I love pie.
It is super yummy to eat, and in my opinion, it’s also one of the most rewarding desserts a person can make.
Plus, I’ve had a dream of smashing a pie in someone’s face ever since I was a kid. I think I watched too much Nickelodeon or something.
I blame Double Dare.
Anyways, I have yet to fulfill my dream of smashing a pie in someone’s face. Mainly because anytime I have a pie around, I am sharing it with someone I like.
I’m thinking maybe I should start bringing pies to places where I get annoyed.
The waiting room at the doctor’s.
The revenue office.
The good thing about these little pies is that they are the perfect size for wrapping up and stashing in your purse. So whether you need a snack, or the cashier who rings you up is getting all up in your business about your purchases, your bases are covered.
I just love dessert that doubles as a delicious weapon, don’t you?
**adapted from: The Pastry Queen by Rebecca Rather
4 (5 inch) nonstick pie tins (buy HERE)
1 package Pillsbury refrigerated pie crusts
1/2 cup semisweet chocolate chips
2 large egg yolks
1 1/4 cups heavy whipping cream
3/4 cup sugar
2 tablespoons all purpose flour
1/2 tablespoon unsalted butter
1/2 cup sweetened flaked coconut
1 teaspoon vanilla extract
5 large egg whites
1 1/2 cup sugar
Preheat oven to 450. Gently unroll your softened pie crusts on a lightly floured surface and cut to fit your pie tins. Pat the dough into the tins, crimp the edges, and poke all over with a fork. Place pie tins on a baking sheet and bake about 10 minutes or until golden brown.
While the crusts are cooling, melt the chocolate chips in your microwave, stirring every 15 seconds. Once they are completely melted, brush your pie crusts with the melted chocolate and place in the freezer to set. The chocolate not only helps prevent soggy crust– it’s also a yummy surprise!
Whisk the egg yolks and cream in a medium bowl. Combine the sugar and flour in a large saucepan. Pour the egg yolk mixture into the saucepan, whisking over medium heat until smooth. Bring the mixture to a simmer, whisking constantly about 10 minutes, until it thickens.
Stir in the butter, coconut, and vanilla. Remove from heat.
Set a large, clean metal mixing bowl over a pot of simmering water. Pour in the egg whites and the sugar. Heat the egg whites and sugar while whisking constantly until the sugar melts and there are no visible grains in the meringue. Remove the metal bowl from over the simmering water and whip it with a mixer fitted with the whisk attachment on low speed for 5 minutes. Increase the speed to high and beat 5 minutes longer, until meringue is stiff and shiny.
Remove pie tins from the freezer and remove the crusts from the tins. Fill each pie crust about 3/4 full with coconut filling. Pile on meringue and style it with your fingers or the back of a spoon, plucking and teasing it into spikes. Sprinkle with coconut and lightly brown with a kitchen torch.
The torch I use is nothing fancy, it’s just a little one my husband picked up for me at Lowes. It’s not even a kitchen torch, but it works just fine. Another option is just to brown your meringue under your broiler. Just broil your pies for about a minute and keep a close eye on them to make sure they don’t burn.
I’m linking these mini pies up to Tidy Mom’s Love the Pie Party. Head on over, check out all the yummy pies, and join in on the fun!!