Pies and Mini Pies (14 page)

6 tablespoons butter, melted

4 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.

Key Lime Pie

Graham cracker pie shell (9 inch)

Knox® gelatin (1 envelope)

1/4 teaspoon salt

1/2 cup sugar

1/2 cup lime juice

4 tablespoons of water

4 egg yolks

1 teaspoon lime peel (grated)

Few drops of food coloring (green)

4 egg whites

1/2 cup sugar

1 cup cream, whipped

In a pan, place gelatin, salt and sugar and mix well. Beat the lime juice, water and 4 egg yolks and stir into gelatin mixture. While constantly stirring, cook the mixture over medium heat until boiling, then remove from heat. Mix in the grated peel. Add the green food coloring (sparingly).

Chill mixture, stirring occasionally until the mixture slightly mounds. Beat the 4 egg whites and slowly pour in sugar to form stiff peaks. Fold the gelatin mixture into the beaten egg whites, then fold in the whipped cream. Evenly spread the mixture into pie shell and chill. Once chilled, top with whipped cream and grated lime if desired.

New England Blueberry Pie

9 inch baked pastry shell

4 cups fresh blueberries, divided

1/2 cup granulated sugar

1/2 cup brown sugar, packed

2 1/2 tablespoons flour

2 tablespoons butter or margarine

1 tablespoon lemon juice

1/2 teaspoon allspice

1/2 teaspoon salt

1/4 teaspoon cinnamon

1/8 teaspoon nutmeg

1 cup heavy cream

1/2 teaspoon vanilla

In medium saucepan, combine 2 cups of blueberries with granulated sugar, brown sugar, flour, butter, lemon juice, allspice, salt, cinnamon and nutmeg. Cook and stir over low heat until it comes to a boil. Simmer 5 minutes or until thickened. Stir in remaining 2 cups blueberries. Turn into baked shell and chill. Just before serving, whip cream with vanilla until stiff. Garnish pie and serve.

New England Blueberry Mini Pies

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

** Refrigerator pie crusts may be used.

** Add filling from blueberry 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.

Heavenly Yogurt Pie

1 graham cracker pie shell

8 ounces lemon yogurt

8 ounces orange-pineapple yogurt

9 ounces Cool Whip®

Crushed pineapple, 20 ounce can, well drained

Mix yogurts, Cool Whip® and pineapple. Place in graham cracker pie shell. Shave semi-sweet chocolate curls on top for decoration, if desired. Chill for 3 hours.

Heavenly Yogurt Mini Pies

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

2 cups graham cracker crumbs

6 tablespoons butter, melted

4 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.

Marvelous Mocha Pie

20 Oreo® cookies, crushed

1/4 cup melted butter

1 quart coffee ice cream

3 squares chocolate, unsweetened

1/4 cup butter

2/3 cup sugar

1 small can evaporated milk

Crush cookies, add melted butter. Mix and put in 9-inch pie tin to make a crust. Spread softened ice cream in crust. Freeze. Combine chocolate, butter and sugar. When this has melted, add evaporated milk and cook until thick. Cool and spread over ice cream. Return to freezer. Serve with dollop of whipped cream.

Cherry Cheese Pie

1 graham cracker pie crust

8 ounces cream cheese

8 ounces powdered sugar

8 ounces Cool Whip®

21 ounce can cherry pie filling

Cream the cream cheese and powdered sugar together. Fold in the Cool Whip®. Pour into a ready-made graham cracker crust. Top with canned cherry pie filling, or substitute any other flavor of pie filling. Place in refrigerator to set, for at least 1 hour.

Cherry Cheese Mini Pies

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

2 cups graham cracker crumbs

6 tablespoons butter, melted

4 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.

Lemonade Pie

2 9 inch graham cracker crusts

6 ounce can of frozen lemonade

8 ounces Cool Whip®

1 can Eagle Brand® sweetened condensed milk

1 lemon

Mix the lemonade, Cool Whip® and condensed milk in a bowl until smooth. Divide and place into 2 pie shells and freeze. Slice and serve garnished with a lemon slice.

Lemonade Mini Pies

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

2 cups graham cracker crumbs

6 tablespoons butter, melted

4 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.