Cherry-Lemon Meringue Mini Pies (Sandra Lee) |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 12 |
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Ingredients:
cooking spray |
1 5 -ounce container vanilla meringue cookies (about 24 cookies) |
6 tablespoons cake flour |
1 stick unsalted butter, melted |
1 4 -serving package lemon pudding and pie filling mix |
1/2 cup sugar |
2 1/4 cups prepared lemonade |
2 large egg yolks |
1 cup prepared cherry pie filling |
whipped cream, for topping (optional) |
Directions:
1. Make the cups: Preheat the oven to 350 degrees F. 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.
5. 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.
6. Photograph by Antonis Achilleos
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