The portions listed for the fillings below are to make an entire pan (24 mini cups) of one type. Remember to half or quarter the recipes if you want to make a number of different types. Also, if you want to make a number of cream pie flavors at the same time, you can actually just make one large batch of the cream pie filling and flavor parts of it separately. For example, if you wanted to make half chocolate and half peanut butter, make a whole batch of the cream filling, but after adding the vanilla, pour half into another bowl and dump 1/2 cup peanut butter into the pan and 1/2 cup chopped chocolate or chocolate chips into other bowl. Stir them quickly so the flavors melt in, then fill the shells.
Miniature Pie Crust
Makes enough crust for 12 shells, so do this twice for 24. I've found just doubling it and trying to mix it all at once in a large food processor makes the crust less flaky, so just do this recipe twice.
1 1/4 cups flour
1/2 teaspoon sugar
1/4 teaspoon salt
7 tablespoons butter, right out of the fridge, don't allow it to warm up
1/4 cup shortening, cold or chilled
1/4 +/- cup ice water
Pour the flour, sugar and salt into a food processor and pulse it 8 times. Cube the butter into small 1/2 inch or less pieces, drop it around the flour so they have a little space between the pieces and then pulse it another 8 times. Add the shortening in small bits around the flour and pulse 8 more times. Add about 1/3 of the water and pulse three times. Repeat until all the water is incorporated. Pulse two more times and STOP. No more pulsing. Dump the crust dough into a large ziploc bag and squeeze the dough together into a ball. Place back in the fridge for at least 30 minutes. Remove from the fridge and flour your rolling surface. Roll the dough out into a square that is between 1/8 - 1/4 inch thick. Using a large glass, cut out small circles of crust. Place each circle into a miniature cupcake cup and trim any excess off the top. Once all are formed, place the shells in a 350 degree oven for 15-20 minutes, but check often after the 13 minute mark to make sure it doesn't go beyond a slight golden brown
Caramel Apple Filling
Make filling for 24 pies - half or quarter as needed
3 Braeburn or Fuji apples, peeled
1/4 cup sugar
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1 jar Caramel Ice Cream topping
Slice the apples into small half moons, and then dice those into very small pieces and place them into a saucepan. Add the sugar and turn the burner to medium heat. As the apples begin to warm and the sugar and water begin to create a sauce, add the cinnamon and cloves. Continue to cook the apples until they reduce in size and become tender. Taste it occasionally to check. When they are cooked to your preferred softness, remove from the heat.
Using a small spoon, pour some of the caramel topping into the bottom of each shell, enough to cover the bottom and come up the sides slightly. Add the apple mixture and pack it in the shells. Top with Whipped cream and additional caramel topping for decoration.
Triple Chocolate Filling
Make filling for 24 pies - half or quarter as needed
3/4 cup sugar
4 1/2 tablespoons cornstarch
1 teaspoon salt
3/4 cup whipping cream
2 1/2 cups whole milk
4 egg yolks
2 tablespoons butter
1 1/2 teaspoons vanilla
1 cup chocolate chips or your favorite milk chocolate, chopped fine
4 ounces dark chocolate
48 white chocolate chips
Combine the sugar and the cornstarch in a medium saucepan and stir thoroughly, which will prevent lumps. Add the salt, whipping cream and milk and whisk to combine. Separate your egg yolks at this time. Place them in a small bowl, beat them together, and set it aside for later.
Turn the heat up on the saucepan to medium and begin to cook. Stir the mixture continually to prevent any scalding or scorching. After 7-10 minutes, the consistency of the mixture will change from milk to a half-way set pudding. While still stirring the main mixture, spoon a small amount out of the saucepan and into the egg yolk bowl and immediately start stirring that as well. Repeat this two more times. This will warm up the egg yolks so they won't curdle when introduced into the saucepan. After the third time, pour the egg yolks into the main saucepan and continue to stir for another 3 minutes. It will thicken up even more.
Add the butter and vanilla and stir until the butter melts into the mixture. Remove from the heat, add the milk chocolate and mix until it melts in.
Grate the dark chocolate or chop it fine on a cutting board. Cover the bottoms of the each of the shells with the dark chocolate. Spoon in the chocolate pie filling. Finally, press two white chocolate chips into the tops of each of the pies. Garnish with whipped cream and additional grated chocolate.
Peanut Butter Banana
Make filling for 24 pies - half or quarter as needed
3/4 cup sugar
4 1/2 tablespoons cornstarch
1 teaspoon salt
3/4 cup whipping cream
2 1/2 cups whole milk
4 egg yolks
2 tablespoons butter
1 1/2 teaspoons vanilla
1 cup peanut butter
2 bananas, chopped into small pieces
Peanut butter chips (optional)
Combine the sugar and the cornstarch in a medium saucepan and stir thoroughly, which will prevent lumps. Add the salt, whipping cream and milk and whisk to combine. Separate your egg yolks at this time. Place them in a small bowl, beat them together, and set it aside for later.
Turn the heat up on the saucepan to medium and begin to cook. Stir the mixture continually to prevent any scalding or scorching. After 7-10 minutes, the consistency of the mixture will change from milk to a half-way set pudding. While still stirring the main mixture, spoon a small amount out of the saucepan and into the egg yolk bowl and immediately start stirring that as well. Repeat this two more times. This will warm up the egg yolks so they won't curdle when introduced into the saucepan. After the third time, pour the egg yolks into the main saucepan and continue to stir for another 3 minutes. It will thicken up even more.
Add the butter and vanilla and stir until the butter melts into the mixture. Remove from the heat, add the peanut butter and mix until it melts in.
Slice the bananas into very small pieces and lay them at the bottom of each of the shells. Spoon the filling into the shells on top of the bananas.
If you have them, run some peanut butter chips over a cheese grater, or just finely chop them on a cutting board. Garnish each of the pies with some whipped cream and sprinkle the peanut butter shavings on top.
So try these recipes for your Thanksgiving feast and tell me how they turn out!!
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