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Ingredients
- Crust:
- 1 c. all-purpose flour
- 1/3 c. Sugar
- 1/4 c. Baking Cocoa
- 1/2 c. cold butter
- 2 T. Cold water
- Filling:
- 2 packages (3 oz. each) Cream Cheese
- 1/4 c. sugar
- 2 T. milk
- 1 t. vanilla extract
- 1 egg
- 1 can pie filling
Preparation
Step 1
In a small bow, combine flour, sugar and cocoa, cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Shape into 24 balls. Place in a greased miniature muffin cups; press dough onto the bottom of the sides of each cup.
In a mixing bowl, beat cream cheese and sugar until smooth. Beat in milk and vanilla. Add egg; beat on low just until combined. Spoon about 1 Tablespoonful into each cup.
Bake 325 for 15 to 18 minutes or until set. Cool on wire rack for 30 minutes. Carefully remove from pans to cool completely. Top with pie filling. Store in refrigerator.