Pies and Mini Pies (7 page)

Pies are done when the edges are set and the center still has a little bit of a jiggle. Filling that has puffed up like a soufflé is overcooked.

Double Layer Pumpkin Pie

1 graham cracker crust

1 tablespoon sugar

1 tablespoon milk

4 ounces softened cream cheese

1 1/2 cups Cool Whip®, thawed

1 cup milk

2 4 ounce vanilla instant pudding packages

2 cups canned pumpkin, 16 ounce can

1 teaspoon cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

Mix sugar, milk and cream cheese until smooth. Stir in Cool Whip®. Spread on bottom graham cracker crust. Mix the instant pudding and 1 cup of milk together in a bowl.  Beat until well blended, 1 to 2 minutes. Mix in the canned pumpkin and spices. Spread over cream cheese mixture on pie crust. Refrigerate 3 hours.

Coconut Custard Pie

1 unbaked pie shell

4 eggs

1 teaspoon vanilla

1/2 cup sugar

1/4 teaspoon salt

2 1/2 cups milk, scalded

1 cup coconut, divided

1/4 cup brown sugar

2 tablespoons butter

Beat eggs a little and stir in vanilla, sugar, and salt. Then add milk slowly. Add just 1/2 cup of coconut to the egg mixture. Pour into pie shell. Bake in a 400 degrees F oven 30 minutes or until custard is set. Cool. Right before serving, mix brown sugar, 1/2 cup coconut and butter to crumbs and sprinkle on top of pie. Broil until lightly brown.

Coconut Custard 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 Coconut Custard 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 coconut 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.

Old Dutch Shoo-Fly Pie

1 unbaked 9” pie shell

1 1/2 cups flour

1/2 cup light brown sugar

1/4 teaspoon ginger

1 teaspoon cinnamon

1/2 teaspoon cloves

1/4 teaspoon salt

1/4 cup shortening

1 cup boiling water

1 teaspoon baking soda

1 cup molasses or maple syrup

Mix flour, brown sugar, ginger, cinnamon, cloves and salt and blend with shortening. Dissolve baking soda in the hot water and add molasses. Into a 9 inch pie shell, alternately add liquid, crumbs, liquid and crumbs (in just that many additions). Put immediately into pre-heated oven 425 degrees F for 40 minutes.

Pecan Pie

1 unbaked pie shell

1/2 cup sugar

3 tablespoons flour

1/2 teaspoon salt

1 cup pecans, broken

3 eggs – slightly beaten

1/4 cup butter

1 cup white Karo® syrup

Unbaked pie shell

Mix eggs, syrup and butter. Then mix sugar, flour and salt and blend in. Add pecans. Pour into unbaked pie shell. Bake for one hour at 350 degrees F.

Pecan Mini Pies

** Chop the pecans 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 Pecan 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 pecan 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.

Black Raspberry Custard Pie

1 unbaked 9” pie shell

2 cups milk, scalded

1/2 cup sugar

1 teaspoon vanilla

1/4 teaspoon salt

3 eggs

1 to 2 pints black or red raspberries

Mix the sugar, eggs, vanilla and salt. Temper the egg mixture with a little hot milk and then add the rest of the hot milk. Spread the raspberries over the bottom of a prepared 9 inch pie shell. Then pour the custard over the raspberries. Bake at 400 degrees F for about 5 minutes and then at 325 degrees F for 40 to 50 minutes until set.

Black Raspberry Custard Mini Pies

** Cut the raspberries 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 Black Raspberry Custard 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 raspberry 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.

Easy Pumpkin Pie

1 graham cracker crust