Mini Pies Recipe 🥧 Raspberries & Cream!

Slice the pre-made pie crust into about half an inch thick pieces, making thicker slices at the ends.

Press the pie crust pieces into the wells of a muffin tin using a tamper or similar tool to create little cups.

Set the pie crust cups aside.

Soften 4 ounces of cream cheese in the microwave.

Add 4 tablespoons of sugar and 1 tablespoon of lemon juice to the softened cream cheese and stir together.

Using a tiny scoop, fill each pie crust cup with the cream cheese mixture, adding about one scoop to each.

Rinse the scoop and use it to add raspberry jelly to each cup, trying to place it on one side of the cream cheese filling.

Swirl the cream cheese and jelly together with a toothpick if desired.

Bake the mini pies in the oven at 375 degrees for about 20 minutes.

Remove the mini pies from the oven and let them cool slightly before serving.

Spray the muffin pan with cooking spray to prevent sticking before baking, if desired.

Top the mini pies with whipped cream and a raspberry before serving.

Equipment Needed

Spice Level:

Allergens