cherry-lemon meriungue mini pies

prep time:  tbd
cook time:  tbd
servings:  12 mini pies

cup ingredients:
1 5-ounce container vanilla meringue cookies (about 24 cookies)
6 tablespoons cake flour
1 stick unsalted butter - melted

filling ingredients:
1 4-serving package lemon pudding or pie filling mix
1/2 cup sugar
2 1/4 cup prepared lemonade
1 cup prepared cherry pie filling
whipped cream (optional)

cup steps:
1.  preheat the oven to 350 degrees.  spray 12 2 1/2-inch muffin cups with cooking spray, set aside.

2.  combine the meringue cookies and flour in a food processor, process until the mixture is in fine crumbs.  spoon about 2 tablespoons of the mixture into each of the prepared muffin cups.  using the back of a measuring tablespoon, press the mixture firmly into the bottoms and sides of the cups.

3.  bake for 8 - 10 minutes, or until just starting to brown.  remove from the oven and immediately press each cup with the back of the tablespoon.  cool the cups in the pan on a wire rack.

filling steps:
1.  combine the pudding mix and sugar in a medium saucepan.  whisk in the lemonade and egg yolks.  continue to whisk over medium-high heat until the mixture comes to a boil.  remove from heat and cool for 5 minutes.

2.  spoon 2 tablespoons lemon filing into each cooled meringue cup.  top each with 1 tablespoon cherry pie filling.  chill for about 2 hours or until the filling is set.  top with whipped cream.

- food network magazine, april 2011

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