Pies and Mini Pies (12 page)

Apple Cream Mini Pies

** Cut the apples into smaller bite-size pieces for mini pies.

** Use 2 9" crusts for 12 muffin cups or 24 mini muffin cups.

Spray muffin pans with Pam. Add a strip of parchment paper to each muffin cup to use as handles for removing the tiny pies easily. Fill with pie crust as directed below, depending on your mini pie size.

Make the Apple Cream Pie filling according to this recipe. Only fill muffin cups 3/4 full with pie filling. TOPS - Add lattice pastry strips, use tiny cookie cutters in pastry, top with pie crust (slit top for venting) or just leave the top open. Pinch the crusts together if topping with pie crust.

Mini pies bake a little faster than regular pies. Cook the mini apple pies for about 15 to 20 minutes at 350 or 375 degrees F. If additional cooking time is needed, check the pies frequently until the crust is golden. Cool in pan.

Muffin/Cupcake Pan: 2-3/4” mini pies

Pie crust:
Cut 3-1/2” or 4" circles with a biscuit cutter or use a bowl to cut the circle. Shape the pie crust into each muffin cup.

Mini Muffin Pan: 1-3/4” mini pies

Pie Crust:
Make your favorite pie crust recipe. Roll the dough into 24 balls about 1" in diameter. Press the balls into the bottom and up sides of muffin cups.

Refrigerated Pie Crust:
Cut 3" circles with a cookie cutter and shape into each muffin cup.

Lemon-Blueberry Cream Pie

1 6 ounce shortbread crust prepared

1 4 ounce package sugar-free instant vanilla pudding

1 4 ounce package sugar-free lemon Jell-O®

2/3 cup instant powdered milk

1 1/2 cups water

1 cup light whipped topping

1 1/2 cups fresh blueberries

In a bowl, combine pudding, Jell-O®, milk powder and water. Mix well using a wire whisk. Blend in 1/4 of whipped topping. Gently fold in blueberries. Spread on crust. Refrigerate for 5 minutes. Spread on the rest of the whipped topping and chill for at least 2 hours.

Refrigerated Pies

Whether you use a graham cracker crust, prepared crust or bake a crust from scratch, you’ll find tempting fillings to create an easy refrigerator pie that’s perfect for impromptu gatherings, potlucks or tasty weekend snacks.

Refrigerated pies are perfect for a busy family. You usually have all the ingredients on hand to whip up a pie in a moment’s notice that will satisfy your craving for something sweet. Ingredients from your pantry and refrigerator like canned fruit, flavored gelatin, cream cheese and whipped topping make it simple and easy to serve up a light and refreshing or decadent and rich dessert. Garnish with a sprinkling of chopped nuts, chocolate curls, or a few fresh berries for extra eye-appeal, and your quick and easy dessert is ready to serve.

Please note: A few of the refrigerated pies use raw eggs in their ingredients. Be sure to use fresh eggs if you use raw eggs. We recommend that young children, pregnant women, the elderly and the infirm do not consume raw eggs. Replace the raw eggs with pasteurized eggs or fat-free egg product to eliminate food safety concerns.

French Cherry Pie

9 inch baked pie shell

1 cup sour cream

1 cup milk

1 package 3 1/2 ounce instant vanilla pudding

1/2 teaspoon almond extract

1/2 cup miniature marshmallows

1 can cherry pie filling, 1 pound 5 ounces, chilled

Beat sour cream and milk together – add pudding and extract and mix well. Fold in marshmallows. Pour into pie shell and chill for 45 minutes or more. Spoon cherries on top. Chill. Serve with whipped cream.

French Cherry Mini Pies

** Use 2 9" crusts for 12 muffin cups or 24 mini muffin cups.

** Refrigerator pie crusts may be used.

** Add filling from French Cherry recipe after baking and cooling the mini pie crusts.

Spray muffin pans with Pam. Add a strip of parchment paper to the muffin cup to use as handles for removing the tiny pies easily. Fill muffin cups with pastry as directed below, depending on your mini pie size.

Muffin/Cupcake Pan: 2-3/4” mini pies

Pie crust:
Cut 3-1/2” or 4" circles with a biscuit cutter or use a bowl to cut the circle. Shape the pie crust into each regular size muffin cup. Bake at 450 degrees F for 8 to 10 minutes or until lightly browned.

Mini Muffin Pan: 1-3/4” mini pies

Pie Crust:
Make your favorite pie crust recipe. Roll the dough into 24 balls about 1" in diameter. Press the balls into the bottom and up sides of muffin cups. Bake at 400 degrees F 6 to 8 minutes or until lightly browned.

Refrigerated Pie Crust:
Cut 3" circles using a round cutter and shape into each mini muffin cup or roll the dough into 24 balls about 1" in diameter. Press the balls into the bottom and up sides of mini muffin cups. Bake at 400 degrees F 6 to 8 minutes or until lightly browned.

Chocolate Turtle Pie

1 chocolate graham cracker crust

1/3 cup caramel dessert topping

1/3 cup pecans, chopped

2 packs chocolate cook ‘n serve pudding (4 ounces each)

3 cups milk

Spread caramel topping over the bottom of the graham cracker crust and sprinkle the caramel with pecans. Put into freezer until firm. Stir the chocolate pudding powder into a pan with milk; cook at medium heat until it comes to a full boil. Remove from heat. Cool for 5 minutes; stir twice. Pour into crust. Cover filling with plastic wrap. Refrigerate overnight.

Cheesecake Pie

Graham cracker crust

1 package cream cheese, 8 ounces, softened

1 tablespoon lemon juice

1/2 cup sugar

Dash of salt

1 teaspoon vanilla, divided

2 eggs, beaten

1 cup sour cream

2 tablespoons sugar

Beat the cream cheese until fluffy; slowly blend in lemon juice, 1/2 cup sugar, salt and 1/2 teaspoon vanilla. Add eggs, beating well after each egg. Pour into graham cracker crust and bake in 325 degrees F oven 25 or 30 minutes until set. Combine 1/2 teaspoon vanilla, sour cream and 2 tablespoons sugar and bake 10 minutes longer. Chill several hours.

Chocolate Nut Fluff Pie

Graham cracker crust

6 almond Hershey® bars

1/4 cup milk

16 marshmallows

Whipping cream (1/2 pint)

Melt together Hershey bars, milk and marshmallows in double boiler or microwave on 50% power, stirring every 30 seconds. Let mixture cool. Whip whipping cream and add chocolate mixture. Pour into crust and refrigerate until ready to serve.

Chocolate Nut Fluff Mini Pies

Graham Cracker Crust for Mini Muffin Pan: 1-3/4” mini pies

2 cups graham cracker crumbs

6 tablespoons butter, melted

5 tablespoons sugar

In a bowl, mix graham cracker crumbs, butter and sugar. Form an oblong ball in your hand by squishing the dough. If the dough doesn't stay together in a ball, more butter might be needed.

Spray muffin pans with Pam. Add a strip of parchment paper to the muffin cup to use as handles for removing the tiny pies easily. Form the dough into balls about 1 1/2" in diameter. Press the balls into the bottom and up sides of muffin cups.

Bake at 325 degrees F for 8 minutes. The crusts need to cool before removing from pan. As they cool, they will form a crust.

Yield: 24 graham cracker mini crusts.

Frozen Lemon Pie

1 cup vanilla wafers, rolled very fine

4 tablespoons melted butter

3/4 cup brown sugar