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Mini Butterscotch Cream Pies

Mini Butterscotch Cream Pies Final 2 Happy Monday!

Sweet sassy molassy is this an amazing recipe!

Did you catch the teaser I left you all with on Facebook yesterday? A lot of you had a hard time waiting until today, but HERE is the recipe for these Mini Butterscotch Cream Pies! I had some left over pie crust in my fridge that I just HAD to do something with, so these are the little babies I made!

Cute, huh?

They are not only darling to look at, but really simple to make {only 7 ingredients needed!} and super easy to eat, not to mention delicious. Lets get baking, shall we?

First thing you want to do is preheat your oven to 375 or so and roll out your chilled dough. I used a flower shaped cookie cutter to make some cute edges on my mini pies but a regular round circle is fine.
Mini Pie 1 So once you get them all cut, carefully press them into your mini muffin tins. If you don’t have non-stick ones, you might want to lightly spritz the whole thing with a little non-stick. However, if you’re using a pie crust with a whole lotta butter and/or shortening {like this recipe that I used from Paula Deen} then the non-stick spray is really unnecessary.

Mini Pie 2 Bake those off for 8 minutes or until lightly golden. Watch them carefully! They burn super easy! Once you pull them out of the oven let them cool! I let them cool about 5-10 minutes in the pan and them pop them our of the hot pan and onto a cooling rack.

Mini Pie 4  Now for the butterscotch filling- grab some butterscotch baking chips and toss them into a bowl.
Mini Pie 3 Now, melt these down. I have a melt chocolate function on my microwave that I use that works like a charm. If you don’t have that, then use a double boiler or set the microwave at 50% power and stir every 20 seconds or so.

Mini Pie 5 To this melted butterscotch, whip in some softened cream cheese until smooth and lump-free. Please oh please use room temperature cream cheese or else you will NEVER get those lumps out!

Mini Pie 6 So, next thing you do is add in some vanilla…

Mini Pie 7 …and sugar! That’s it!

Mini Pie 8 Whip this all together until it’s smooth and creamy!

Mini Pie 9 Spoon about a teaspoon into each tart and refrigerate.

Mini Pie 10 So while those sit in the fridge, lets make the cream. Most of you know how to do this, so I’ll make it quick. Start out with some cream in a chilled bowl.

Mini Pie 11 Add in a splash of vanilla,

Mini Pie 12 some sugar,

Mini Pie 13 and some cornstarch. This is a totally optional ingredient. I add it to my cream whenever I’m making it in advance…it acts as a stabilizer so it never deflates. A VERY handy trick!

Mini Pie 14 So, once I have all this in a bowl, I crack out my OXO beaters and have at it.

Mini Pie 15 I whip mine by hand about 1 1/2 minutes until stiff peaks form.

Mini Pie 16 Then I crack out my frosting tips. For these I used the Wilton 1M tip with a disposable bag.

Mini Pie 17 So, fill up your bag with the whipped cream and pipe some rosettes on top of the filled pies.

Mini Pie 18 Then you top each pie with a butterscotch chip to dress them up a little more. Aren’t they irresistible? So fun! LOVE these guys!

Mini Butterscotch Cream Pies Final 1 Store these in the fridge until you’re ready to serve. Your guests will go nuts over these! Guaranteed!

Mini Butterscotch Cream Pies Final 3  Here’s the handy dandy printable!

Other recipes you might like:

Mini Coconut Cream Pies from Lauren’s Latest
Chocolate Truffle S’more Tarts from Lauren’s Latest
Brandy Apple Mini Pies with Cornmeal Crust from A Spicy Perspective
Tiny Pies from Not Martha
Single Serving Pie in a Jar from Our Best Bites
Mini Cherry Cutie Pies from Bakerella
Blueberry Apple Mini Pies from Barbara Bakes
Mini Berry Pies from Yummy Mummy

Print

Mini Butterscotch Cream Pies

Yield: 24 mini pies

Ingredients:

1 whole Pie Crust Recipe, Enough For 1 9-inch Shell
24 whole Butterscotch Chips, For Optional Garnish
FOR THE FILLING:
⅓ cups Butterscotch Chips
3 ounces, weight Softened Cream Cheese
¼ teaspoons Vanilla Extract
1 Tablespoon Granulated Sugar
FOR THE CREAM:
½ cups Heavy Whipping Cream
½ Tablespoons Granulated Sugar
¼ teaspoons Vanilla Extract
½ teaspoons Cornstarch (Optional)
24 whole Butterscotch Chips, For Garnish

Directions:

Preheat oven to 375 degrees F. Roll out chilled pie crust and using a small round cookie cutter, cut out 24 – 2 1/2-3 inch circles. I used a flower shaped cookie cutter so I’d have fluted edges. Press the dough circles into mini muffin tins and bake in the preheated oven for about 8 minutes or until edges are lightly golden. Set aside to cool.
Place butterscotch chips into a heat-proof bowl and microwave using the melt chocolate function until melted (or if you don’t have this function, just heat for 30 second intervals, stirring in between each interval and stopping once it’s smooth).
Using a hand mixer, blend cream cheese into the melted butterscotch chips until smooth. Scrape sides of bowl and mix again so there are no lumps. Stir in vanilla and sugar. Spoon about 1 teaspoon of filling into each shell and refrigerate.
Whip together all ingredients for the cream until stiff peaks form. Spoon cream into a piping bag with a Wilton 1M tip. Swirl the cream over top of the filling and place a butterscotch chip on top for garnish. Refrigerate until ready to serve.

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46 Comments

  1. I so nearly made butterscotch pies at the weekend but was missing a vital ingredient! Yours look absolutely wonderful – I wish I had now unless you want to send a couple over to me? 😉

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    • Lauren — November 28th, 2011 @ 10:05 pm

      You bet!!

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      • Karen — February 11th, 2015 @ 10:45 am

        What cookie cutter did you use for this.

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  2. Mmmm these little babies are just the cutest!

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  3. These are so cute! I am definitely going to have to try them!! I never thought of using pie crust in a muffin tin before, so I am adding this to my to do list!

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  4. My god, Lauren, these look heavenly and so delicious. I want some now! :) the details make it so cute too!

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  5. I love love LOVE the size of these pies!! So cute, almost like cookies but way awesomer. Butterscotch is one of my favorite flavors, so these are a must try!! :)

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  6. There are no words for how adorable these are! LOVE!

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  7. Those are so cute!!! I love how you made the crust. I really want to try this recipe, as I have never made my own pie crust … this would be a good way to try.

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    • Lauren — November 28th, 2011 @ 10:06 pm

      You’ve never made pie crust before?? It’s so simple! There are lots of great tutorials online too if you need!

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  8. I do love easy and cute!! I especially love how the edges of the crust are scalloped – fun!!

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  9. They do look irresistible. Another great use for the mini muffin tin! Thanks for linking for my little pies.

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    • Lauren — November 28th, 2011 @ 10:07 pm

      Anytime, Barbara!!

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  10. These are so precious! Good call on using a flower cookie cutter for the pie crusts – they are so pretty that way. I bet these would be great for a shower or tea party!

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  11. holy adorableness. is that a word? it is now.

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    • Lauren — November 28th, 2011 @ 10:07 pm

      Umm, I totally say that all the time! Lol!

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  12. OOOO, I could make this filling with chocolate chips or a mixture of butterscotch/chocolate chips or chocolate/peanut butter chips or….. hehe The possibilities are endless! Thanks for posting this recipe and the lovely, detailed photos.

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    • Lauren — November 28th, 2011 @ 10:07 pm

      Let me know if you switch up the flavor!! YUM!

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  13. Oh My Word Lauren. You have totally outdone yourself. Not only do these sound delicious, the pic are awesome. Excellent job on those. I love butterscotch – in any form! Seriously. These will be made by me – I guarantee it.

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  14. These are adorable. My mom makes a great butterscotch pie, this sounds very similar!

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  15. Thank you for this recipe – these look amazing and easy! I love me some butterscotch LOL!

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  16. Yay…little itty bitty bites. Love it! Just enough to satisfy the sweet tooth but not enough to feel guilty :)

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  17. These are too adorable! I don’t like butterscotch but my hubby would go crazy over these…and I’ll have to try a chocolate version for myself :)

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  18. Hi,
    Wondering if you could email this recipe, couldn’t print :(
    Great Blog !
    Thanks

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  19. I discovered you from Taste & Tell’s blogger spotlight…those pies are adorable!

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  20. they look absolutely divine. My kiddos aka “piggery” will go gaga over them. Thanks for sharing <3…am making a batch pronto <3

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  21. Those are so adorable. But dangerous; I could eat four or five, I’m sure! I might try them with a chocolate crust.

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  22. When I click on print this recipe the page it goes to doesn’t show the recipe. Is there another way I could print it?

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  23. I am not able to print this recipe and I see in the comments posted as far back as 2011 say that people were unable to print this recipe. I conclude that no one from Lauren’s site read these comments :(

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  24. These sound as good as they look!! I use Paula Deen’s recipe for pie dough, too, it is the only recipe that I have tried that works – and I have tried A LOT of different pie dough recipes!!

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