Cake Mix Pie Crust # 2

Pat Duran

By
@kitchenChatter

This is a great cake mix crust for the pie fillings that uses fresh fruit or custard filling...try using this filling sometime:
Custard Pumpkin Pie - crustless


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Comments:

Serves:

9 to12

Prep:

10 Min

Cook:

1 Hr

Method:

Bake

Ingredients

CAKE MIX CRUST FOR ANY PIE FILLING:

1 box
regular size cake mix, sifted
1 large
egg
1/2 c
butter, melted
combine the cake mix egg and butter together; now set aside 2/3 cup of this batter, to add to any filling you use.

SUGGESTED PIE FILLING: PECAN CUSTARD PIE

2/3 c
of the above cake batter
1 1/2 c
light or dark corn syrup
3 large
eggs
1/2 c
dark or light brown sugar, packed
1 tsp
almond or rum or vanilla extract, you choose
1 1/2 c
roughly chopped pecans, plus some whole for garnish
white frosting for drizzle

Directions Step-By-Step

1
Preheat oven to 325^. Spray a 9x13-inch cake pan with non-stick baking spray; set aside.
2
After you make the Cake Mix Batter - remove and set aside the 2/3 cup of the batter. Spread the remaining cake mix batter into the prepared cake pan and bake for 15 minutes to partially bake the crust.: just until lightly brown.
3
Now mix the reserved 2/3 cup of the cake batter with the syrup,eggs, sugar, extract and roughly chopped pecans.
4
Pour this mixture on top of the partially baked cake crust and bake for about 55-60 minutest or until set. Test by inserting knife about 1 inch off center of pie to see if it comes out clean;if it does it's baked long enough. Cool on wire rack.
Drizzle with frosting and garnish with whole pecans.

About this Recipe

Course/Dish: Pies, Other Desserts
Main Ingredient: Sugar
Regional Style: American
Other Tags: Quick & Easy, For Kids