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My Lil’ Pie Maker

RM39.00 RM22.00

Did someone scream for pie? You bet we did! If your little one’s party is just around the corner, you’re going to need to make them the perfect most delicious lil’ pies that they’ll be begging for more! So what are you waiting for? Get your hands on this deal we have for you:

Features:
• Bake mini fruit pies, pot pies, or quiches like a pro in just minutes!
• Each set includes one silicone mold, one bottom cutter and one double-sided spatula
• Refrigerator, freezer & dishwasher-safe
• 8″ square mold makes four 3.5″ pies at a time

What’s in the box

1 x MyLil Pie Makers Set

In Stock

SKU: ML

 

Specifications 

Product Dimension (L x W x H in cm) 22 x 22 x 3.5
Package Dimension (L x W x H in cm) 26.5 x 22.5 x 6
Product Weight (in kg) 0.158
Package Weight (in kg) 0.272
Material Silicone
Color Red

as-seen-on-tv-1000-526035-1-zoom

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RECIPES GUIDES:

 

My Lil Pie Maker Recipes

 

Lil’ Strawberry Rhubarb Pies

Ingredients:

  • 8 strawberries, rinsed and patted dry
  • 2 ounces rhubarb, rinsed and patted dry
  •  1 tablespoon unsalted butter
  • 4 tablespoons granulated sugar
  • 1 tablespoon all-purpose flower
  • 1/4 teaspoon of grated orange zest
  •  pinch of salt
  • 1 pie dough round for a 9 inch pie (will make 4 little pie bases)
  • 1 frozen puff pastry sheet, thawed (will make 4 little pie top)

Directions:

  1. Preheat oven to 425°F
  2. To make the filling, remove the stem and coarsely chop the strawberries. Set aside.
  3. Cut the rhubarb into 1/2 inch pieces. Melt the butter in a small frying pan over low heat. Add the rhubarb and cook, stirring until very tender, 7-9 minutes. Remove from heat. Add the strawberries, sugar, flour, orange zest, and salt. Stir until well blended. Set aside to cool.
  4. Cut the prepared pie dough with My Lil’ Pie Maker Bottom Cutter and place each cut piece of crust into mold.
  5. Divide the filling among the crusts and spread evenly.
  6. Cut the prepared puffed pastry sheet with My Lil’ Pie Maker two-sided top cutter. Choose the lattice top side. Place a small puff pastry round over each filled crust. Use an egg wash to seal.
  7. Bake the pies until the crusts are well browned, about 10 minutes.

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Lil’ Pumpkin Pies

Ingredients:

  • 2/3 cup canned pumpkin puree
  • 1/2 cup firmly packed golden or dark brown sugar
  • 2 teaspoons all-purpose flour
  • 1 teaspoon ground ginger
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1 teaspoon pure vanilla extract
  • whipped cream (for serving)
  • 2 teaspoons fresh lemon juice
  • 1 pie dough round for a 9 inch pie (will make 4 little pie bases

Directions:

  1. Preheat oven to 425°F
  2. To make the filling, combine the pumpkin puree, brown sugar, flour, ginger, cinnamon, nutmeg, and salt in a bowl. Whisk until smooth.
  3. Add the eggs and vanilla. Whisk until blended.
  4. Cut the prepared pie dough with My Lil’ Pie Maker Bottom Cutter and place each cut piece of crust into mold.
  5. Divide the filling among the crusts and spread evenly.
  6. Bake the pies until the crusts are well browned, about ten minutes. Serve warm or at room temperature, topped with whipped cream.

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Lil’ Pecan Pies

Ingredients:

  • 1/3 cup golden cane syrup or light corn syrup, plus 2-3 tablespoons for brushing
  • 1/3 cup firmly packaged golden or dark brown sugar
  • 3 tablespoons unsalted butter, melted
  • Pinch of salt
  • 2 large eggs
  • 3/4 teaspoon pure vanilla extract
  • 1/2 cup chopped pecans
  • Vanilla ice cream or caramel glaze for serving
  • 1 pie dough round for a 9 inch pie (will make 4 little pie bases)

Directions:

  1. Preheat oven to 425°F
  2. To make the filling, combine the cane syrup, brown sugar, butter, and salt in a bowl. Whisk until smooth.
  3. Add the eggs and vanilla. Whisk until the mixture is well blended.
  4. Cut the prepared pie dough with My Lil’ Pie Maker Bottom Cutter and place each cut piece of crust into mold.
  5. Scatter the pecans evenly into each crust. Divide the filling on top of the pecans and spread evenly.
  6. Bake the pies until the crusts are well browned, or for about 10 minutes
  7. Brush the tops of the pies with the remaining syrup
  8. Serve warm with vanilla ice cream or caramel glaze.

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Lil’ Spicy Chili Pies

Ingredients:

  • 1 tablespoon olive oil.
  • 6 oz ground beef turkey
  • 2/3 cup chunky-style tomato salsa
  • 1/2 cup canned black or white beans, rinsed and well drained
  • 3/4 teaspoon chili powder
  • Salt and freshly ground pepper
  • 1 pie dough round for a 9 inch pie (will make 4 little pie bases)
  • 1/2 cup shredded Cheddar or Jalapeno Jack cheese for serving
  • 2/3 cup shredded iceberg lettuce for serving

Directions:

  1. To make the filling, add the oil to a frying pan, and warm over medium-low heat.
  2. Add the ground beef or turkey and cook, stirring until the meet is crumbled and cooked through, 5-7 minutes.
  3. Add the salsa, beans, and chili powder. Stir frequently, until the liquid comes to a boil..
  4. Boil and stir frequently until the liquid is reduced and thickened for about 2 minutes.
  5. Preheat oven to 425°F
  6. Cut the prepared pie dough with My Lil’ Pie Maker Bottom Cutter and place each cut piece of crust into mold.
  7. Divide the filling among the crusts and spread evenly.
  8. Bake the pies until the crusts are well browned, about 10 minutes. Serve warm with lettuce and cheese sprinkled on top.

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Blueberry Ginger Pies

Ingredients:

  • 3/4 pint blueberries, rinsed and patted dry
  • 1/3 cup granulated sugar
  • 5 teaspoons all-purpose flour
  • 1 tablespoon finely chopped crystallized ginger
  • 1-1/2 teaspoons fresh lemon juice
  • A pinch of salt
  • 1 pie dough round for a 9 inch pie (will make 4 little pie bases)
  • 1 frozen puff pastry sheet, thawed (will make 4 little pie top)
  • Vanilla ice cream for serving

Directions:

  1. Preheat oven to 425°F
  2. To make the filling, combine the blueberries, sugar, flour, ginger, lemon juice, and salt in a bowl. Stir the mixture until the berries are lightly crushed and evenly coated.
  3. Cut the prepared pie dough with My Lil’ Pie Maker Bottom Cutter and place each cut piece of crust into mold.
  4. Divide the filling among the crusts and spread evenly.
  5. Cut the prepared puffed pastry sheet with My Lil’ Pie Maker two-sided top cutter. Choose the original top side. Place a small puff pastry round over each filled crust. Use an egg wash to seal.
  6. Bake the pies until the crusts are well browned, about 10 minutes. Serve warm with vanilla ice cream.

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Lil’ Bacon and Potato Quiches

Ingredients:

  • 1/3 cup whole milk
  • 2 large eggs
  • Pinch of freshly grated nutmeg
  • Salt and freshly ground pepper
  • 1/3 cup diced cooked bacon
  • 1 tablespoon finely chopped green onion
  • 1/2 cup finely shredded sharp Cheddar cheese
  • 1 pie dough for a 9 inch pie (will make 4 little pie bases)

Directions:

  1. Preheat oven to 425°F
  2. To make the filling, combine the milk, eggs, nutmeg, and a pinch each of salt and pepper in a small bowl. Whisk until well blended.
  3. Cut the prepared pie dough with My Lil’ Pie Maker Bottom Cutter and place each cut piece of crust into mold.
  4. Divide the filling among the crusts and spread evenly.
  5. Cut the prepared puffed pastry sheet with My Lil’ Pie Maker two-sided top cutter. Choose the original top side. Place a small puff pastry round over each filled crust. Use an egg white to seal.
  6. Bake the pies until crusts are well browned, about 10 minutes. Serve warm with vanilla ice cream.

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Lil’ Apricot Pie

Ingredients:

  • 2 teaspoons cornstarch
  • 2 teaspoons fresh lemon juice
  • 3 ripe apricots, halved, pitted, and cut into 1/2-inch pieces
  • 2 tablespoons apricot preserves
  • 2 tablespoons granulated sugar
  • 1 tablespoon unsalted butter
  • A pinch of salt
  • 1/2 teaspoon pure vanilla extract
  • 1 pie dough round for a 9 inch pie (will make 4 little pie bases)
  • 1 frozen puff pastry sheet, thawed (will make 4 little pie tops)
  • Lemon or cinnamon ice cream for serving

Directions:

  1. To make the filling, stir together the cornstarch and lemon juice in a small bowl until the cornstarch dissolves. Set aside.
  2. In a frying pan over medium-low heat, cook the apricots, preserves, sugar, butter, and salt, stirring frequently, until the sugar is melted, about 2 minutes.
  3. Stir the cornstarch mixture and pour into the pan. Bring to a boil, continuing to stir.
  4. Boil until the apricots are tender, about 1 minute. Remove from the heat. Add the vanilla. Stir gently to coat the apricots with the liquid. Set aside.
  5. Preheat oven to 425°F
  6. Cut the prepared pie dough with My Lil’ Pie Maker Bottom Cutter and place each cut piece of crust into mold.
  7. Divide the filling among the crusts and spread evenly.
  8. Cut the prepared puffed pastry sheet with the My Lil’ Pie Maker lattice cutter. Place a small puff pastry round over each filled crust. Use an egg wash to seal.
  9. Bake the pies until the crusts are well browned, about 10 minutes. Serve warm with ice cream.

 

 

Unit 1, 2