Flower-Shaped Raspberry-White Chocolate Mini Pies

Use a muffin pan to bake up adorable mini pies bursting with sweet flavors.

  • prep time 10 min
  • total time 45 min
  • ingredients 5
  • servings 12


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