Cherry-Lemon Meringue Mini Pies

By dorchuk

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

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.