Pies with whipped cream seem a little too rich. Making mini pies with a mini muffin tin makes about 2 bite pies. Using the tin makes about 24 mini pies. Can pipe out the filling or use a whipper.
Ingredients
mini pie crust
- 113g, 4oz unsalted butter
- 50g 1/4c granulated sugar
- 1 large egg yolk
- 1t vanilla extract
- 210g 1 3/4 cups flour
- 2g 1/2t salt
filling
- 8 oz cream cheese
- 85g powdered sugar
- 2t vanilla extract
- 3/4t salt
- 10 oz bittersweet chocolate (melted over boiling water)
- 705g 3c heavy cream
- fresh raspberries
Steps
dough
- in mixer, mix the butter, sugar for a few minutes until fluffy
- add egg yolk and vanilla to bowl mix for about a minute
- add flour and salt, mix for another minute
- slowly add water until dough comes together
- let cool for at least 30m
- press dough into mini muffin tin
- bake 350F for 5-8m until dough is cooked and edges starting to turn dark
filling
- in mixer with whip mix the cream cheese and powdered sugar for 3-4m
- add vanilla and salt, add chocolate slowly
- add 1/3 cream while thickens, add remaining until thickens
