Mug Pie Recipes

MISSISSIPPI MUG PIE

Steps:

• Spray a large microwave-safe mug with nonstick spray. Add cocoa mix, cake mix, egg substitute, and 2 tablespoons water. Mix well.
• Add chocolate chips and about a third of the pudding to the mug, and stir gently to combine. Microwave for 1 minute.
• Fluff with a fork, and then gently mix in the remaining pudding. Microwave for 1 more minute.
• Let cool slightly. Top with whipped topping and garnish with mint, if using. Dig in!

MUG PUMPKIN PIE MICROWAVE MUG PIES

Steps:

• In a small bowl, whisk together the pumpkin puree, egg, milk, brown sugar, pumpkin pie spice and salt until no lumps
• In a microwavable mug add in your crushed cookies to the bottom.
• Pour into your pumpkin pie mix on top
• Microwave roughly 1 1/2 -2 minutes, checking every 30 seconds. The top may look slightly damp but it will set as it cools. Cooking time is based on my 1200W microwave so your timing might vary.
• Carefully remove the mug from the microwave. Let it stand for a couple minutes to cool. Serve with whipped cream and Enjoy otherwise place in the fridge for up to 24 hours.

BEST MUD PIE

Steps:

• Freeze the crust until firm, about 30 minutes. Place half the coffee ice cream into a bowl, and let it stand about 10 minutes to soften. Return remaining ice cream to the freezer. Mix softened ice cream with the mini chocolate chips. Spread the ice cream and chips in an even layer over the frozen crust. Cover with plastic wrap, and freeze for 2 hours.
• Heat the topping in the microwave on low until warm and easy to pour, 30 seconds to 1 minute (do not let the sauce get very hot). Pour into a bowl. Set aside 2 tablespoons cookie crumbs for garnish; stir remaining cookie crumbs into the fudge topping. Remove the pie from the freezer, and layer the cookie crumbs and fudge topping mixture over the ice cream with chips. Cover with plastic wrap, and return to freezer for 2 hours.
• Take the remaining frozen coffee ice cream out of the freezer, and allow to stand for about 10 minutes to soften. Layer the ice cream over the layer of cookie crumbs and fudge topping. Cover with plastic wrap, and return to freezer for 2 more hours.
• Remove pie, and frost the top of the pie with the whipped topping. Top with the reserved cookie crumbs. Cover with plastic wrap, and return to freezer for 2 more hours to freeze the whipped topping layer. Cut the pie into serving pieces, and drizzle each serving with about 1 tablespoon of the chocolate syrup.

PUMPKIN PIE MUG CAKE

Steps:

• Crack egg into a microwave-safe mug. Whisk in brown sugar. Add flour, pumpkin puree, white sugar, vanilla extract, cinnamon, ginger, nutmeg, and salt; whisk until well blended.
• Cook in the microwave on high until puffed and golden, about 1 minute 15 seconds.

MISSISSIPPI MUD PIE

Steps:

• Preheat oven to 350°. In a large bowl, beat flour, pecans and butter until blended. Press into the bottom of a 13x9-in. baking dish. Bake until golden brown, about 15 minutes. Remove to a wire rack; cool completely. , Make chocolate pudding according to package directions; let stand 5 minutes. In a bowl, beat cream cheese and sugar until smooth; fold in 1 cup whipped topping. Spread cream cheese mixture over cooled crust. Spread pudding over cream cheese layer; top with remaining whipped topping. If desired, top with additional pecans and chocolate curls.

CHICKEN MUG PIE

Steps:

• Preheat oven according to package directions and arrange biscuits on cookie sheet. You will have 4 extra biscuits. Save them for ham and cheese or egg and cheese breakfast sandwiches the next morning. Sprinkle biscuits with a little paprika and bake for 10 to 12 minutes.
• In a medium pot over medium to medium high heat, cook chicken in butter 2 minutes then add veggies and season with salt and pepper and poultry seasoning. Cook 5 minutes more, add flour cook another minute. Add potatoes, then whisk in half-and-half or cream and chicken stock. Add nutmeg. Bring soup to a boil by raising heat, then turn heat back to simmer and cook soup another 10 minutes. Adjust seasonings. Add peas. Stir in to warm them through a minute.
• Serve mugs of soup with biscuits on top to cap the mug: chicken mug pies!

MUG PIE !

Steps:

• Cut potatoes into about 1/2 inch chunks, cover with cold water & put over high heat until boiling then reduce heat to simmer.
• Brown turkey over medium high heat until well browned, add onion & cook until soft.
• Sprinkle flour, 1/2 teaspoon salt, the pepper, sage & paprika over the meat & mix well together. Add stock a half cup at a time & mix well then add your thawed & drained vegetables & stir until well combined. Reduce heat to medium low & simmer until potato's are ready adding a little stock or water if mix is getting dry.
• When potato's are just tender, drain & add butter, milk & half teaspoon salt then mash. Add more salt if needed & leave a few chunks if you like.
• Taste your meat mix for salt & adjust if needed, add extra stock or water if you like a wet mix but it's best to have a thick gravy & firmer texture to the meat & veg without being dry.
• Ladle meat & veg evenly into 4 Soup Mugs then top evenly with the mashed potato's. Place under broiler to brown the mash if you like but cover the handles of mugs loosely with foil to help them from getting too hot to handle. This browning is optional.