VEGETARIAN PIE RECIPE NZ RECIPES

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NO BAKE PUMPKIN PIE I RECIPE | ALLRECIPES



No Bake Pumpkin Pie I Recipe | Allrecipes image

This is a delicious no bake pie with a graham cracker crust.

Provided by Cathy

Categories     Pumpkin Pie

Yield 1 pie

Number Of Ingredients 9

1 (9 inch) prepared graham cracker crust
1 (.25 ounce) package unflavored gelatin
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon salt
1 (14 ounce) can sweetened condensed milk
2 eggs, beaten
1 (15 ounce) can pumpkin puree

Steps:

  • In a heavy saucepan combine gelatin, cinnamon, ginger, nutmeg, and salt. Stir in condensed milk and beaten eggs, mixing well. Let stand one minute, then place on burner over low heat, stirring constantly for about 10 minutes, or until gelatin dissolves and mixture thickens. Remove from heat.
  • Stir in pumpkin, mixing thoroughly, and pour mixture into graham cracker crust. Chill for at least 3 hours before serving.

Nutrition Facts : Calories 345.9 calories, CarbohydrateContent 50.9 g, CholesterolContent 63.2 mg, FatContent 13.2 g, FiberContent 2.2 g, ProteinContent 8.1 g, SaturatedFatContent 4.8 g, SodiumContent 525.8 mg, SugarContent 40 g

BASIC MERINGUE RECIPE | DELICIOUS. MAGAZINE



Basic meringue recipe | delicious. magazine image

Think meringue is too fiddly or time consuming to make from scratch for a pavlova or roulade? Think again! Make perfect meringues every time, with this easy basic meringue recipe. Then as soon as you’re feeling like a pro, be inspired by the recipes in our marvellous meringue collection – over 30 to browse.

Provided by delicious. magazine

Total Time 1 hours 30 minutes

Prep Time 15 minutes

Cook Time 1 hours 15 minutes

Yield Serves 6

Number Of Ingredients 3

3 large, organic egg whites
175g white caster sugar
½ tsp vanilla extract

Steps:

  • Preheat the oven to 140°C/fan120°C/gas 1. In a large, grease-free mixing bowl, whisk the egg whites to soft peaks. While continuously whisking, slowly add the caster sugar – 1 tbsp at a time – until you have a stiff, glossy meringue mixture. Whisk in the vanilla extract until combined.
  • Line a baking tray with baking paper, fixing it in place with a tiny blob of meringue in each corner (we have a /basic-meringue-video/short video showing this technique). Using a metal spoon, place 6 craggy dollops of meringue on the baking paper, well spaced apart.
  • Bake for 1¼ hours for mallowy centres, or 1½ hours if you prefer crisper meringues. Peel off the baking paper, then transfer the mallowy meringues to a wire rack to cool, or leave the crisp ones in the turned-off oven for at least 4 hours to cool slowly, then transfer to a wire rack.

Nutrition Facts : Calories 121kcals, FatContent trace (trace saturated), ProteinContent 1.6g, CarbohydrateContent 30.6g (30.6g sugars), FiberContent

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