I am just CRAZY for pie. Really, it has always been one of my favorites…now these mini pies are just ADORABLE. Take a look how cute and the fun flavors I made.
Mini Cream Pies
Pin this on Pinterest on your dessert board, or PIE board….I have one of those.
I made a whole bunch of fruit pies and they were so fun and really DELICIOUS!
As everyone saw me making pies, and they all had fun telling me just what type of pie they wanted.
To accommodate everyone I made MANY PIEs, in a few different fruit flavors.
They were equally enjoyed, so you can make different varieties or focus on your favorite when making them!
I topped the pies with meringue, but if meringue isn’t you thing, you can top them with whipped cream or serve them with ice cream or plain, and sometimes….plain is great. This would be one of those times.
Bright red raspberries fill these pies with deliciousness.
After the meringue is baked you can top each pie with a raspberry, to tell everyone just what the filling is.
Oh banana cream pies….these are smooth and creamy and oh so delicious. Perfect for the banana lover in your life!
Blueberries as far as the eye can see. I just love blueberries and remember always going blueberry picking when I was a kid.
Here you will find how I make the Mason Jar Lid Mini Pies
Here is where you will find my Easy Pie Crust made in a food processor Recipe (this recipe will make 16 pie shells)
You will find information on How to make Meringue Here. Meringue is best baked on warm filling, it won’t separate from the filling when the pies are chilled.
Whipped Cream is also a great topping on pies, just whip 1 cup cold heavy cream with 1 tablespoon powdered sugar. Spread or place a dollop on top of the pies and you are all set to serve them. This works great if the pies are cold.
- ⅓ cup sugar
- 1 teaspoon cornstarch
- ¼ cup water
- 1 egg yolk
- 1 teaspoon butter (not tablespoon)
- 1 tablespoon lemon juice
- slight pinch of salt (tiny amount)
- ¼ teaspoon vanilla extract (if you strawberries aren't ripe add ¼ teaspoon strawberry extract also)
- FRUIT (1 banana, 4oz other fruit approx. 1 cup)
- In medium saucepan whisk sugar, cornstarch, water, egg yolk, butter, lemon juice, salt and vanilla together.
- Heat over medium heat whisking until it's thick
- Add in fruit and gently stir (so you don't mash the fruit)
- Heat one minute.
- Pour filling into baked pie shells.
- Top with meringue and bake at 350 degrees for 10 minutes or until the meringue is cooked and lightly brown on edges.
- Refrigerate pies once they are cooled.
- Garnish with a fruit before serving.
- Alternatively you can top the pies with fresh whipped cream, but if making them a day ahead I've found I like the meringue topping and adding fresh fruit the day of serving.
Any time of year you can enjoy these fresh fruit pies, you can sub in any fresh fruit you like!