Pies and Mini Pies (10 page)
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.
Magic Lemon Cream Pie
1 unbaked graham cracker crumb crust
1 can Eagle Brand® sweetened condensed milk
1/2 cup lemon juice
2 tablespoons confectioners’ sugar
1/4 teaspoon lemon extract or the rind of 1 lemon
1/2 cup whipping cream
Blend together Eagle Brand® milk, lemon juice and grated lemon rind. Pour into an 8 inch unbaked crumb crust. Fold confectioners’ sugar into whipped cream and add to top of pie. Cover with whipped cream – sweetened with confectioners’ sugar. Refrigerate.
Chocolate Angel Strata Pie
1 unbaked pie shell (9 or 11”)
Bake pie shell 12 minutes at 425 degrees F. Cool.
2 egg whites
1/2 teaspoon vinegar
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup sugar
Beat egg whites, vinegar, cinnamon and salt until soft mounds form. Add sugar slowly, beating until the meringue is in stiff peaks. Spread on sides and bottom of pie shell. Bake at 325 degrees F for 16 to 18 minutes.
Chocolate Whipped Cream Filling
:
1 cup chocolate chips
2 egg yolks, slightly beaten
1/4 cup water
1/4 cup sugar
1/4 teaspoon cinnamon
1 cup whipping cream (1 pint)
Melt the chocolate chips in the microwave at 50% power, stirring every 30 seconds. Add the egg yolks and 1/4 cup water. Spread 3 tablespoons of chocolate chip mixture over cooled meringue. Cool remainder of mixture. Combine sugar, cinnamon and whipping cream (1 pint). Beat until thick. Spread half over chocolate in pie shell. Combine remaining whipping cream with chocolate mixture; spread on top. Chill at least 4 hours.
Five Layer Banana Cream Pie
1 cup flour
1/4 cup sugar
1/2 cup margarine
1 cup powdered sugar
Cool Whip®, 2 small tubs (8 ounces each)
1-8 ounce cream cheese
4 to 5 bananas
3 cups milk
2 small packages instant pudding mix
Layer #1 (crust): Mix flour, sugar and margarine. Put into a 9x13” pan. Bake for 10 minutes at 350 degrees F; cool. Layer #2: Beat together powdered sugar, cream cheese and 8 ounces Cool Whip®. Put on top of crust.
Layer #3: Slice 4 to 5 bananas on top of 2
nd
layer. Layer #4: Beat the pudding mixes and milk until thick. Spoon over bananas. Layer #5: Spread 1 small tub of Cool Whip® over 4
th
layer. Chill 2 hours before serving.
Five Layer Banana Cream Mini Pies
Muffin/Cupcake Pan: 2-3/4” mini pies
Pie crust:
Make pastry crust as in recipe above. Form pastry into balls for muffin cups. Spray muffin pan cups with Pam. Add sturdy strips of parchment paper to the muffin cup to use as handles for removing the pie easily. Press pastry into sides and bottom of muffin cups. Bake crust at 325 degrees F for 8 to 10 minutes. Fill with filling recipe.
Mini Muffin Pan: 1-3/4” mini pies
Pie crust:
Make pastry crust as in recipe above. Form pastry into 24 one inch balls for mini muffin pan. Spray muffin pan cups with Pam. Add a strip of parchment paper to the muffin cup to use as handles for removing the pie easily. Press pastry into sides and bottom of muffin cups. Bake crust at 325 degrees F for 8 to 10 minutes. Fill with filling recipe above. Popsicle sticks work well for spreading the filling in the mini cup.
(Note: You can almost half the filling recipe above for mini pie filling.)
Raspberry Meringue Pie
3 egg whites
1 cup sugar
1 teaspoon vanilla
14 Hi Ho® or Ritz® crackers, crushed
3/4 cup chopped walnuts
1/2 teaspoon baking powder
1 cup whipping cream
1 package raspberries, frozen, thawed and well drained
3 tablespoons sugar
1 drop of red food coloring
In large bowl, beat egg whites (not real stiff); slowly add 1 cup sugar and beat until stiff; add vanilla. Mix together cracker crumbs, nuts and baking powder. Fold into egg whites mixture. Bake in well greased pie pan for 45 minutes for 325 degrees F. Cool. Whip cream; add sugar, food coloring and raspberries. Pour over pie.
Butterscotch Cream Pie
Pie Crust:
1 cup margarine, melted
2 cups flour
2/3 cup pecans, chopped
Pie:
1 cup powdered sugar
1 8 ounce cream cheese
1 12 ounce Cool Whip®
2 small instant butterscotch puddings
3 cups milk
Handful of nuts for top of pie
Make pie crust, put in pan and bake at 350º until lightly browned. Cool. Beat sugar and cream cheese together then fold in 1/2 container of Cool Whip®. Place in pie shell. Beat pudding and milk according to directions. Place on top of cheese layer. Spread remaining Cool Whip® on top and sprinkle with nuts. Chill. This can also be made using chocolate pudding. Pie can also be used with a graham cracker crust instead.
Butterscotch Cream Mini Pies
Muffin/Cupcake Pan: 2-3/4” mini pies
Pie crust:
Make pastry crust as in recipe above. Form pastry into balls for muffin cups. Spray muffin pan cups with Pam. Add sturdy strips of parchment paper to the muffin cup to use as handles for removing the pie easily. Press pastry into sides and bottom of muffin cups. Bake crust at 325 degrees F for 10 minutes or until lightly browned. Fill with filling recipe.
Mini Muffin Pan: 1-3/4” mini pies
Pie crust:
Make pastry crust as in recipe above. Form pastry into 24 one inch balls for mini muffin pan. Spray muffin pan cups with Pam. Add a strip of parchment paper to the muffin cup to use as handles for removing the pie easily. Press pastry into sides and bottom of muffin cups. Bake crust at 325 degrees F for 10 minutes or until lightly browned. Fill with filling recipe above. Popsicle sticks work well for spreading the filling in the mini cup.
(Note: You can almost half the filling recipe above for mini pie filling.)
Cherry Cream Pie
1 baked pie shell, 8 or 9”
1 cup powdered sugar
1 3 ounce package cream cheese, softened
1 package Dream Whip®, beaten
1/2 can cherry pie filling
Combine the powdered sugar and cream cheese. Fold in the Dream Whip. Put in baked pie shell. Refrigerate for about an hour; then top with 1/2 can cherry pie filling. Refrigerate again until ready to eat.
Cherry Cream Mini Pies
** Use 2 9" crusts for 12 muffin cups or 24 mini muffin cups.
** Refrigerator pie crusts may be used.
** Add filling from cherry cream 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.
