White Chocolate Cherry Mini Pies

(7)
  5 reviews
  • 30 min prep time
  • 50 min total time
  • 7 ingredients
  • 16 servings

Ingredients

Cups

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
1
teaspoon sugar
1/3
cup chopped white chocolate baking bar

Filling

1
carton (7 oz) crème fraîche (about 1 cup)
1
cup cherry pie filling
1
tablespoon kirsch or maraschino cherry juice
3
tablespoons chopped white chocolate baking bar

Directions

  1. 1 Heat oven to 450°F. Unroll pie crusts on work surface. Sprinkle crusts with sugar; press in lightly. Cut 16 rounds from crusts with 3 3/8- to 3 1/2-inch round cookie cutter. Press sugared side up in bottoms and up sides of 16 regular-size muffin cups, without going to top edge of cups. Prick each crust generously with fork.
  2. 2 Bake 6 to 8 minutes or until lightly browned. Sprinkle 1 teaspoon chopped white chocolate in each cup; cool 10 minutes. Remove tart shells from muffin cups. Place shells on serving platter.
  3. 3 To serve, drop about 1 tablespoon crème fraîche into each shell. In small bowl, mix pie filling with kirsch; top each with cherry mixture. Sprinkle about 1/2 teaspoon chopped white chocolate on filling of each.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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