Top 4 Marie Callender Pie To Leave You Craving More!

Are you here after the ‘sweet disaster’ that you had some time back when you were happily creating the famed Marie Callender pie (the pumpkin pie variety)? Was it the Sharon Weiss torched, or did you manage to burn it in a different way? Jokes apart, if you are here looking to curate some of the US restaurant chain’s unique pie recipes, this article will help you understand the same. 

As you already know, Callender serves you a boatload of pies (visit any Walmart store, apart from their specific restaurants, and you will have the varieties gracing the grocery racks); here are some that are truly worth the trip. In fact, we save you the instant pickup option and provide you with the traditional cooking format – just the way Callender’s curated it. 

Here’s to the sweetness of it all – 

Which are the 4 famed Marie Callender pie recipes? 

#The measurements are as per US metrics.

Here are some of her famed pies you cannot miss – 

1. Pumpkin Pie recipe 

Since you managed to burn one of the famed pies from Marie Callender, we will start with that. If you plan a dessert for your Halloween dinner, there’s nothing better than this. Here’s how to make this jack-o-lantern and spooky pie – 

What do you need? 

For the crust – 

You can either get a deep-dish style market crust or make one. For that, you will require – 

• All-purpose flour (1 cup)
• Shortening butter or lard (1/3 cup)
• Salt (1/2 teaspoon)
• Cold water (4 tablespoons)

If you are following the traditional Marie Callender pie and making the pie at home, then you will have to do it by – 

Blend the salt and flour and add the lard to it. Ensure that the texture is somewhat like small peas. Now keep adding water – little by little to make this dough moist. Make a dough ball and flatten it. Before doing that – sprinkle a little flour on the surface. Roll this into a circle and fit into a pan. Fold the edges to create the perfect base. 

For the filling – 

• Eggs (3) 
• Salt and ground ginger (1/2 teaspoon each) 
• Ground cloves (1/8 teaspoon) 
• Pumpkin puree (1 3/4 cups). Refrain from using pumpkin mix. 
• Milk (full-fat variety) (3/4 cup)
• Ground nutmeg (1/4 teaspoon) 
• Brown sugar (1/4 cup)
• Sugar (1/2 cup)
• Heavy cream (1/4 cup) 
• Ground cinnamon (1 teaspoon)

How to make it? 

• Preheat the oven to 425 degrees F. 
• Combine the filling ingredients and blend them until it becomes frothy and creamy. Ensure that the thickness of this blend is uniform. 
• Pour this mix into a pie shell and bake for 15 minutes. Once the first set of baking is over, reduce the heat to 350 degrees F and continue to bake it for another 45-50 minutes. 

 Serve it after cooling it. 

2. Double Cream Blueberry Pie 

You are mistaken if you think the Marie Callender pie will only give you a berry punch on your tongue! Instead, it leaves the tongue with a tangy apple taste, while the sour cream and vanilla combo stays long after you finish the pie. Here’s how to perfect it – 

What do you need? 

1 baked pie shell (pre-prepared) 

For the filling – 

• Blueberries in heavy syrup (1 can – approximately 15 ounces; drain it well, and keep the juice aside) 
• Apple (peeled and cubed) (1 cup) 
• Salt and Cinnamon (1/4 teaspoon each) 
• Lemon juice (1/2 teaspoon) 
• Cornstarch (3 tablespoons) 
• Sugar (3/4 cup) 
• Water (2 cups. Has to be used in parts) 

For the sour cream topping – 

• Sour cream (1 cup) 
• Cold water (2 tablespoons) 
• Vanilla extract (1 teaspoon) 
• Sugar (1/2 cup) 
• Cream cheese (1 tablespoon) 
• Unflavored gelatin powder (1/2 tablespoon) 

How to make it? 

• How about making the topping and keeping it aside? You will have to blend the cream cheese with salt, sugar and sour cream and warm it on low heat. You will have to ensure that the sugar dissolves but the syrup must not dry out. Once it becomes smooth, you can add the vanilla extract little by little and keep stirring it. 
• To create the gelatin mix, combine water with gelatin and keep it aside. 
• Now combine these two products in a way so that the texture becomes creamy. You may put whipped cream over it. 
• Coming to the filling – you will have to start by cooking the apple by combining it with – sugar and salt at medium temperature. Cook them for 10 minutes. 
• Once that is done, prepare the cornstarch and water blending (use 1/4 cup water). Also, blend the blueberries and cinnamon and keep it aside. 
• Into the apple, add both lemon and the blueberry juice (you had kept aside). While stirring it, add cornstarch powder to this. Keep stirring the concoction until its texture becomes thick. 
• Into this blending, add the berry-cinnamon mix with a little water and make a thick paste-like structure. Put this into the pie shell and refrigerate it. 

Serve with the pre-prepped topping, and add a dash of whipping cream. 

3. Coconut Cream recipe 

One of the most-sold Marie Callender pie – the dense vanilla cream simply ladles on your tongue while the shaved specks of coconut tinge on your tastebuds like no other. The whipped cream on the top will make this creamily delicious. 

What do you need? 

2 baked pie shells 

• Whole milk (full-fat variety) (3 cups) 
• Coconut flakes/shaves (2 cups, have to be used separately) 
• Heavy cream (2 cups) 
• Whipped cream (1 can – approximately 8 ounces) 
• Sugar (2 tablespoons) 
• Vanilla extract (1/4 teaspoon) 
• Vanilla pudding mix (4 ounces – ready-to-serve type) 

How to make it? 

• You will have to begin by blending the vanilla pudding with milk. Heat it over medium flame and keep stirring it so that a ladle is not formed. 
• When you see it bubbling or simmering, you must remove it from the heat. Even when it is cooling down, keep stirring it. 
• Add coconut shaves (1 1/2 cups) and vanilla extract to this blend as you stir it. Ensure that 5 minutes have passed before you add this combo. Take the remaining 1/2 cup of coconut and toast it in the oven at 350 degrees F until it turns light brown. Keep it aside. 
• You must have seen that the pudding is almost ready. Add 5 ounces of whipped cream to this and keep it aside until it thickens. 
• Once it is thick enough, you will have to – pour it into the baking shells and put it in the refrigerator. 
• Now, make another cream mixture by blending the sugar and heavy cream. Chill it. Once done, beat it and make stiff peaks out of it. 
• Pack this into a piping back and make 8 dollops of whipped cream at the center of the pie. Sprinkle the coconuts you have toasted on that whipped cream. 
• Put it on the pie and further freeze it for 4 hours. 
• You could also use graham crust (baked and cooled) or pastry for the filling.

4. Banana Cream Pie 

While the banana layers the base, you will taste the silky vanilla meringue as you bite into this Marie Callender pie. With the crunchiness of almonds touching your tongue, you are bound to enjoy this light-nutty pie. 

What do you need? 

For the topping with whipped cream – 

• Chilled whipping cream (3/4 cup) 
• Vanilla extract (1 teaspoon) 
• Powdered sugar (2 tablespoons) 

For the crust and banana filling 

• 9 inches pie crust (pastry) – bake it and cool it (1) 
• Bananas (sliced – 2 medium-sized) 
• Almonds (sliced – 1/8 cups) 
• Sugar (2/3 cup)
• Both evaporated milk and whole milk (1 1/2 cups each) 
• Softened butter (2 tablespoons) 
• Vanilla extract (1 tablespoon) 
• Egg yolk (4 – beaten) 
• Cornstarch (1/4 cup) 
• Beaten whipped cream (1/4 cup) 
• Salt (1/2 teaspoon) 

How to make it? 

• You will have to start by blending – both varieties of milk, cornstarch, and sugar. Boil this over medium heat and keep stirring it for 1 minute. Ensure that the blend becomes thick. 
• Now you have set aside the beaten eggs. Pour half of this hot concoction into the beaten eggs slowly, as if to temper the eggs. As you do that, keep whisking this mixture. 
• In the next step, you will have to add this combo to the original pudding concoction and cook it on medium flame. It has to be done until the mixture starts boiling. 
• While on the flame, add the cream cheese. Blend it well. 
• Then remove from the heat and add the vanilla extract and keep mixing it. 
• The pudding is almost ready. You will have to pour half of it into the pie and place the layer of bananas on top of that. Then, pour the other half of the pudding. 
• You will have to garnish it with whipping cream and almond crusts. For that – beat the whipping cream to the extent that it forms peaks. Then add the powdered sugar and vanilla to it. 
• Once the pie has cooled – garnish it well and serve. 

Don’t miss their offerings 

If you have been an age-old Marie Callender pie fan, you must check out the plethora of offers from Marie Club. With a range of monthly pie deals, holiday specials, and dine-in coupons – this limited-time membership offer will enable you to check out a range of their products. Keep browsing this website if you want more news updates on this restaurant chain.