.
This was just okay. If you like rice pudding, this has a similar taste only with coconut. The crust results from a settling of the flour on the bottom of the pan that does not brown or become crispy or solid at all. Taste was ok. I followed the suggestion of others and only used 3 eggs. Good part was that it was quick, used common ingredients and was easy to make and serve, but I think there are better ways to use up coconut.
2022-10-15 The first ones I made was in the 80's using Bisquick, a Coconut Crustless Pie and don't forget the Impossible Bacon Pie. As the years go by, these crustless . rom cookingwithk. etEstimated Reading Time 2 mins
Sassy Holiday Aprons These just make me laugh! And a new apron is a great holiday baking incentive! These cute aprons could also make a great hostess or host gift for the chef in your friends and family hosting holiday gatherings.
How do i store crustless pumpkin pie?
This blog started as a way for me to share my recipes culinary adventures, tips for vibrant health happiness, thoughts on the latest developments in nutritional medicine the low down on the Sydney wholefoods scene and beyond.
My favorite part of any pie will always be the filling. It's not that I don't like pie crust, I really do. I especially love graham cracker pie crusts like the one I use when I make my Pumpkin Pie For Oneor mychocolate graham cracker crust found inmy Double Chocolate Caramelized Banana Cream Pie recipe. Those areheavenly!
I've been very successful in recreating crustless quiches and two of my personal favorites are my Pea, Cheddar and Crispy Pancetta Crustless Quiche and my Crustless SeafoodCreole Quiche. After making crustless quiches for so long, I began to realize thatyou really don't need a crust to make a fabulous pie or quiche. It's all about the wonderful filling.
To change things up a bit with our pumpkin pie, and to eliminate the need for a crust, I began making these crustless pumpkin pies in my skillet a few years back and no one complained. It's not a totally low-carb pie because of the streusel, but you can leave the streusel off the top if you want to. It's delicious either way.
It begins with canned pumpkin pure and evaporated milk.  To those, I add ground cinnamon, nutmeg, ginger, cloves and eggs.  After I blend everything together, it's poured into a skillet and baked in the oven.
While the crustless pie is baking, I make the buttery, spiced streusel topping. The topping is a mixture of flour, sugar, chopped pecans, butter and an assortment of spices. Towards the end of the baking process, I pull the skillet out of the oven and add the delicious topping, then I put it back in the oven to finish baking and to deliver a beautiful light brown topping.
This pie hasthe traditional flavors we've come to love and look forward to in a pumpkin pie, the only difference is that there isn't a crust. Norėčiau kepti šią pyragą dieną prieš padėką. Manau, kad skonis ir tekstūra yra sustiprinta su naktį šaldytuve. Clustless saldžiųjų bulvių pyragas, iš esmės saldus bulvių pyragas, neturintis plutos. Jis patenka į žinomų neįmanomų pyragų kategoriją, kuri buvo nuo bisquick įvedimo 80-aisiais.
praėjusią savaitgalį norėjau išbandyti idėją, kurią turėjau su kairiaisiais saldaus bulvių. Kaip Padėkos yra artėja , aš žinau, kad šis receptas bus naudingas. Negalima gauti manęs - mes mylime savo likučius, tačiau yra dalykas, apie kurį galite tik valgyti tiek daug saldžiųjų bulvių, todėl aš atėjau su šiuo pyragu.
Šie baisūs pyragų receptai tampa klasika. Iš esmės, plutos pyragas yra pagamintas su kiaušinių kranto pagrindu, ir tam tikrų rūšių miltai, visos paskirties ar be glitimo, pridedamas taip, kad kepti, sudaro savo plutą. Jūs netgi galite vartoti likusias saldžių bulvių keptuvę ir naudokite jį į plutos saldžiųjų bulvių pyragą. Tiesiog matuokite, kaip norėtumėte įprastų saldžiųjų bulvių, mažiau cukraus.
