Cherry-Lemon Meringue Mini Pies
Recipe courtesy of Sandra Lee
Recipe courtesy Sandra Lee's Bake Sale Cookbook for Food Network Magazine
- For the Cups:
- Cooking spray
- 1 5 -ounce container vanilla meringue cookies (about 24 cookies)
- 6 tablespoons cake flour
- 1 stick unsalted butter, melted
- For the Filling:
- 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)
Make the cups: Preheat the oven to 350 degrees F. Spray twelve 2 1/2-inch muffin cups with cooking spray; set aside.
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.
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.
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.
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.
Photograph by Antonis Achilleos
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