Pies and Mini Pies (16 page)

Red food coloring

1 cup heavy whipping cream (whip until peaks)

1/2 cup finely crushed peppermint candy

Melt 3 cups mini marshmallows and milk; stir until smooth. Refrigerate until thickened slightly. Mix until well blended. Tint with few drops food coloring, fold in whipped cream, candy and remaining marshmallows. Put into crust. Wrap in plastic wrap. Freeze. Unwrap and place in refrigerator 1/2 hour before serving.

Pumpkin Ice Cream Pie

Baked pie shell

1 quart vanilla ice cream

1/2 cup brown sugar

1 cup pumpkin

1 teaspoon cinnamon

1 teaspoon ginger

Soften ice cream, add remaining ingredients. Pour into crust. Store in freezer several hours before serving.

Pumpkin Ice 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 pumpkin 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.

Mississippi Mud Pie

Crust:

1 cup flour

1/2 cup butter

1/2 cup ground pecans

Cream together all crust ingredients (save some nuts to sprinkle on top). Pat into a 9x13 inch pan with fingers. Bake at 350 degrees F for 20 minutes. Cool.

Filling:

Cream cheese (8 oz.), softened

13 oz. Cool Whip®

1 cup powdered sugar

3 cups milk

1 large box instant chocolate pudding

Cream together powdered sugar, cream cheese and 1 cup Cool Whip®. Spread the mixture on top of cooled crust. Beat pudding into milk with whisk for 2 minutes and lay on top of cream cheese mixture. Put the rest of the Cool Whip® on top of pudding. Sprinkle with remaining nuts or chocolate sprinkles and refrigerate.

Mississippi Mud 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 350 degrees F for 20 minutes. This recipe works perfectly if the muffin cups are sprayed with Pam and the parchment paper handles are added. Fill with filling recipe above.

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 20 minutes. Crust will be fragile but this recipe works perfectly if the muffin cups are sprayed with Pam and the 5” parchment paper handles are added.

Cool crust. Fill with filling recipe above. A popsicle stick works great for spreading the filling in the mini muffin cups.

Frozen Raspberry Pie

1 baked pie shell

10 ounce package frozen raspberries, thawed

2 egg whites, room temperature

1 teaspoon lemon juice

1 cup sugar

Dash of salt

1 cup cream, whipped

1/4 cup roasted almonds, chopped

Mix raspberries (reserve a few raspberries for decoration), egg whites, lemon juice, sugar and salt. Beat for 15 minutes or until mixture is stiff. Fold in almonds and whipped cream. Mound in baked pie shell. Freeze until firm. Garnish with reserved raspberries.

Frozen Raspberry Mini Pies

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

** Refrigerator pie crusts may be used.

** Add filling from raspberry 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.

Bavarian Mint Pie

1 vanilla wafer or graham cracker crust

1/2 cup butter

3/4 cup sugar

3 eggs

2 squares unsweetened chocolate

1 bar German’s sweet chocolate

1 teaspoon mint flavoring

Melt the 2 chocolates together in double boiler. Cream butter and sugar until smooth as whipped cream. Beat eggs until extremely light and frothy. Add to butter and sugar. Add melted chocolate and stir until very smooth. Add mint flavoring, stir well. Turn into cooled crumb crust. When firm, top with:

1 cup whipping cream

2 tablespoons powdered sugar

1/4 teaspoon mint flavoring

Whip together. Refrigerate.

Norwegian Pie