Cherry-Lemon Meringue Mini Pies
By Golfwidow7
Ingredients
- FOR THE CUPS
- Cooking spray
- 1 5-ounce container vanilla meringue cookies (about 24 cookies)
- 6 tablespoons cake flour
- 1 slick unsalted butter, melted
- FOR THE FILLING
- 1 4-serving package lemon pudding and pie filling mix
- 1/2 cup sugar
- 2 l/4 cups prepared lemonade
- 2 large egg yolks
- 1 cup prepared cherry pie filling
- Whipped cream, for lopping (optional)
Details
Servings 24
Preparation time 30mins
Cooking time 38mins
Adapted from keyingredient.com
Preparation
Step 1
1. Make the cups: Preheat the oven to 350°. Spray twelve 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. Add the melted butter and pulse until combined. 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 to 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 rack.
4. Make the filling: 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
the heat and cool for 5 minutes.
S. Spoon 2 tablespoons lemon filling into each cooled meringue cup.
Top each with 1 tablespoon cherry pie filling. Chill for about 2 hours, or until the filling is set. If desired, top with whipped cream. Serve the mini pies chilled or at room temperature.
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