MIXED MINI PIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h45m
Yield 12 mini pies
Number Of Ingredients 34
Steps:
- For the pie crusts: Preheat the oven to 425 degrees F. Coat a 12-cup muffin pan with baking spray.
- Unroll the pie crusts on a clean surface. Cut 6 circles from each crust (12 total) with a 3 1/2-inch plain-edged round cutter. Press a circle of dough into each of the 12 cups of the muffin pan, lightly pressing the dough up the sides (they will not reach the tops of the cups). These will be your pie crusts.
- Poke the bottom of 4 of the pie crusts with a fork and place cupcake liners into the poked crust cups only. Fill each liner with 2 tablespoons uncooked rice. Refrigerate the pan while you prepare the fillings.
- For the crumble topping: Mix together the flour, oats and brown sugar in a small bowl. Stir in the melted butter until well combined. Set aside until ready to use.
- For the fillings: Begin filling the dough cups. (The 4 cups with the cupcake liners filled with uncooked rice will remain that way during the bake and will be filled after the bake.) Mix together the cream cheese, powdered sugar, vanilla and salt in a small bowl until well combined. Divide the cream cheese mixture between 2 of the empty dough cups. Divide the cherry pie filling between 2 of the remaining empty dough cups. Divide the blueberry pie filling between 2 of the remaining empty dough cups. Divide the grape jam between the remaining 2 empty dough cups.
- Mix half of the crumble topping with the lemon zest in a bowl. Divide the mixture over the top of the 2 pie dough cups filled with the blueberry pie filling to make blueberry lemon crumble pies. Mix the remaining crumble topping with the crushed peanuts in a bowl. Divide the mixture over the top of the 2 pie dough cups filled with the grape jam.
- Bake the pies: Transfer the pan to the oven and bake until the crumbs on the 4 crumb-topped pies are golden, about 15 minutes. Allow to cool completely.
- Finish the pies: Remove the cupcake liners filled with rice from the 4 baked and unfilled crusts.
- For the strawberry cream pies: Toss the diced strawberries with the granulated sugar and a splash of vanilla in a small bowl. Divide the mixture between the 2 pies filled with the cream cheese mixture. Drizzle the pies with the caramel sauce.
- For the cherry pies: Divide the toasted almonds over the 2 pies filled with the cherry filling. Microwave the white chocolate and coconut oil together in a microwave-safe bowl for 15 seconds or until warm. Stir well, then drizzle evenly over the 2 pies. Top the center of each pie with a bit of whipped cream.
- For the PB and J pies: Microwave the peanut butter and coconut oil together in a microwave-safe bowl for 15 seconds or until warm. Stir well, then drizzle evenly over the 2 pies filled with the grape jam and peanut-crumble topping.
- For the lemon raspberry pies: Divide the lemon curd between 2 of the empty baked pie crusts. Top each pie with 3 raspberries. Dust each pie with a bit of powdered sugar and finish with a mint leaf.
- For the s'mores pies: Divide the hazelnut spread between the last 2 empty baked pie crusts. Mix the graham cracker crumbs and melted butter together in a small bowl. Sprinkle half of the mixture over each pie. Cut the marshmallow in half crosswise. Top each pie with one half of the marshmallow. Using a kitchen blowtorch (brulee torch), toast each piece of marshmallow to the desired level of toasted-ness.
- Transfer the pies to a cake stand or platter and enjoy!
MINI LEMON CREAM PIES (NO BAKE)
These take about 5 minutes to prepare - how's that for quick? My kids love having their own little pie. I got this recipe from the top of a yogurt container - it's a Rachael Ray recipe.
Provided by DDW7976
Categories Tarts
Time 5m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Spoon 2 tablespoons of lemon curd into each crust.
- Top with approximately 1/4 cup+ of vanilla yogurt- so the lemon curd is covered but yogurt isn't spilling over the edges.
- Sprinkle with lemon zest.
- Serve or refrigerate.
- (Not sure how long they can"sit" in fridge. I made 1/2 hour before dinner and they were fine.).
MINI LEMON MERINGUE PIES
Simple, fun, mini lemon meringue pie recipe from scratch that tastes fresh and is great when you want to serve several different mini desserts together.
Provided by Lisawas
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat the 3 yolks in a bowl until smooth; set aside.
- Whisk 3/4 cup of sugar with cornstarch and flour in a saucepan until thoroughly mixed; beat in the water, lemon juice, and lemon zest. Bring the mixture to a boil over medium heat; reduce heat to a simmer. Add the egg yolks and butter, and mix with the whisk until the filling is smooth and thickened; remove from heat. Spoon the hot lemon filling into the mini graham cracker crusts.
- Beat the egg whites in a metal or glass bowl with 1/4 cup of sugar and the almond extract with an electric mixer until the meringue is fluffy and holds stiff peaks, 1 to 2 minutes. Top each lemon pie with about 1 inch of the meringue and spread into decorative swirls and peaks with a spatula. Cover all the lemon filling with meringue.
- Bake in preheated oven until the meringue is lightly golden brown with darker brown peaks and swirls, about 10 minutes. Allow to cool before serving.
Nutrition Facts : Calories 327 calories, Carbohydrate 54.7 g, Cholesterol 98.1 mg, Fat 10.4 g, Fiber 1.5 g, Protein 4.5 g, SaturatedFat 3 g, Sodium 200.4 mg, Sugar 40 g
MINI LEMON CREAM "PIES"
Also Known As: PUCKER-UP PIES Whether your glass is half empty or half full, when it's got lemony cream filling in it, it hardly matters. With this treat all to yourself, it's easy to be optimistic.
Provided by My Food and Family
Categories Home
Time 25m
Yield Makes 8 servings.
Number Of Ingredients 5
Steps:
- Mix pudding mix and gelatin mix in medium bowl. Add boiling water; stir 2 min. until mixes are completely dissolved. Refrigerate 15 min.
- Place 1 wafer in bottom of each of 8 dessert dishes; cover with pudding mixture.
- Top with COOL WHIP.
Nutrition Facts : Calories 110, Fat 1.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0.9514 g
LEMON CREAM PIE
This easy recipe for lemon cream pie is made with sweetened condensed milk for a ridiculously easy but delicious pie recipe. Step-by-step photos teach you how to bake this simple creamy lemon pie.
Provided by Elizabeth Waterson
Categories Dessert
Time 4h48m
Number Of Ingredients 9
Steps:
- Preheat your oven to 350F/180C and par-bake your graham cracker crust for 8 minutes, then set aside.
- In a large bowl whisk together the sweetened condensed milk, egg yolks, lemon zest, lemon juice, and heavy cream until fully combined.
- Pour into pie shell and shake/spread into an even layer. Bake for 20-26 minutes, the pie filling should be set but the center should just slightly jiggle. When baked let the pie cool on a wire rack for an hour or so then cover in plastic wrap and chill in the fridge for at least 3 hours.
- In the bowl of an electric mixer fitted with a whisk attachment or in a large bowl with an electric handheld mixer whisk the heavy cream and sweetened condensed milk until medium-stiff peaks are formed. Store covered in the fridge until ready to use. Spread on top of the lemon pie and add fresh lemon zest on top. Store leftovers in the refrigerator for up to 5 days.
NO-BAKE LEMON ICEBOX PIE
Lemon lovers and lazy bakers alike will adore this easy, no-bake pie!
Provided by By Annalise Sandberg
Categories Dessert
Time 8h
Yield 8
Number Of Ingredients 8
Steps:
- In medium bowl, mix Crust ingredients. Press evenly into ungreased 9-inch pie plate. Refrigerate 1 hour.
- In large bowl, beat Filling ingredients until smooth. Spread evenly in crust. Refrigerate 6 hours or until set.
- Serve with whipped cream if desired.
Nutrition Facts : Calories 440, Carbohydrate 48 g, Cholesterol 70 mg, Fat 4 1/2, Fiber 0 g, Protein 7 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 40 g, TransFat 1 g
LEMON CREAM PIE
A refreshing dessert for warm nights.
Provided by JJOHN32
Categories Desserts Pies Custard and Cream Pie Recipes Lemon Pie Recipes
Yield 10
Number Of Ingredients 8
Steps:
- To Make Crust: In a 10 inch skillet over medium heat, melt butter or margarine. Stir in dessert bar crust mix and almonds. Cook 4 minutes, stirring constantly, until mixture begins to brown and crumble.
- Reserve 2 tablespoons of crust mixture for topping. Use the back of a fork to press remaining crust mixture into an ungreased 9 inch deep dish pie plate. Cool completely.
- To Make Filling: Pour cold water into a 2 quart non-aluminum saucepan. Sprinkle gelatin over water and allow to soften 5 minutes. Using a wooden spoon, stir dessert bar filling mix into gelatin, mixing until smooth. Cook over medium-high heat, stirring constantly, until mixture thickens and boils. Boil and stir for 1 minute, then remove from heat.
- Place egg yolks in a medium bowl. Whisk 1/4 cup of hot lemon mixture into egg yolks. Whisk egg yolk mixture back into rest of lemon filling. Return mixture to heat. Boil and stir 1 minute. Remove from heat. Cover and refrigerate.
- In a medium mixing bowl, combine cream cheese and 1/4 cup of lemon filling (may be slightly warm), beating until smooth. Gradually beat in remaining filling mixture until smooth. Mix in food coloring if desired.
- Pour filling into crust. Cover and chill at least 4 hours before serving. Sprinkle reserved almond mixture over top just before serving.
Nutrition Facts : Calories 367.3 calories, Carbohydrate 38.4 g, Cholesterol 122.1 mg, Fat 21.7 g, Fiber 0.9 g, Protein 6 g, SaturatedFat 10.6 g, Sodium 231.2 mg, Sugar 24.7 g
SHAKER LEMON PIE
Also known as Ohio lemon pie, this Shaker lemon pie is a Midwestern favorite. Its thrifty use of whole lemons is unique and gives the pie a lovely combination of sweet, tart and slightly bitter flavors. Lemon lovers won't be able to stop at a single piece. -Deb Perry, Traverse City, Michigan
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large glass bowl, combine lemons, sugar and salt. Cover and let stand overnight at room temperature., Preheat oven to 450°. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. cast-iron or other ovenproof skillet. Trim even with rim. In a large bowl, whisk eggs until frothy; lightly brush over crust. Add lemon mixture, flour and vanilla to eggs; mix well. Pour into crust. Roll remaining dough to a 1/8-in.-thick circle; place over filling. Trim, seal and flute edge. Cut slits in top., Bake 15 minutes. Reduce oven setting to 400°. Bake until crust is golden brown and filling is bubbly, 20-25 minutes longer. Cover edge loosely with foil during the last 10 if needed to prevent overbrowning. Remove foil. Cool on a wire rack; serve warm.
Nutrition Facts : Calories 587 calories, Fat 26g fat (15g saturated fat), Cholesterol 153mg cholesterol, Sodium 383mg sodium, Carbohydrate 83g carbohydrate (52g sugars, Fiber 2g fiber), Protein 8g protein.
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MINI LEMON TARTS RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.1/5 (23)Total Time 1 hr 58 minsServings 30
- To make the crust: Mix together the cream cheese, butter, sugar, and salt until smooth., Add the flour and mix gently until the dough is cohesive., Shape the dough into a 1"-thick disk, wrap it in plastic, and refrigerate for at least 1 hour., To make the filling: Whisk together the lemon juice, zest or oil, and the sugar., Whisk in the eggs, then the sour cream., To assemble: Roll the dough on a floured surface into a circle 1/8" thick., Using a 2 3/4" biscuit cutter, cut out 30 circles, gathering the scraps and re-rolling the dough as necessary., Preheat the oven to 375°F.
- Grease a 24-cup mini-muffin pan., Transfer dough circles to the cups of the pan, pressing into the corners and up the sides of each cup.
- You'll have six circles left over; refrigerate them and bake them as a second batch, once you've finished this first batch and allowed the pan to cool to just barely warm., Chill the tart shells in the refrigerator until firm, about 20 minutes., Remove the tart shells from the refrigerator then pour the filling into each shell until it nearly reaches the rim of the cup., Bake the tarts for 20 to 24 minutes, until the crust turns golden and the filling has set., Remove the pan from the oven and let the tarts cool for 10 minutes in the pan., Transfer the tarts to a rack to cool completely before serving.
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