Description
A delightful assortment of individual pies featuring two summer favorites—tangy key lime with whipped cream and fresh cherries, and sweet cherry filling tucked beneath golden star-shaped crusts. Perfect for parties, picnics, and patriotic celebrations.
Ingredients
Units
Scale
For the cherry pies:
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup cold unsalted butter, cubed
- 3–4 tbsp ice water
- 1 cup cherry pie filling
- 6 whole cherries (for garnish)
- 1 egg (for egg wash)
For the key lime pies:
- 6 mini graham cracker pie crusts (store-bought or homemade)
- 1 can (14 oz) sweetened condensed milk
- 1/3 cup key lime juice
- 1 tsp lime zest
- 1 egg yolk
- 6 whole cherries (for garnish)
- Whipped cream, for topping
Instructions
- Cherry Pies: In a bowl, mix flour and salt. Cut in butter until mixture resembles coarse crumbs. Add ice water gradually until dough forms. Roll out and cut circles to fit mini pie tins. Press crust into tins and fill with cherry pie filling. Cut out star shapes from remaining dough and place on top. Brush crust and stars with egg wash. Bake at 375°F (190°C) for 20–25 minutes or until golden brown. Cool before serving.
- Key Lime Pies: Preheat oven to 350°F (175°C). In a bowl, mix sweetened condensed milk, lime juice, zest, and egg yolk until smooth. Pour filling into mini graham cracker crusts. Bake for 12–15 minutes, until just set. Chill at least 1 hour before topping. Top with whipped cream and a fresh cherry for garnish.
Nutrition
- Serving Size: 1 mini pie
- Calories: 220 kcal
- Sugar: 15g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg