Recipe courtesy of Sandra Lee
From:
Food Network Magazine
Cherry-Lemon Meringue Mini Pies
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- Level: Easy
- Total: 40 min
- Prep: 30 min
- Cook: 10 min
- Yield: 12 mini pies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 222
- Total Fat
- 10 g
- Saturated Fat
- 5 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 0 g
- Sugar
- 23 g
- Protein
- 2 g
- Cholesterol
- 51 mg
- Sodium
- 23 mg
- Level: Easy
- Total: 40 min
- Prep: 30 min
- Cook: 10 min
- Yield: 12 mini pies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 222
- Total Fat
- 10 g
- Saturated Fat
- 5 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 0 g
- Sugar
- 23 g
- Protein
- 2 g
- Cholesterol
- 51 mg
- Sodium
- 23 mg
Ingredients
For the Cups:
For the Filling:
Directions
- 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
