Posted by missjunebug on March 2, 2013
Miniature Pie, Maximum Flavor! Photo by missjunebug 2013
missjunebug woke up this morning and got a cheery, cherry idea. She had one, lone roll-up Pillsbury pie crust in her frig, and thought she better use it or lose it to the rapidly approaching expiry date. After a quick pantry forage, she found a can of that blissfully sweet Cherry Pie Filling to help her seal the deal on this Semi Delicious, Mega-Not Healthy breakfast idea.
She grabbed a pint glass–perfect round mini pie crust cutter–and managed to form eight tiny crusts, the perfect size for muffin tins. She carefully placed them in the tins and spooned in a generous dollop of cherry filling into each Mini Cheery Cherry pie-to-be. With the leftovers she cut a few lattice top strips (as easy as pie to do!) and placed them over the cherry filling in a not quite perfect woven top crust. missjunebug might even call the top crust “rustic”–that word covers over many imperfections without losing any flavor!
missjunebug popped those precious mini pies in a hot 425° oven and baked them until they were golden brown and bubbly, about 2o or so minutes. After a quick sprinkle of granulated sugar over the top–(also helpful in covering over any rustic crust imperfections!), she popped them out of muffin tins and placed them on plates for breakfast for her and her dear MrJB who was happy to help taste test her Mini Cheery Cherry Pie experiment.
What a fun way to start the day: A cold glass of 1% milk (missjunebug is, of course, always watching her calories!) and a Mini Cheery Cherry Pie…or two. Double delicious! The next time you find yourself with a lone roll-out pie crust, turn it into the mini pies of your choice! Super easy to make. Super delicious to eat.
missjunebug will think about eating Mega-Healthy tomorrow.
MiniPie in a Muffin Tin: Oh. Pie. Yes. Photo by mjb2013
Posted by missjunebug on August 5, 2010
Oh. My. Yes. Not Key Lime Pie Perfection! Photo by mjb2010
missjunebug thinks the lazy days of summer call for lazy desserts like her missjunebug’s Not Key Lime Pie, a cool and citrusy dessert that’s…well…as easy as pie!
Here’s all you need to do to make a delightful summery dessert that’s fresh and delicious!
Everything you need for the crust! Photo by mjb2010
Graham Cracker Pie Crust
1 pkg. graham crackers (1 Â¼ cups)
3 T. sugar
5 T. butter, melted
Rolling pin the graham crackers into crumbs in a large Ziploc bag.Â Pour into 9â€ pie plate. Add sugar and blend with crumbs. Add melted butter and press down into pie pan as well as up the sides of the pie plate. Bake at 350 degrees for 5-10 minutes.
Not Key Lime Pie Filling
3 eggs yolks
1 can Carnation Sweetened Condensed Milk
Â½ c. lime juice (Larger Persian limes work just fine for Not Key Lime Pie!)
2 tsp. lime zest
Beat egg yolks with hand mixer until smooth and creamy looking, about 2-3 minutes.
Add condensed milk slowly, using hand mixer to incorporate, about 3-4 minutes.
Blend in the lime juice and zest. Pour into pie filling and bake at 350 degrees for 15-20 minutes, until firm.
Add three egg yolks and voila! Photo by mjb2010
Separate yolks in the palm of your hand. Photo by mjb2010
Mix until smooth. Photo by mjb2010
Mix in the sweetened condensed milk! Photo by mjb2010
Add the not key lime juice. Photo by mjb2010
Don't forget the not key lime zest! Photo by mjb2010
Pour into graham cracker pie crust! Photo by mjb2010
Ready for the oven! Photo by mjb2010
The delightful result: Not Key Lime Pie! Photo by mjb2010
1 cup Horizon Organic Heavy Whipped Cream
2-3 T. granulated sugar
Whip up the cream with a hand mixer. Gradually add the sugar and whip until the cream forms soft peaks. Slather on top of the Not Key Lime Pie and refrigerate until ready to serve.
Yum x 10!