Flower-Shaped Raspberry-White Chocolate Mini Pies
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Sarah W. Caron
Created Mar 21, 2012
Use a muffin pan to bake up adorable mini pies bursting with sweet flavors.
Flower-Shaped Raspberry-White Chocolate Mini Pies
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- Prep Time 10 min
- Total 45 min
- Ingredients 5
- Servings 12
Ingredients
- 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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
Instructions
-
Step1Heat oven to 425°F. Place paper baking cup in each of 12 regular-size muffin cups.
-
Step2Unroll 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.
-
Step3Stir together frozen raspberries and sugar.
-
Step4Press 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.
-
Step5Bake 18 to 22 minutes or until golden. Cool. Serve with ice cream.
Nutrition
No nutrition information available for this recipe
Recipe Tips
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