Pies and Mini Pies (18 page)
Cool crust. Fill with filling recipe above. A popsicle stick works great for spreading the filling in the mini muffin cups.
Oatmeal Pie
1 unbaked 9” pie shell
2 eggs
3/4 cup white Karo® syrup
1/2 cup butter, melted
1/2 cup sugar
1/2 cup brown sugar
3/4 cup oatmeal
1 cup evaporated milk
1 cup shredded coconut
1 teaspoon vanilla
Blend eggs, Karo, butter and sugars in a medium sized bowl for 3 minutes. Add oatmeal and evaporated milk; mix for 1 more minute. Add coconut and vanilla and blend well. Pour into pie shell. Bake at 350 degrees F for 30 to 40 minutes, until a knife inserted in the center comes out clean.
Oatmeal 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 Oatmeal 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 oatmeal 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.
Mandarin Orange Pie
1 cup flour
1/2 teaspoon salt
3/4 cup sugar
1 teaspoon baking soda
1 11 oz. can mandarin oranges
1/2 cup brown sugar
1/2 cup chopped nuts
Mix together the flour, salt, sugar, baking soda and mandarin oranges with the juice from the can. Pour into a greased pie pan and top with 1/2 cup brown sugar and 1/2 cup chopped nuts. Bake at 325º F for 35 to 45 minutes. Serve warm or cold, with whipped cream or ice cream.
Coffee Bavarian Pie
1 9 inch graham cracker or chocolate wafer crust
1 envelope unflavored gelatin
1 tablespoon instant coffee
1/2 cup cold water
1/2 cup sugar
1/4 teaspoon salt
1 12 oz. can evaporated milk
Soften gelatin in the cold water in a 1-quart saucepan. Add the sugar, instant coffee and salt. Stir over medium heat until gelatin and sugar dissolve. Remove from heat. Stir in 1 cup of the evaporated milk. Chill in a large mixing bowl until firm (2-3 hours). At low speed, beat until mixture is broken up. Add remaining evaporated milk and beat at high speed until mixture fills bowl. Pour into crust and chill until firm.
Peanut Butter Pie
Baked pie shell
1 cup powdered sugar
1/3 cup peanut butter
1 small box instant vanilla pudding
Whipped cream
Combine peanut butter and powdered sugar to form small crumbs. Reserve 1/4 cup of the crumbs, line baked pie shell with remaining crumbs. Prepare vanilla pudding according to package directions. Put pudding in pie shell. Top with whipped cream and sprinkle reserved crumbs on top.
Peanut Butter Mini Pies
** Use 2 9" crusts for 12 muffin cups or 24 mini muffin cups.
** Refrigerator pie crusts may be used.
** Add filling from peanut butter 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.
Zucchini Pie
1 unbaked pie shell
6 cups zucchini, peeled, sliced and seeded
1 1/4 cups sugar
1 1/2 teaspoons cream of tartar
1 teaspoon cinnamon
Dash of nutmeg
Dash of salt
Combine ingredients and place in a pie shell. Bake for 1 hour at 350 degrees F. Tastes like apple pie.
Zucchini Mini Pies
** Cut the zucchini 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 Zucchini 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 zucchini 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.
