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Flower-Shaped Raspberry-White Chocolate Mini Pies

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  • Prep 10 min
  • Total 45 min
  • Ingredients 5
  • Servings 12
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Use a muffin pan to bake up adorable mini pies bursting with sweet flavors.
By Sarah W. Caron
Created Mar 21, 2012
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  • 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.

Tips from the Pillsbury Kitchens

  • tip 1
    These can be stored in an airtight container for up to two days.
  • tip 2
    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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