Blogger Sarah W. Caron from Sarah's Cucina Bella bakes up some adorable mini pies perfect for spring.
These can be stored in an airtight container for up to two days.
No need to defrost the berries before cooking–the oven will take care of everything.
Mile-High Peanut Butter-Brownie Pie
French Silk Chocolate Pie
Holiday Pumpkin-Chocolate Strudel
White Chocolate Fudge Cake
Chocolate Dream Pie