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These Pie à la Mode Belgian Waffles are the ultimate post-holiday breakfast.
Whenever we think of leftovers after a big holiday, we usually think of the savory stuff and what we’re going to do with it. Some make soup, some make pot pies, some make sandwiches, and that’s all well and good, the meat and veggies can’t go to waste. But what about dessert?
No… you can’t just eat it as is, it deserves a new and innovative day-after recipe of its own. I mean, if mashed potatoes get a new take on life, the pie deserves one too!
And by a new take on life, I mean heating a piece up, plopping it down on a warm Belgian waffle and topping it with ice cream and whipped cream – for breakfast! I call it: Pie à la Mode Belgian Waffles! Especially this year, where Christmas falls on a Friday, many will be hunkering down for the long weekend and living on leftovers, so why not start the weekend out right with this incredible breakfast and dessert mashup!
I know for me this year has been a whirlwind and I plan on doing absolutely nothing the weekend after Christmas. I’m quite honestly thinking about just unplugging the computer, letting my phone die for a couple of days and tackling my Winter Reading List. What about you guys, planning anything fun or totally and completely boring like me?
What we refer to as Belgian Waffles in North America, are not actually the kinds of waffles you get in Belgium. In Belgium, there are a lot of different varieties of waffles depending on the region of the country you’re in. What makes Belgian Waffles different from your standard waffle here in the states is that it has deeper squares, is bigger and round in size, and is light and fluffy on the inside with a nicely browned crisp on the outside. Generally, Belgian Waffles were also made with yeast, but nowadays, most use baking powder. Belgian Waffles are usually piled high with delicious toppings!
The best part about this recipe is that it’s totally customizable, you can make it with any flavor pie you want! We always have a few Marie Callender’s® Dessert Pies on the dessert table, because it’s not the holidays without pie and they’re so much more convenient than making them from scratch. Especially when you have a million other things to be focusing on. Marie Callender’s delivers fantastic flavor with ease so we can enjoy more of the holidays with those who matter most.
So whether it’s my favorite, Razzleberry, as seen here, or pumpkin or apple or cherry, it’s going to taste even more delicious when paired with a Belgian waffle, ice cream, and Reddi-Wip®! This breakfast, or even dessert, is a fresh, new recipe that still encompasses that comforts of home.
Pie à la Mode Belgian Waffles
- Cook pie according to package instructions, if using leftovers, warm the pie up.
- Preheat the waffle iron.
- Sift together flour, baking powder, and salt in a medium bowl and set aside.
- In a second bowl, beat together the egg yolks and sugar until sugar is completely dissolved and eggs have turned a pale yellow.
- Add the vanilla extract, melted butter, and milk to the egg and sugar mixture and whisk until combine.
- Combine the mixed wet ingredients with the dry ingredients and whisk just until blended. Do not over mix.
- In third bowl, beat the egg whites with an electric mixer until soft peaks form, about 2 to 3 minutes.
- Using a rubber spatula to fold the egg whites into the batter. Do not overmix!
- Coat the waffle iron with non-stick cooking spray and pour enough batter in iron to just cover waffle grid.
- Close and cook as per manufacturer's instructions until golden brown, about 2 to 5 minutes.
- Top with a slice of the Marie Callender's® Dessert Pie, a scoop of ice cream, and Reddi-Wip and serve immediately.
Pick up Marie Callender’s® Dessert Pies in the freezer section at Walmart!