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Flower-Shaped Raspberry-White Chocolate Mini Pies

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  • 10 min prep time
  • 45 min total time
  • 5 ingredients
  • 12 servings
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Use a muffin pan to bake up adorable mini pies bursting with sweet flavors.

Sarah Caron
March 21, 2012

Ingredients

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
2
cups frozen raspberries
1/4
cup sugar
1/2
cup white vanilla baking chips
Vanilla bean ice cream, if desired

Steps

  • 1 Heat oven to 425°F. Place paper baking cup in each of 12 regular-size muffin cups.
  • 2 Unroll pie crusts on work surface. Using large flower-shaped cookie cutter (3 to 4 inches in diameter), cut 12 flower-shaped pieces pie crust. Using a mini flower-shaped cookie cutter (about 1 inch in diameter), cut 12 small flowers.
  • 3 Stir together frozen raspberries and sugar.
  • 4 Press 1 large flower into each muffin cup. Divide white baking chips evenly among crust-lined cups. Divide raspberry mixture evenly among cups. Place 1 small flower-shaped cutout on top of each.
  • 5 Bake 18 to 22 minutes or until golden. Cool. Serve with ice cream.
  • 1 Heat oven to 425°F. Place paper baking cup in each of 12 regular-size muffin cups.
  • 2 Unroll pie crusts on work surface. Using large flower-shaped cookie cutter (3 to 4 inches in diameter), cut 12 flower-shaped pieces pie crust. Using a mini flower-shaped cookie cutter (about 1 inch in diameter), cut 12 small flowers.
  • 3 Stir together frozen raspberries and sugar.
  • 4 Press 1 large flower into each muffin cup. Divide white baking chips evenly among crust-lined cups. Divide raspberry mixture evenly among cups. Place 1 small flower-shaped cutout on top of each.
  • 5 Bake 18 to 22 minutes or until golden. Cool. Serve with ice cream.

Expert Tips

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.

Nutrition Information

No nutrition information available for this recipe
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