I'm kind of on a 'mini' craze right now. Love making these mini pies and listening to the kids tell me how amazing I am! haha ☺ They love these little things too, and it sure is nice when they're this easy to please.☺
Fresh peaches are not available yet but the ones I froze last year work like a charm for this and they taste like fresh ones. A super easy, quick, and cute dessert to serve for whatever reason.
Pie Crust Shells
drained and juice reserved
Clear jel, cook type
Cool Whip or Whipped Cream
Roll out the Perfect Pie Crust and cut into 4 inch rounds. I cheated... again...and used the bought stuff. Not sure why I do this because the homemade is much better and it really doesn't take that long to make.
Pampered Chef lends a hand here ☺
Make sure you prick the dough with a fork or it will shrink as it bakes. And it works best if the dough is cold and not room temperature. This prevents the gluten from activating and there is less shrinkage.
Fit into a tart pan or a muffin pan.
I couldn't decide which one I liked best so I used both of these and a cupcake pan. Turns out it didn't matter because in the end they were all cute and tasted the same. haha
Bake at 375°- 400° until golden, about 10-15 minutes. Allow to cool before filling.
For the bottom layer:
(the boys did tell me they could do without this layer), but I had some things that needed to be used so I did it this way this time.
4 oz. cream cheese, softened
½ cup powdered sugar
1½ cups Cool Whip
Beat the cream cheese and powdered sugar until fluffy then fold in the whipped cream or cool whip. Put a small amount in a thin layer in the bottom of the crust.
For the Peach topping:
juice from 1 quart of frozen peaches
Clear jel, add water to make a thick but runny paste
Heat the juice to boiling, then slowly add the clear jel and continue to boil until it thickens. Allow to cool then add the peaches and stir to combine. Cool completely before putting into the crust.
Enjoy... and Be Blessed!