Pies and Mini Pies (11 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.

Banana Cream Pie

1 baked pie shell

2 eggs beaten

3/4 cup sugar

Dash of salt

1/3 cup flour

2 cups hot milk

1 teaspoon vanilla

2 tablespoons butter

3 sliced bananas

Using electric mixer, beat eggs and then add sugar, salt, flour and mix together. Heat milk in a double boiler. Add egg mixture to milk; cook until thick. Remove from heat; add vanilla, butter, bananas. Mix and pour into a baked pie crust. Top with coconut and cool.

Banana 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 banana 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.

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.

White Chocolate Coco Cream Pie

2 cups shredded coconut, divided

1/2 cup graham cracker crumbs

1/4 cup butter, softened

2 cups milk

6 egg yolks

3/4 cup sugar

1/2 cup flour

2 tablespoons butter, divided

2 tablespoons crème de cacao

4 ounces white chocolate, melted

Combine 1 cup coconut, the graham cracker crumbs and 1/4 cup butter in a mixing bowl and mix until crumbly. Press over the bottom of a 9-inch pie plate. Bake at 350 degrees F for 10 minutes. Cool on a wire rack. Combine 1 cup coconut and the milk in a saucepan. Bring to a boil over medium heat, stirring frequently. Mix the egg yolks, sugar and flour in a bowl. Mix a small amount of the coconut/milk mix into the egg yolks; stir the eggs into the hot mixture. Bring to a boil and cook for 2 minutes longer, stirring constantly.

Remove from the heat. Stir in 1 tablespoon butter and the crème de cacao. Cool. Spread the white chocolate over the prepared pie shell. Pour the cooled filling over the white chocolate. Chill until just before serving.

Frozen Peach Cream Pie

2 6 ounce graham cracker crumb pie crusts

4 fresh peaches, chopped

8 ounces cream cheese

Yellow food coloring

14 ounces sweetened condensed milk

1 teaspoon lemon juice

1/4 teaspoon almond extract

8 ounces frozen, non-dairy whipped topping

In a blender, blend chopped peaches until smooth; set aside. In a mixing bowl, beat the cream cheese until it is fluffy. Beat in sweetened condensed milk, then the mashed peaches, lemon juice, almond extract and food coloring. Mix in whipped topping. Pour in 2 pie crusts. Freeze for 4 hours or until firm. Remove from freezer 5 minutes before serving.

Frozen Peach Cream 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.

Easy Pineapple Cream Pie

1 baked pie shell

24 marshmallows

1 cup crushed pineapple

1 tablespoon lemon juice

1 1/2 cups cream, whipped

In top of double boiler, put marshmallows, crushed pineapple, and lemon juice. Place over boiling water until marshmallows melt. After melting, cool 1/2 hour in refrigerator. Fold in the whipped cream. Pour into shell, and chill.

Easy Pineapple 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 pineapple 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.

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.

Apple Cream Pie

Unbaked pastry for double crust 9 inch pie

2 teaspoons red cinnamon candies

3/4 cup heavy cream

1/2 teaspoon ground cinnamon

2 teaspoons vinegar

1 cup sugar

1/4 cup flour

4 1/2 cups baking apples, thinly sliced, peeled

In a mixing bowl, combine cinnamon candies, cream, cinnamon, vinegar, sugar and flour. Mix well. Add apples and stir gently to mix. Pour into a pastry-lined pie plate. Roll out remaining pastry to fit top of pie. Vent the top crust by cutting vents. Place over apples. Seal the edges. Bake at 400 degrees F for 50 minutes or until apples are tender and pastry is golden.