I’ve always wanted to make a key lime pie, so when I stumbled upon a whole bunch of key limes on sale at my grocery store, I scooped them up. I decided to make a recipe for mini key lime pies from Sally’s Baking Addiction that looked fun. The key limes take time to juice, but it’s worth the effort. The mini key lime pies were delicious, with a sweet, buttery crust and a perfect tart-and-sweet filling.

Mini Key Lime Pies

Crust:

• 1½ cups graham cracker crumbs (about 12 full sheet graham crackers)
• 6 tbsp unsalted butter, melted
• ¼ cup granulated sugar

Filling:

• 4 oz full-fat brick cream cheese, softened to room temperature
• 4 large egg yolks
• 1 (14-oz) can of full-fat sweetened condensed milk
• ½ cup key lime juice (about 20 key limes)

Serving:

• Whipped cream
• Lime zest

How to Make Mini Key Lime Pies:

Preheat the oven to 350 degrees. Line 2 muffin trays, 1 with 12 cupcake liners and 4 in a second tray (since this recipe makes only around 16). Set pans aside.

Prepare the crust by placing 12 whole graham cracker sheets in a food processor or blender to grind them into fine crumbs.

Combine the fine crumbs, melted butter, and sugar in a small bowl until well combined. The mixture will be thick, coarse, and sandy.

Press a heaping tablespoon of graham cracker mixture down into each liner, making sure the crust is tight and very compact.

Pre-bake the crusts for 5 minutes. Remove from the oven.

Prepare the filling by beating the cream cheese on high speed until smooth, about 1 minute.

On medium-high speed, beat in the egg yolks, scraping down the sides as needed. On high speed, beat in the sweetened condensed milk and lime juice until combined.

Pour the filling evenly into each crust.

Place in the oven and bake for 15–16 minutes, or until the centers of the pies only slightly jiggle.

Remove from oven and allow the pies to cool at room temperature in the pan set on a wire cooling rack.

Once cool, place the muffin trays in the refrigerator for at least 2 hours.

To serve, once chilled, top the key lime pies with whipped cream and lime zest if desired. Enjoy.

Store leftover pies in the refrigerator (covered) for up to 1 week.

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Mini Key Lime Pies

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Cooling/Refrigerating Time: 2 hours hours 30 minutes minutes

Total Time 3 hours hours 20 minutes minutes

Servings 16 mini pies

Author Pam - For the Love of Cooking

Equipment

• 2 Muffin Tray plus 16 Cupcake Liners
• Food Processor
• Stand Mixer or Hand Mixer
• Wire Cooling Rack

Ingredients

Crust:

• 1½ cups graham cracker crumbs about 12 full sheet graham crackers
• 6 tbsp unsalted butter melted
• ¼ cup granulated sugar

Filling:

• 4 oz full-fat brick cream cheese softened to room temperature
• 4 large egg yolks
• 1 (14-oz) can of full-fat sweetened condensed milk
• ½ cup key lime juice about 20 key limes

Serving:

• Whipped cream
• Lime zest

Instructions

• Preheat the oven to 350 degrees. Line 2 muffin trays, 1 with 12 cupcake liners and 4 in a second tray (since this recipe makes only around 16). Set trays aside.
• Prepare the crust by placing 12 whole graham cracker sheets in a food processor or blender to grind them into fine crumbs.
• Combine the fine crumbs, melted butter, and sugar in a small bowl until well combined. The mixture will be thick, coarse, and sandy.
• Press a heaping tablespoon of graham cracker mixture down into each liner, making sure the crust is tight and very compact.
• Pre-bake the crusts for 5 minutes. Remove from the oven.
• Prepare the filling by beating the cream cheese on high speed until smooth, about 1 minute.
• On medium-high speed in a stand mixer (or using a hand mixer), beat in the egg yolks, scraping down the sides as needed. On high speed, beat in the sweetened condensed milk and lime juice until combined.
• Pour the filling evenly into each crust.
• Place in the oven and bake for 15–16 minutes or until the centers of the pies only slightly jiggle.
• Remove from oven and allow the pies to cool at room temperature in the tray set on a wire cooling rack.
• Once cool, place the muffin trays in the refrigerator for at least 2 hours.
• To serve, once chilled, top the key lime pies with whipped cream and lime zest if desired. Enjoy.
• Store leftover pies in the refrigerator (covered) for up to 1 week.

On the last Thanksgiving with my dad before he passed, my daughter made him a homemade apple pie, as it was one of his favorite desserts. Instead of ice cream, my dad liked topping his apple pie with a slice of cheddar cheese. We just passed the 6th anniversary of his passing, and my daughter said she wanted to make an apple pie for him. Since I had store-bought pie crusts in the fridge, we used them, but a homemade crust would be amazing too. The two of us had fun collaborating on this classic apple pie recipe from Food Charlatan, which she deemed the best apple pie, and I think she is right! I prepared the filling, and my daughter did a great job on the lattice crust. Although this recipe takes a lot of time & patience, it is worth it! My daughter and I shared the first slice topped with cheddar cheese in honor of my dad, and I know he was tickled. This delicious apple pie recipe is a keeper!

Classic Apple Pie

Ingredients:

• 2 store-bought pie crusts or homemade crusts
• ¼ tsp lemon zest
• Juice from half a lemon (about 2 tbsp)
• 5 lbs. apples, peeled, cored, and sliced thinly (I used a mix of Honeycrisp, Granny Smith, and Gala apples)   ***5 pounds before peeling and coring* (about 11 large apples)
• ¾ cup brown sugar, packed
• ¾ cup white sugar
• 5 tbsp all-purpose flour
• ¼ tsp kosher salt
• 1½ tsp cinnamon
• ¾ tsp nutmeg
• ½ tsp cardamom, optional
• 1 tsp vanilla
• 1 tbsp milk, for brushing on the pie
• 1 tbsp beaten egg, optional, for brushing on the pie
• 1 tbsp raw sugar or turbinado sugar, for topping the pie

How to Make a Classic Apple Pie

Prepare the filling by combining the lemon zest and lemon juice in a large skillet.

Peel the apples and slice them into ⅛-inch pieces.   Side Note: Peeling and slicing one apple at a time, then tossing them in the lemon juice, so they don’t get brown, and then move on to peeling the next apple.  

Cook the apples in the large skillet over medium heat. Getnly stir in the brown and white sugars, flour, salt, cinnamon, nutmeg, and cardamom.

Once the mixture is all moistened and you don’t see patches of flour or cinnamon, set a timer for 20 minutes. Cover the mixture with a lid, and stir the mixture every 3-5 minutes, replacing the lid each time, adding water if the apples stick to the skillet. After 20 minutes, the apples should be fork-tender but still hold their shape.  Side Note: The apples will finish cooking while baking in the oven. 

Remove the pan from the heat and stir in 1 teaspoon vanilla.

Transfer the apple pie filling (including all the brown caramel gooeyness) to a rimmed baking sheet and spread the apples all the way to the edges. Completely cool the apple pie filling by placing it in the fridge or the freezer; it only takes 30 minutes.

Coat a deep 9-inch pie dish with butter or cooking spray.

Roll out your pie dough and place it in the prepared baking dish, with any excess hanging over the edges.

Use a rubber spatula to scrape up every last bit of the chilled apple pie filling into the pie dish.

Top your pie with the other pie crust, crimping the edges and cutting a few vents in the center.

To make a lattice top crust, roll out the second crust and cut out strips using a pizza cutter. You can make the strips as wide or as thin as you want.

Weave your lattice by taking every other strip of pie dough and laying it across your pie, with a little space in between each strip.

Peel back every other strip that is on your pie, all the way to the edge.

Lay an edge piece of dough perpendicular to the others, tucked up right against the edge. Replace the peeled-back strips of dough to lay flat on top of the pie.

Take the strips that are underneath and peel them back. Lay out your next strip of dough. Replace the peeled-back strips.

Continue until the pie is completely woven.   Side Note: If at ANY point your pie dough becomes soft, place everything in the refrigerator. If you have a strip that tears, use a tiny bit of ice water to patch it with your fingers.

Fold up and crimp the edges, if you have them. Our crust was not overhanging, so we tucked it in the best we could.

Place the whole pie in the refrigerator for  30 minutes for a really flaky crust.

Preheat the oven to 425 degrees. Place a baking sheet on the center rack of your oven while it preheats to make sure it’s really hot.

Right before putting the apple pie in the oven, mix the milk and egg well, then brush the top crust all over with it.

Sprinkle the whole pie with raw sugar, turbinado sugar, or white sugar.

Bake by placing the chilled pie on the heated baking sheet in the oven and bake for 15 minutes. The crust on the edge should be turning light brown.

Meanwhile, get a square of foil that is the same size as your pie. Fold it in half, then in half again. Cut out the center. Open it up again. You should have a square of foil with a circle cut out of the center.

Reduce the heat to 350 degrees. Remove the pie from the oven and place the foil on top.  Side Note: This helps prevent the crust from burning.

Place the pie back on the baking sheet in the oven and bake at 350 degrees for 40-45 more minutes.

You will know the pie is done when the edges are brown and the center is light golden brown. If you did a lattice crust, you should see the filling bubbling away nicely.

Let the pie cool on a wire cooling rack for about 4 hours.  Side Note: You must wait for it to cool to room temperature to achieve the right texture for the filling; if not, the filling will spill out. 

Slice and serve with vanilla ice cream, whipped cream, or cheddar cheese.

Print

Classic Apple Pie

Course Dessert

Cuisine American

Prep Time 1 hour hour

Cook Time 1 hour hour 20 minutes minutes

Refrigerating & Cooling Time: 5 hours hours

Total Time 7 hours hours 20 minutes minutes

Servings 1 pie

Author Pam - For the Love of Cooking

Equipment

• Large Skillet with Lid
• 9-Inch Pie Dish
• Baking Sheet

Ingredients

• 2 store-bought pie crusts
• ¼ tsp lemon zest
• Juice from half a lemon about 2 tbsp
• 5 lbs. apples, peeled, cored, and sliced thinly (about 11 large apples) (I used a mix of Honeycrisp, Granny Smith, and Gala apples) ***5 pounds before peeling and coring*
• ¾ cup brown sugar packed
• ¾ cup white sugar
• 5 tbsp all-purpose flour
• ¼ tsp kosher salt
• 1½ tsp cinnamon
• ¾ tsp nutmeg
• ½ tsp cardamom optional
• 1 tsp vanilla
• 1 tbsp milk for brushing on the pie
• 1 tbsp beaten egg optional, for brushing on the pie
• 1 tbsp raw sugar or turbinado sugar for topping the pie

Instructions

• Prepare the filling by combining the lemon zest and lemon juice in a large skillet.
• Peel the apples and slice them into ⅛-inch pieces.   Side Note: Peeling and slicing one apple at a time, then tossing them in the lemon juice, so they don't get brown, and then move on to peeling the next apple.
• Cook the apples in the large skillet over medium heat. Getnly stir in the brown and white sugars, flour, salt, cinnamon, nutmeg, and cardamom.
• Once the mixture is all moistened and you don't see patches of flour or cinnamon, set a timer for 20 minutes. Cover the mixture with a lid, and stir the mixture every 3-5 minutes, replacing the lid each time, adding water if the apples stick to the skillet. After 20 minutes, the apples should be fork-tender but still hold their shape.  Side Note: The apples will finish cooking while baking in the oven. 
• Remove the pan from the heat and stir in 1 teaspoon vanilla.
• Transfer the apple pie filling (including all the brown caramel gooeyness) to a rimmed baking sheet and spread the apples all the way to the edges.
• Completely cool the apple pie filling by placing it in the fridge or the freezer; it only takes 30 minutes.
• Coat a deep 9-inch pie dish with butter or cooking spray.
• Roll out your pie dough and place it in the prepared baking dish, with any excess hanging over the edges.
• Use a rubber spatula to scrape up every last bit of the chilled apple pie filling into the pie dish.
• Top your pie with the other pie crust, crimping the edges and cutting a few vents in the center.
• To make a lattice top crust, roll out the second crust and cut out strips using a pizza cutter. You can make the strips as wide or as thin as you want.
• Weave your lattice by taking every other strip of pie dough and laying it across your pie, with a little space in between each strip.
• Peel back every other strip that is on your pie, all the way to the edge.
• Lay an edge piece of dough perpendicular to the others, tucked up right against the edge. Replace the peeled-back strips of dough to lay flat on top of the pie.
• Take the strips that are underneath and peel them back. Lay out your next strip of dough. Replace the peeled-back strips.
• Continue until the pie is completely woven.   Side Note: If at ANY point your pie dough becomes soft, place everything in the refrigerator. If you have a strip that tears, use a tiny bit of ice water to patch it with your fingers.
• Fold up and crimp the edges, if you have them. Our crust was not overhanging, so we tucked it in the best we could.
• Place the whole pie in the refrigerator for  30 minutes for a really flaky crust.
• Preheat the oven to 425 degrees. Place a baking sheet on the center rack of your oven while it preheats to make sure it’s really hot.
• Right before putting the apple pie in the oven, mix the milk and egg well, then brush the top crust all over with it.
• Sprinkle the whole pie with raw sugar, turbinado sugar, or white sugar.
• Bake by placing the chilled pie on the heated baking sheet in the oven and bake for 15 minutes. The crust on the edge should be turning light brown.
• Meanwhile, get a square of foil that is the same size as your pie. Fold it in half, then in half again. Cut out the center. Open it up again. You should have a square of foil with a circle cut out of the center.
• Reduce the heat to 350 degrees. Remove the pie from the oven and place the foil on top.  Side Note: This helps prevent the crust from burning.
• Place the pie back on the baking sheet in the oven and bake at 350 degrees for 40-45 more minutes. Side Note: You will know the pie is done when the edges are brown, and the center is light golden brown. If you did a lattice crust, you should see the filling bubbling away nicely.
• Let the pie cool on a wire cooling rack for about 4 hours.  Side Note: You must wait for it to cool to room temperature to achieve the right texture for the filling; if not, the filling will spill out.
• Slice and serve with vanilla ice cream, whipped cream, or cheddar cheese.

Since I had some puff pastry, fresh blueberries, and a sweet tooth, I made this easy recipe for mini blueberry turnovers with lemon curd. These little fruit pies are simple to prepare and put big smiles on my family’s faces.

Mini Blueberry Turnovers

Ingredients:  

• 1 cup fresh blueberries
• 2-3 tbsp granulated sugar, depending on the sweetness of the berries
• 1½ tsp cornstarch
• Zest of 1 small lemon
• 1½ tsp fresh lemon juice
• 1 sheet of puff pastry, thawed
• 1 small egg beaten (for egg wash)
• Turbinado sugar

Serving:

• Lemon curd

How to Make Mini Blueberry Turnovers:

In a small saucepan, combine the blueberries, granulated sugar, cornstarch, lemon zest, and lemon juice.

Cook over medium heat, stirring occasionally, for about 5-7 minutes, until the mixture thickens and the blueberries start to burst.

Remove from the heat and let it cool.

 Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.

Unfold the thawed puff pastry sheet on a lightly floured surface. Roll it out slightly to smooth any creases.

Cut the puff pastry sheet into 8-9 equal squares.  Side Note: OR 4 equal large squares 

Spoon some of the blueberry mixture onto the center of each square.

Brush the edges of the pastry squares with the beaten egg.

Fold each square diagonally to form a triangle.

Press the edges together well to seal, and use a fork to crimp the edges.

Place the turnovers on the prepared baking sheet.

Brush the tops with more beaten egg and sprinkle with coarse sugar if desired.

Bake in the preheated oven for 18-20 minutes or until the turnovers are puffed up and golden brown.

Let the turnovers cool for a few minutes before serving.

Print

Mini Blueberry Turnovers

Course Breakfast, Dessert

Cuisine American

Prep Time 10 minutes minutes

Servings 8 - 9 Mini Turnovers (or 4 large ones)

Author Pam - For the Love of Cooking

Equipment

• Small Saucepan
• Baking Sheet

Ingredients

• 1 cup fresh blueberries
• 2-3 tbsp granulated sugar depending on the sweetness of the berries
• 1½ tsp cornstarch
• Zest of 1 small lemon
• 1½ tsp fresh lemon juice
• 1 sheet of puff pastry thawed
• 1 small egg beaten for egg wash
• Turbinado sugar

Serving:

• Lemon curd

Instructions

• In a small saucepan, combine the blueberries, granulated sugar, cornstarch, lemon zest, and lemon juice.
• Cook over medium heat, stirring occasionally, for about 5-7 minutes, until the mixture thickens and the blueberries start to burst.
• Remove from the heat and let it cool.
• Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
• Unfold the thawed puff pastry sheet on a lightly floured surface. Roll it out slightly to smooth any creases.
• Cut the puff pastry sheet into 8-9 equal squares.  Side Note: OR 4 equal large squares
• Spoon some of the blueberry mixture onto the center of each square.
• Brush the edges of the pastry squares with the beaten egg.
• Fold each square diagonally to form a triangle.
• Press the edges together well to seal, and use a fork to crimp the edges.
• Place the turnovers on the prepared baking sheet.
• Brush the tops with more beaten egg and sprinkle with coarse sugar if desired.
• Bake in the preheated oven for 18-20 minutes or until the turnovers are puffed up and golden brown.
• Let the turnovers cool for a few minutes before serving.

I made some dulce de leche to make this banoffee pie recipe from Food and Wine for my husband’s birthday. The recipe takes time, but it’s worth the effort and is so rich, decadent, and delicious. We all loved the buttery graham cracker crust with the rich, sweet dulce de leche and thought the banana slices and salty vanilla whipped cream made this pie extra special.

Banoffee Pie

Ingredients:

• 1¼ cups of dulce de leche (click here for the recipe)  ***Homemade is best for this recipe because store-bought dulce de leche can be too runny
• 2 large firm bananas, peeled and sliced into rounds

 Crust:

• Softened butter or cooking spray
• 1½ cups graham cracker crumbs (about 12 crackers)
• 6 tbsp unsalted butter, melted
• 3 tbsp brown sugar
• ½ tsp kosher salt

Whipped Cream:

• 2 cups heavy cream
• 2 tbsp powdered sugar
• 2 tsp vanilla extract (or seeds scraped from 1 vanilla bean pod)
• ¼ tsp kosher salt

Garnish:

• Shaved semi-sweet or dark chocolate

Make the dulce de leche (click here for the recipe).  Side Note: This process takes 4 hours (3 hours cooking/1 hour cooling)

Preheat the oven to 350 degrees. Coat a round pie dish or tart pan with butter or cooking spray.

Make the crust by combining the graham crackers, melted butter, brown sugar, and salt in a food processor. Blend until completely smooth.

Transfer the mixture to the prepared pie dish, pressing evenly onto the bottom and up the sides of the pie plate.

Bake the crust until browned and fragrant, about 10 minutes, rotating the pie plate halfway through baking time.

Place the Crust on a wire rack, and let it cool completely, about 30 minutes.

Assemble the pie by pouring the cooled dulce de leche (1¼ cups) over the cooled pie crust, spreading it evenly.

Next, top with banana rounds in a single, tightly spaced layer over the dulce de leche.

Make the whipped cream by combining the cold cream, powdered sugar, vanilla, and salt in a bowl and beating with a hand mixer until medium-stiff peaks form, 2 to 3 minutes.

Immediately spoon the whipped cream over the bananas and spread it out smoothly.

Refrigerate for at least 3 hours or up to 12 hours to set.

To serve, garnish with shaved chocolate, slice, and enjoy!

Print

Banoffee Pie

Course Dessert

Cuisine British

Prep Time 25 minutes minutes

Cook Time 3 hours hours 10 minutes minutes

Cooling Time & Refrigerating Time: 4 hours hours

Total Time 7 hours hours 35 minutes minutes

Servings 1 pie (8-12 slices)

Author Pam - For the Love of Cooking

Equipment

• Round Pie Dish or Tart Dish
• Hand mixer

Ingredients

Ingredients:

• 1¼ cups of dulce de leche click up above for the recipe **Homemade is best for this recipe because store-bought dulce de leche can be too runny
• 2 large firm bananas peeled and sliced into rounds

Crust:

• Softened butter or cooking spray
• 1½ cups graham cracker crumbs (about 12 crackers)
• 6 tbsp unsalted butter melted
• 3 tbsp brown sugar
• ½ tsp kosher salt

Whipped Cream:

• 2 cups heavy cream
• 2 tbsp powdered sugar
• 2 tsp vanilla extract or seeds scraped from 1 vanilla bean pod
• ¼ tsp kosher salt

Garnish:

• Shaved semi-sweet or dark chocolate

Instructions

• Make the dulce de leche (click here for the recipe).  Side Note: This process takes 4 hours (3 hours cooking/1 hour cooling)
• Preheat the oven to 350 degrees. Coat a round pie dish or tart pan with butter or cooking spray.
• Make the crust by combining the graham crackers, melted butter, brown sugar, and salt in a food processor. Blend until completely smooth.
• Transfer the mixture to the prepared pie dish, pressing evenly onto the bottom and up sides of the pie plate.
• Bake the crust until browned and fragrant, about 10 minutes, rotating the pie plate halfway through baking time.
• Place the Crust on a wire rack, and let it cool completely for about 30 minutes.
• Assemble the pie by pouring the cooled dulce de leche (1¼ cups) over the cooled pie crust, spreading it evenly.
• Next, top with banana rounds in a single, tightly spaced layer over the dulce de leche.
• Make the whipped cream by combining the cold cream, powdered sugar, vanilla, and salt in the bowl and beating with a hand mixer until medium-stiff peaks form, 2 to 3 minutes.
• Immediately spoon the whipped cream over the bananas and spread it out smoothly.
• Refrigerate for at least 3 hours or up to 12 hours to set.
• To serve, garnish with shaved chocolate, slice, and enjoy!

I recently grabbed some fresh rhubarb and strawberries on sale at my grocery store because I had a pie crust in the fridge that needed to be used up. These mini strawberry and rhubarb galettes were super simple to make and the combination of sweet strawberries with tart rhubarb always makes my family happy. I served these tasty little rustic pies with vanilla ice cream to make them extra special.

Mini Strawberry and Rhubarb Galettes

Ingredients:

• 1 pre-made pie crust, cut into 6 (4-inch) rounds
• 1 cup of fresh strawberries, sliced thinly
• ½ cup rhubarb, sliced thinly
• ¼ cup white sugar
• 1½ tbsp cornstarch
• 1 tbsp fresh mandarin juice (an orange will also work)
• Zest from 1 fresh mandarin (an orange will also work)
• 1 small egg, well-beaten
• Turbinado sugar

How to Make Mini Strawberry and Rhubarb Galettes

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.

Unroll a pre-made pie crust and place it on a lightly floured surface. Use a 4-inch round pastry cutter (or trace a knife around a 4-inch bowl). Cut three rounds then re-roll the pastry dough and cut out two more rounds for a total of 6 rounds.   

Pour the strawberries and rhubarb into a bowl and sprinkle the white sugar, cornstarch, mandarin juice, and zest. Gently stir the fruit until the sugar and cornstarch are evenly covering them.

Evenly spoon the fruit inside the pie crusts starting one inch from the edge. Fold and pinch the edge of the dough very well over the fruit.

Brush the dough with the beaten egg. Sprinkle the edges with the raw turbinado sugar.

Bake in the oven for 15-20 minutes, or until golden brown.

Remove the galette from the oven and let cool for 10-15 minutes.

Print

Mini Strawberry and Rhubarb Galettes

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 6 mini galettes

Author Pam - For the Love of Cooking

Equipment

• 4-inch Biscuit Cutter
• Baking Sheet

Ingredients

• 1 pre-made pie crust cut into 6 (4-inch) rounds
• 1 cup of fresh strawberries sliced thinly
• ½ cup rhubarb sliced thinly
• ¼ cup white sugar
• 1 ½ tbsp cornstarch
• 1 tbsp fresh mandarin juice an orange will also work
• Zest from 1 fresh mandarin an orange will also work
• 1 small egg well-beaten
• Turbinado sugar

Instructions

• Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
• Unroll a pre-made pie crust and place it on a lightly floured surface. Use a 4-inch round pastry cutter (or trace a knife around a 4-inch bowl). Cut three rounds then re-roll the pastry dough and cut out two more rounds for a total of 6 rounds.
• Pour the strawberries and rhubarb into a bowl and sprinkle the white sugar, cornstarch, mandarin juice, and zest. Gently stir the fruit until the sugar and cornstarch are evenly covering them.
• Evenly spoon the fruit inside the pie crusts starting one inch from the edge. Fold and pinch the edge of the dough very well over the fruit.
• Brush the dough with the beaten egg. Sprinkle the edges with the raw turbinado sugar.
• Bake in the oven for 15-20 minutes, or until golden brown.
• Remove the galette from the oven and let cool for 10-15 minutes.

These little mini pumpkin pies are the perfect Thanksgiving or Christmas dessert, especially if you need to feed a crowd. I made this easy mini pumpkin pies recipe that I found on Natasha’s Kitchen, using store bought crust and a muffin pan. I topped these tasty mini pies with homemade whipped cream and they turned out so cute & delicious.

Mini Pumpkin Pies

Pie Ingredients:

• 1 box of store-bought pie crusts (2 crusts total)
• 1 (15-oz) can of pumpkin puree
• ¾ cup evaporated milk (6 oz)
• 1 large whole egg + 1 large egg yolk
• ½ cup packed brown sugar
• ¼ cup white sugar
• 1½ tsp vanilla extract
• 1¼ tsp ground cinnamon
• ¼ tsp ground cloves
• ¼ tsp ground nutmeg
• ¼ tsp salt

Whipped Cream:

• 1 cup cold heavy whipping cream
• 2-3 tbsp powdered sugar, to taste
• ½ tsp vanilla extract

How to Make Mini Pumpkin Pies

Preheat the oven to 350 degrees. Coat a 12-count muffin tin with cooking spray.

Prepare the crusts by unrolling the pie doughs and cutting 12 circles using a 3½” biscuit cutter or the lid of a large-mouthed mason jar.

Place the dough rounds inside each cup of the prepared baking tin, by molding the dough to the bottoms and sides of the muffin cups.

Prepare the filling by beating the pumpkin puree, evaporated milk, whole egg, extra egg yolk, brown sugar, white sugar, vanilla, cinnamon, cloves, nutmeg, and salt with a hand mixer in a large bowl until creamy and smooth.

Divide the pumpkin filling between muffin cups.

Bake the pies by placing them in the oven to bake for 30-35 minutes, or until the tops of the crusts are golden brown.

Remove the muffin tin from the oven and cool for 10 minutes before transferring to a wire cooling rack to finish cooling. Side Note: I used a butter knife to remove the pies from the tin. 

Make the whipped cream by beating the very cold heavy whipping cream, powdered sugar, and vanilla using a hand mixer (or stand mixer) in a cold bowl, until thick and creamy, about 3 minutes. Side Note: I place the heavy cream and bowl in the freezer for a few minutes before making the whipped cream, which helps the cream thicken.

To serve, spoon a dollop of whipped cream on each pie right before serving, then sprinkle them with a dash of cinnamon, if desired. Enjoy.

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Mini Pumpkin Pies

These delicious bite-sized, mini pumpkin pies are baked until golden-brown and topped with homemade whipped cream.

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 12

Author Pam - For the Love of Cooking

Equipment

• Muffin Tin
• Hand Mixer or Stand Mixer
• 3½" Biscuit Cutter
• Wire Cooling Rack

Ingredients

Pie Ingredients:

• 1 box of store bought pie crusts 2 crusts total
• 1 15 oz can of pumpkin puree
• ¾ cup evaporated milk 6 oz
• 1 large whole egg + 1 large egg yolk
• ½ cup packed brown sugar
• ¼ cup white sugar
• 1½ tsp vanilla extract
• 1¼ tsp ground cinnamon
• ¼ tsp ground cloves
• ¼ tsp ground nutmeg
• ¼ tsp salt

Whipped Cream:

• 1 cup cold heavy whipping cream
• 2-3 tbsp powdered sugar to taste
• ½ tsp vanilla extract

Instructions

• Preheat the oven to 350 degrees. Coat a 12-count muffin tin with cooking spray.
• Prepare the crusts by unrolling the pie doughs and cutting 12 circles using a 3½" biscuit cutter or the lid of a large-mouthed mason jar.
• Place the dough rounds inside each cup of the prepared baking tin, by molding the dough to the bottoms and sides of the muffin cups.
• Prepare the filling by beating the pumpkin puree, evaporated milk, whole egg, extra egg yolk, brown sugar, white sugar, vanilla, cinnamon, cloves, nutmeg, and salt with a hand mixer (or stand mixer) in a large bowl until creamy and smooth.
• Divide the pumpkin filling between muffin cups.
• Bake the pies by placing them in the oven to bake for 30-35 minutes, or until the tops of the crusts are golden brown.
• Remove from the oven to cool for 10 minutes before transferring them to a wire cooling rack to finish cooling. Side Note: I used a butter knife to remove the pies from the tin.
• Make the whipped cream by beating the very cold heavy whipping cream, powdered sugar, and vanilla together in a cold bowl until thick and creamy, about 3 minutes. Side Note: I place the heavy cream and bowl in the freezer for a few minutes before making the whipped cream, which helps the cream thicken.
• To serve, spoon a dollop of whipped cream on each pie right before serving, then sprinkle them with a dash of cinnamon, if desired. Enjoy.

I had a sheet of puff pastry in the freezer and a couple of Granny Smith apples that nobody seemed to be eating, so I finally made Ina Garten’s easy mini apple tarts recipe. I adapted the recipe by halving it, and also added some cinnamon because my family loves cinnamon and apples together. I also didn’t have to bake the tarts as long as the recipe called for. My family thought these little mini cinnamon apple tarts were really tasty, and I thought they were fun to make.

Mini Cinnamon Apple Tarts

Ingredients:

• 1 sheet of frozen puff pastry, thawed
• 2 small Granny Smith apples
• ¼ cup white sugar
• 1 tbsp cinnamon
• 3 tbsp unsalted butter, diced
• ¼ cup apricot jelly
• 1 tbsp water

How to Make Mini Cinnamon Apple Tarts

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.

Prepare the puff pastry by thawing one sheet, then cutting it into 4 squares and placing it on the prepared sheet pan. Place them into the refrigerator while you prepare the apples.

Prepare the apples by peeling them and cutting them in half through the stem. Remove the stems and cores with a sharp knife. Slice the apples crosswise into 1/4-inch-thick slices. Side Note: Cover the peeled & sliced apples with a wet paper towel while you finish peeling & slicing the other apple, to help prevent browning. 

Prepare the tarts by placing overlapping slices of apples diagonally across the pastry and placing two slices of apple on each side of the arranged slices.

Make the cinnamon sugar by combining the sugar and cinnamon in a small dish until mixed well. Evenly sprinkle the apples with the cinnamon sugar and then dot them with the butter.

Bake the tarts by placing them into the oven and baking for 30-40 minutes, until the pastry is browned and the edges of the apples start to brown.  Remove from the oven and let cool for a few minutes before transferring them to a cooling rack. Side Note: The apple juices will burn on the baking sheet, but the tarts will be fine.

Make the glaze by heating the apricot jelly and the water together in a small saucepan over medium heat until bubbly. Brush the apples and pastry completely with the jelly mixture.

Allow to cool and serve. Enjoy. 

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Mini Cinnamon Apple Tarts

Course Breakfast, Dessert

Cuisine French

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Baking Sheet
• Cooling Rack
• Small Saucepan

Ingredients

• 1 sheet of frozen puff pastry, thawed
• 2 small granny smith apples
• ¼ cup white sugar
• 1 tbsp cinnamon
• 3 tbsp unsalted butter, diced
• ¼ cup apricot jelly
• 1 tbsp water

Instructions

• Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
• Prepare the puff pastry by thawing one sheet then cutting it into 4 squares and place on the prepared sheet pan. Place into the refrigerator while you prepare the apples.
• Prepare the apples by peeling them and cutting them in half through the stem. Remove the stems and cores with a sharp knife. Slice the apples crosswise into ¼-inch-thick slices. Side Note: Cover the peeled & sliced apples with a wet paper towel while you finish peeling & slicing the other apple, to help prevent browning. 
• Prepare the tarts by placing overlapping slices of apples diagonally across the pastry and placing two slices of apple on each side of the arranged slices.
• Make the cinnamon sugar by combining the sugar and cinnamon in a small dish stir until mixed very well. Evenly sprinkle the apples with the cinnamon sugar and then dot them with the butter evenly.
• Bake the tarts by placing them into the oven and baking for 30-40 minutes, until the pastry is browned and the edges of the apples start to brown.  Remove from the oven and let cool for a few minutes before transferring them to a cooling rack. Side Note: The apple juices will burn on the baking sheet but the tarts will be fine.
• Make the glaze by heating the apricot jelly and the water together in a small saucepan over medium heat until bubbly. Brush the apples and pastry completely with the jelly mixture.
• Allow to cool and serve. Enjoy. 

I stumbled upon this easy mini strawberry puff pastry braids recipe on White on Rice Couple that looked fun to make, and I happened to have all the ingredients. I love that! They take time & patience to make, but are worth the extra effort, and taste irresistible with buttery puff pastry braided around a layer of homemade pastry cream and fresh strawberries. These mini puff pastry braids were a lot of fun to make and put big smiles on my teenagers’ faces.

Mini Strawberry Puff Pastry Braids

Pastry Cream:

• 1 cup whole milk
• ¼ cup white sugar
• 2 tbsp cornstarch
• Pinch of salt
• 2 egg yolks **Save the white for the egg wash used before baking
• ¼ tsp vanilla extract

Mini Strawberry Puff Pastry Braids:

• 1 lb. puff pastry **1 box of store-bought = 2 sheets / ½ lb. each sheet**
• 8 oz strawberries, hulled & cut into ½-inch pieces
• 1-2 tbsp white sugar, depending on the sweetness of the berries
• 1 cup pastry cream
• Powdered sugar, for serving

How to Make Mini Strawberry Puff Pastry Braids

Make the pastry cream by heating the milk in a small saucepan over medium heat.

In a small bowl, whisk together the sugar, cornstarch, and salt, then add the beaten egg yolks and stir to combine. Side Note: Set the egg whites aside to brush the pastry with before baking. 

Once the milk has come to a simmer, remove from the heat and pour ⅓ of the hot milk into the egg/sugar mix, whisking rapidly. Pour the tempered egg/sugar/milk mixture back into the saucepan with the remaining milk; whisk to combine.

Return the saucepan to the stovetop over medium heat and cook, stirring constantly, until the mixture begins to boil and thickens to a puddling-like consistency. Remove the pan from the heat and stir in the vanilla extract.

Pour the pastry cream into a bowl and cover it with parchment/wax paper to prevent a skin from forming. Place in the refrigerator until needed.  Side Note: Pastry cream can be kept in the refrigerator for 3-4 days when used for baking. 

Remove the puff pastry from the freezer and set it aside to thaw.

Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.

Place the thawed puff pastry on a floured surface and roll out to ⅛ -inch thick and in a 9-inch by 9-inch square. Side Note: Store-bought puff pastry is often this size for each ½ pound section. Trim any edges of the dough to form straight edges, if needed.

Cut the dough in half lengthwise and thirds crosswise, so you end up with (six) 4.5-inch x 3-inch rectangles.

Along each rectangle, cut strips about 1 inch long and ½-inch wide, making sure to cut all the way through the puff pastry. Repeat with the remaining sheet of puff pastry.

Mix the sliced strawberries with 1-2 tablespoons of sugar, depending on their tartness. Toss to coat them evenly.

Spread about 1 tablespoon of pastry cream down the center of each rectangle.

Spoon a layer of strawberries over the pastry cream. 

Face the puff pastry rectangles so the cut edges are on the left and right. Begin at the bottom, cross one strip over the pastry cream and berries, then cross the opposite side strip over the first strip. Continue this alternating left and right, making sure each strip overlaps the previous side to help lock it in. 

Brush each pastry braid with egg wash.

Bake for 25-30 minutes, turning the baking sheet halfway through baking, until golden brown.

Remove from the oven and allow to cool.

Top with powdered sugar and serve. Enjoy.

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Mini Strawberry Puff Pastry Braids

Course Breakfast, Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 12 mini puff pastry braids

Author Pam - For the Love of Cooking / Original by White on Rice Couple

Equipment

• Small Saucepan
• Baking Sheet

Ingredients

Pastry Cream:

• 1 cup whole milk
• ¼ cup white sugar
• 2 tbsp cornstarch
• Pinch of salt
• 2 egg yolks **Save the white for the egg wash used before baking
• ¼ tsp vanilla extract

Mini Strawberry Puff Pastry Braids:

• 1 lb puff pastry **1 box of store-bought = 2 sheets / 1/2 lb each sheet**
• 8 oz strawberries, hulled & cut into ½-inch pieces
• 1-2 tbsp white sugar, depending on the sweetness of the berries
• 1 cup pastry cream
• Powdered sugar, for serving

Instructions

Prepare the Pastry Cream:

• Heat the milk in a small saucepan over medium heat.
• In a small bowl, whisk together the sugar, cornstarch, and salt, then add the beaten egg yolks and stir to combine. Side Note: Set the egg whites aside to brush the pastry with before baking. 
• Once the milk has come to a simmer, remove from the heat and pour ⅓ of the hot milk into the egg/sugar mix, whisking rapidly.
• Pour the tempered egg/sugar/milk mixture back into the saucepan with the remaining milk; whisk to combine. 
• Return the saucepan to the stovetop over medium heat and cook, stirring constantly, until the mixture begins to boil and thickens to a puddling-like consistency. Remove the pan from the heat and stir in the vanilla extract. 
• Pour the pastry cream into a bowl and cover it with parchment/wax paper to prevent a skin from forming. Place in the refrigerator until needed.  Side Note: Pastry cream can be kept in the refrigerator for 3-4 days when used for baking. 

Prepare the Puff Pastry Braids:

• Remove the puff pastry from the freezer and set it aside to thaw. 
• Preheat the oven to 375 degrees. Line a baking sheet with parchment paper. 
• Place the thawed puff pastry on a floured surface and roll out to ⅛-inch thick and in a 9-inch by 9-inch square. Side Note: Store-bought puff pastry is often this size for each ½ pound section. Trim any edges of the dough to form straight edges, if needed. 
• Cut the dough in half lengthwise and thirds crosswise, so you end up with (six) 4.5-inch x 3-inch rectangles.
• Along each rectangle, cut strips about 1 inch long and ½-inch wide, making sure to cut all the way through the puff pastry. Repeat with the remaining sheet of puff pastry.
• Mix the sliced strawberries with 1-2 tablespoons of sugar, depending on their tartness. Toss to coat them evenly.
• Spread about 1 tablespoon of pastry cream down the center of each rectangle. 
• Spoon a layer of strawberries over the pastry cream. 
• Face the puff pastry rectangles so the cut edges are on the left and right. Begin at the bottom, cross one strip over the pastry cream and berries, then cross the opposite side strip over the first strip. Continue this alternating left and right, making sure each strip overlaps the previous side to help lock it in. 
• Brush each pastry braid with egg wash.

   
• Bake for 25-30 minutes, turning the baking sheet halfway through baking, until golden brown.
• Remove from the oven and allow to cool.
• Top with powdered sugar and serve. Enjoy.

These little beauties are my new favorite Thanksgiving dessert. I normally make pumpkin pie (or mini pumpkin pies),  pecan pie, or crème brûlée for Thanksgiving, but this year I will be making these little mini sweet potato pies instead. I’m sad it took me so long to make a sweet potato pie, but I’m thankful I stumbled upon this easy recipe for mini sweet potato pies on Cooking Classy that sounded amazing! I loved the flavor of the spicy, creamy custard, while the gooey caramelized marshmallows & pecan crumbs made them extra special. This easy recipe for mini sweet potato pies was a bit hit with my entire family.

Mini Sweet Potato Pies

Mini Sweet Potato Pies:

• 3 medium sweet potatoes
• 6 tbsp unsalted butter
• ¾ cup brown sugar
• ⅔ cup evaporated milk
• 2 large eggs, at room temperature
• 1 tsp vanilla extract
• ¾ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp ground ginger
• ¼ tsp ground clove
• ¼ tsp salt
• 2 premade pie crusts

Toppings:

• Mini Marshmallows
• Candied pecans, crushed into crumbs

How to Make Mini Sweet Potato Pies

Preheat your oven to 400 degrees.

Bake the sweet potatoes by poking them with a fork a few times, then wrap them in foil.

Place into the oven and bake for 50-60 minutes, or until fork-tender.

Remove from the oven and carefully unwrap them; set them aside on a plate to cool. Once cooled, peel off the skin and mash the sweet potato. Side Note: You should have 2 cups of mashed sweet potatoes for this recipe. 

Prepare the brown butter while the sweet potatoes are baking or cooling by placing the butter in a small saucepan over medium heat. Stir the butter often once it has melted. It will start to foam at the top, and the color of the butter will change to brown. This process only takes about 5 minutes, and the turn happens quickly. Immediately remove the pan from the heat and allow it to cool for a few minutes. Pour the brown butter & and all of the brown bits into a large mixing bowl and set aside to cool to room temperature.

Prepare the pie filling by combining the cooled mashed sweet potatoes with the brown butter, along with the sugar, evaporated milk, eggs, vanilla, cinnamon, nutmeg, ginger, cloves, and salt, and whisking until very well combined and smooth and creamy.

Preheat the oven to 400 degrees.

Make the pies by unrolling the pie crusts on a flat surface. With a 4-inch round cutter, cut 9 rounds from each crust (you will have to re-roll the scraps).

Press 1 pie crust round into the bottom and up the sides of each muffin cup. Carefully add a couple of spoonfuls of the sweet potato mixture to each pie crust.

Gently tap the muffin tray on the counter to remove any bubbles.

Place in the oven and bake for 15 minutes, turning halfway through baking time.

Add four mini marshmallows to each mini pie and return to the oven for an additional 5 minutes.

Remove from the oven and add one more marshmallow to the center of each pie.

Top with a few crushed candied pecan crumbs.

Allow them to sit in the muffin tray for 5 minutes before moving them to a wire cooling rack to cool. Serve and enjoy.

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Mini Sweet Potato Pies

Course Dessert

Cuisine American

Servings 18 Mini Sweet Potato Pies

Author Adapted by Pam - For the Love of Cooking / Original by Cooking Classy

Equipment

• Muffin Tray
• Large Mixing Bowl
• Wire Cooling Rack

Ingredients

Mini Sweet Potato Pies:

• 3 medium sweet potatoes
• 6 tbsp unsalted butter
• ¾ cup brown sugar
• ⅔ cup evaporated milk
• 2 large eggs, at room temperature
• 1 tsp vanilla extract
• ¾ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp ground ginger
• ¼ tsp ground clove
• ¼ tsp salt
• 2 premade pie crusts

Toppings:

• Mini Marshmallows
• Candied pecans, crushed into crumbs

Instructions

• Preheat your oven to 400 degrees. 
• Bake the sweet potatoes by poking them with a fork a few times, then wrap them in tin foil. Place into the oven and bake for 50-60 minutes, or until fork-tender.
• Remove from the oven and carefully unwrap them; set them aside on a plate to cool. Once cooled, peel off the skin and mash the sweet potato. Side Note: You should have 2 cups of mashed sweet potatoes for this recipe. 
• Prepare the brown butter while the sweet potatoes are baking or cooling by placing the butter in a small saucepan over medium heat. Stir the butter often once it has melted. It will start to foam at the top, and the color of the butter will change to brown. This process only takes about 5 minutes, and the turn happens quickly.
• Immediately remove the pan from the heat and allow it to cool for a few minutes. Pour the brown butter & and all of the brown bits into a large mixing bowl and set aside to cool to room temperature.
• Prepare the pie filling by combining the cooled mashed sweet potatoes with the brown butter, along with the sugar, evaporated milk, eggs, vanilla, cinnamon, nutmeg, ginger, cloves, and salt, and whisking until well combined and smooth and creamy. 
• Preheat the oven to 400 degrees.
• Make the pies by unrolling the pie crusts on a flat surface. With a 4-inch round cutter, cut 9 rounds from each crust (you will have to re-roll the scraps).
• Press 1 pie crust round into the bottom and up the sides of each muffin cup. Carefully add a couple of spoonfuls of the sweet potato mixture to each pie crust.
• Gently tap the muffin tray on the counter to remove any bubbles. 
• Place in the oven and bake for 15 minutes, turning halfway through baking time.
• Add four mini marshmallows to each mini pie and return to the oven for an additional 5 minutes. 
• Remove from the oven and add one more marshmallow to the center of each pie.
• Top with a few crushed candied pecan crumbs.
• Allow them to sit in the muffin tray for 5 minutes before moving them to a wire rack to cool. Serve and enjoy. 

I had some fresh raspberries and some pre-made pie crust in the fridge and a big craving for pie so I whipped up these little glazed raspberry hand pies. These cute hand pies are super simple to make and always put a big smile on my kids’ faces. I loved the combination of flaky crust with the sweet & tart filling topped with a sweet vanilla glaze. Yum!

How to Make Glazed Raspberry Hand Pies

Roll out both of the pie crusts on a lightly floured surface. Cut out 16 rounds with a cookie cutter (a glass jar, ramekin, or anything round will work too). You’ll need to re-roll the dough to get all 16 rounds.

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

Combine the raspberries, sugar, cornstarch, and lime zest together in a bowl; mix until well combined and allow to sit for a few minutes to macerate.

Place a spoonful of the macerated raspberries(without juice) in the center of 8 of the rounds. Top each round with another pie round and press the edges together very firmly. Crimp all edges with a fork. Fold up the edges and re-crimp with a fork.

Brush some egg wash on the top of each hand pie and sprinkle each hand pie with some turbinado sugar.

Cut a slit or two in the top of the crust for venting. Bake for 20-25 minutes, turning halfway through baking, until golden brown. Remove from the oven and allow to cool.

Make the vanilla glaze by combining the powdered sugar, milk, and vanilla extract until smooth.

Place the cooled hand pies on a baking rack over parchment paper. Drizzle the vanilla glaze on top of each pie. Serve and enjoy.

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Glazed Raspberry Hand Pies

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 17 minutes minutes

Total Time 37 minutes minutes

Servings 8 hand pies

Author Pam - For the Love of Cooking

Equipment

• Baking Sheet

Ingredients

Raspberry Hand Pies:

• 1½ cups fresh raspberries
• 2-3 tbsp sugar, depending on the sweetness of the berries
• 2 tsp cornstarch
• Zest from 1/2 lime
• 1 box pre-made pie crusts (two crusts in total)
• 1 small egg, well beaten
• Turbinado sugar, to taste

Glaze:

• ½ cup powdered sugar
• 1-2 tbsp heavy cream or milk, to taste, per desired glaze thickness
• ¼ tsp vanilla extract

Instructions

• Roll out both of the pie crusts on a lightly floured surface. Cut out 16 rounds with a cookie cutter (a glass jar, ramekin, or anything round will work too). You’ll need to re-roll the dough to get all 16 rounds.
• Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
• Combine the raspberries, sugar, cornstarch, and lime zest together in a bowl; mix until well combined and allow to sit for a few minutes to macerate.
• Place a spoonful of the macerated raspberries(without juice) in the center of 8 of the rounds. Top each round with another pie round and press the edges together very firmly. Crimp all edges with a fork. Fold up the edges and re-crimp with a fork.
• Brush some egg wash on the top of each hand pie then cut a slit or two in the top of the crust for venting. Sprinkle each hand pie with some turbinado sugar.
• Bake for 20-25 minutes, turning halfway through baking, until golden brown. Remove from the oven and allow to cool.
• Make the vanilla glaze by combining the powdered sugar, milk, and vanilla extract until smooth.
• Place the cooled hand pies on a baking rack over parchment paper. Drizzle the vanilla glaze on top of each pie. Serve and enjoy.