Easy Miniature Pies

EASY MINIATURE PIES

Pies are a highly anticipated finale of the Thanksgiving Day feast. And while pumpkin pie is certain to be on the menu, it’s always fun to sample a couple of other pies too.

A terrific way to prepare several pies, and make it easy on the cook at the same time, is to use a couple sets of these six-inch Anchor Hocking Mini Pie Plates instead of the conventional nine-inch pie plates. This is a great idea if you would like to offer a sampling of various pies to guests. And if you are going to someone’s house for dinner, you can leave a mini pie or two at home and bring the rest to share.

Quick to prepare, the recipe for Mini Coconut Custard Pies is the ultimate in ease. Ideal for folks pressed for time, it makes its own crust and is a tried and true favorite. The pastry dough for the Mini Pecan Pies and Mini Pumpkin Pies is easy to make, and the pecan and pumpkin fillings can also be whipped up in a hurry. If planning on making all six pies, bake the Mini Coconut Custard Pies first then boost the oven temperature to 350 degrees for the remaining pies.

Whether you take them to your loved one’s house on Thanksgiving or share them with company at your home, these diminutive pie plates make it easy to savor a sampling of pies—and still have time to relax and enjoy the day. Savoring the grand Thanksgiving feast couldn’t be sweeter.

Mini Coconut Custard Pies

MINI COCONUT CUSTARD PIES

Vegetable shortening, for pie plate
1/2 cup all-purpose flour, plus more for pie plate
2 cups milk
1 cup sweetened flaked coconut
1/2 cup sugar
1/4 cup (1/2 stick) butter, cut into small pieces
4 eggs
1 teaspoon vanilla
Whipped cream (optional)
Preheat oven to 325 degrees. Grease 2 6-inch pie plates with shortening; dust with flour. Combine milk, coconut, sugar, 1/2 cup flour, butter, eggs, and vanilla in a blender. Cover; blend until mixed, 1 minute. Divide into prepared pie plates. Bake until a knife inserted in centers comes out clean, 35 to 40 minutes. Cool completely on a wire rack. Refrigerate until ready to serve. Dollop with whipped cream, if desired. Makes 8 miniature servings.

PASTRY FOR FOUR 6-INCH SINGLE-CRUST PIES

3 cups flour
1/2 teaspoon salt
1 cup cold vegetable shortening
10 to 13 tablespoons ice water
In a medium bowl, combine flour and salt. Using a pastry blender or 2 knives, cut in shortening until mixture resembles coarse crumbs. Sprinkle 2 tablespoons water over the flour mixture; toss with a fork. Push moistened flour mixture to the side of the bowl. Repeat, using 2 tablespoons of the remaining water a time, until all of the flour mixture is moist. Gather pastry into a ball. Divide into 4 portions; shape each portion into a disk. Cover each disk with plastic wrap; refrigerate 20 to 30 minutes.

Flour rolling surface and rolling pin lightly. Roll each pastry disk into circles about 8-inches in diameter. Trim to about 7 1/2 -inches. Carefully remove trimmed dough. Fold dough into quarters. Unfold and press into 4 6-inch pie plates. Transfer desired fillings into pie crusts, flute or crimp edges as desired. Bake as directed. Makes 4 miniature pies.

MINI PECAN PIES and MINI PUMPKIN PIES

Pastry for 4 6-inch pie crusts (see above)
Pecan filling (as follows)
Pumpkin filling (as follows)
Whipped cream (optional)
Prepare pastry for 4 6-inch pie crusts as directed. Preheat oven to 350 degrees. Line 4 6-inch pie plates with pastry crust. Prepare pecan filling and pumpkin filling. Divide pecan filling into 2 crusts; divide pumpkin filling into 2 crusts. Bake until pecan filling is puffed, 35 to 40 minutes, and pumpkin filling is set, 40 to 45 minutes. Cool pies completely on a wire rack. Refrigerate pumpkin pies until thoroughly chilled, about 4 hours. Top each pie with a dollop of whipped cream, if desired. Makes 16 miniature servings.

Mini Pecan Pies

PECAN FILLING
3 eggs
1/2 cup sugar
1/2 cup light corn syrup
2 tablespoons butter, melted
1 teaspoon vanilla
1 1/2 cups coarsely chopped pecans or pecan halves
In a medium bowl, whisk together eggs, sugar, corn syrup, butter, and vanilla. Stir in pecans.

Mini Pumpkin Pies

PUMPKIN FILLING
3 eggs
1 (15-ounce) can 100% pure pumpkin
1/4 cup sugar
2 tablespoons pure maple syrup
1/2 cup regular or fat-free half-and-half
1/4 cup heavy (or whipping) cream
3/4 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
In a medium bowl, whisk together eggs, pumpkin, sugar, maple syrup, half-and-half, heavy cream, vanilla, cinnamon, ginger, and cloves.

Thanksgiving pies

Thanks to Anchor Hocking for providing photography and bakeware