White Chocolate Cherry Mini Pies

Two bite desserts are a tasty addition to any dessert buffet. MORE+ LESS-

By Pillsbury Kitchens

November 9, 2012

Cups

box Pillsbury™ refrigerated pie crusts, softened as directed on box

teaspoon sugar

1/3

cup chopped white chocolate baking bar

carton (7 oz) crème fraîche (about 1 cup)

cup cherry pie filling

tablespoon kirsch or maraschino cherry juice

tablespoons chopped white chocolate baking bar

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1

Heat oven to 450°F. Unroll pie crusts on work surface. Sprinkle crusts with sugar; press in lightly. Cut 16 rounds from crusts with 3 3/8- to 3 1/2-inch round cookie cutter. Press sugared side up in bottoms and up sides of 16 regular-size muffin cups, without going to top edge of cups. Prick each crust generously with fork.
2

Bake 6 to 8 minutes or until lightly browned. Sprinkle 1 teaspoon chopped white chocolate in each cup; cool 10 minutes. Remove tart shells from muffin cups. Place shells on serving platter.
3

To serve, drop about 1 tablespoon crème fraîche into each shell. In small bowl, mix pie filling with kirsch; top each with cherry mixture. Sprinkle about 1/2 teaspoon chopped white chocolate on filling of each.