Cherry-Lemon Meringue Mini Pies
- Level: Easy
- Yield: 12 mini pies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 222
- Total Fat
- 10
- Saturated Fat
- 5
- Carbohydrates
- 33
- Dietary Fiber
- 0
- Sugar
- 23
- Protein
- 2
- Cholesterol
- 51
- Sodium
- 23
- Total: 40 min
- Prep: 30 min
- Cook: 10 min
Ingredients
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)
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