Flower-Shaped Raspberry-White Chocolate Mini Pies

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

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

Directions

  1. 1 Heat oven to 425°F. Place paper baking cup in each of 12 regular-size muffin cups.
  2. 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. 3 Stir together frozen raspberries and sugar.
  4. 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. 5 Bake 18 to 22 minutes or until golden. Cool. Serve with ice cream.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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