Preheat oven to 350\u00b0F. Lightly grease 2 x 12-cup muffin pans. Cut 24 x 2 inch discs from pie dough then use to line muffin pans. Cut remaining dough into 6 x 1/3 inch strips.
Combine mincemeat and jam. Distribute between pie bases. Brush edges with egg yolk. Place 4 strips of dough on top of each mini pie in a lattice pattern. Pinch edges to seal. Brush with egg yolk and bake for 15 mins. Dust with powdered sugar to serve.
4 - 5 inch discs from pie dough. Use to line muffin
9 inch oven-proof pie dish by spraying with some
***Mini Pie Crust Instructions***.
Using a
ubstitute 3-4 teaspoons Pumpkin Pie spice if you prefer or
pray.
Roll out cold pie dough. Using '1 cup' size
ugar, cinnamon, nutmeg, cloves, pumpkin pie spice, and flour in a
egrees C).
Roll each pie crust out onto a floured
urface with flour. Unroll 1 pie crust at a time, refrigerating
egrees C).
Unroll the pie crusts, and cut 2 6
han the size of your pie pan. Remove top piece of
Preheat oven to 350 degrees F (175 degrees C). Arrange pie shells on a rimmed baking sheet.
Mix milk, eggs, chives, hot sauce, salt, and pepper together in a bowl.
Divide Italian cheese blend, bacon, and sun-dried tomatoes evenly among the pie shells. Cover evenly with beaten egg mixture.
Bake in preheated oven until eggs are set, about 30 minutes.
Make pudding according to package directions.
Slice bananas and place 2-3 slices in the bottom of each mini pie crust.
Fill the pie crusts with pudding and top with remaining banana slices.
Place pies in refrigerator to cool.
Once cool, sprinkle with toffee bits.
Top with chocolate whipped cream and drizzle with chocolate sauce if desired.
Melt margarine and mix with sugar.
Add eggs and beat mixture well.
Add vinegar, vanilla and nuts, mix well.
Put in unbaked pie shell and bake 40 to 45 minutes at 350\u00b0.
This pecan pie is lighter and not as sweet as most pecan pie recipes.
Preheat oven to 350 degrees F (175 degrees C). Place mini graham cracker crusts onto a baking sheet.
In a bowl, whisk together the sweetened condensed milk, sour cream, Key lime juice, and Key lime zest until smooth. Pour the filling into the graham cracker crusts, filling to the top.
Bake in the preheated oven until hot, 5 to 8 minutes. Refrigerate until thoroughly chilled, at least 1 hour. To serve, garnish each mini pie with a Key lime slice and a dollop of whipped cream topping.
Mix dark corn syrup, sugar, oatmeal, coconut, eggs, salt, butter and pecans together.
Pour into pie shell.
This is just a little change to regular Southern Pecan Pie recipes.
Good enough to win a prize at the county fair.
Preheat oven to 350\u00b0F Spread coconut on baking sheet, and toast 5 minutes, shaking pan occasionally, or until golden.
Blend tofu in blender or food processor 2 to 3 minutes, or until smooth. Set aside.
Whisk together sugar and cornstarch in saucepan. Whisk in coconut milk, and cook over medium-high heat 8 minutes, or until thickened, whisking constantly.
Remove pan from heat. Fold in tofu, vanilla and coconut extracts, and coconut. Divide among mini pie crusts, and chill.
rim 4 circles from the pie crust; allow enough dough to
o fit 4 (5-inch) mini pie pans.
Beat together eggs
ntil smooth.
Pour into pie shell.
Sprinkle coconut and