I’ve been baking up a storm this week. My kitchen is a mess to say the least, and my pantry is overflowing with the extra baking ingredients for all the sweet treats I have planned over the next two weeks.Today I wanted to make some really easy and cute Christmas treats that wouldn’t take too much time and would be absolutely foolproof, so I made these adorable little mini cookie pies.
These mini pies are perfect when you just can’t decide between cookies and pies, and best of all, they are too easy to make. With the help of Pillsbury Gingerbread Cookie dough and Pillsbury pie crust, all you need to do is assemble and pop the m in the oven.
To make these pies mini, I used my margarita glass as a cookie cutter, and cut out the large circles for the mini pies. Then I just sliced the gingerbread cookie dough and placed it inside the pie. That’s it. Then a short bake in the oven until the crust is golden and crisp.
To finish these cookie pies, I topped them with a spiced cream which is simply pumpkin pie spice mixed in with whipped cream. To make things even easier, just mix in some pumpkin pie spice with a tub of pre-made whipped topping.
Yield: 8 servings
1 (30 oz) Pillsbury Gingerbread Cookie Chub (Roll)
1 box Pillsbury rolled Pie dough
2 cups heavy cream
1/2 teaspoon pumpkin pie spice
2 teaspoons powdered sugar
Heat oven to 350°. Spray a mini pie pan with nonstick cooking spray. Soften pie crusts according to package directions, Unroll and use a large margarita glass to cut out circles of pie dough. Cut 4 pie crusts from each pie dough circle. Place pie dough in mini pie pan.
Slice cookie dough in 8 - 1/2 inch slices. Place cookie dough in pie crusts. Bake at 350° for 12 – 17 minutes, or until crust is golden brown and cookie is set.
Let mini pies cool. Whip cream into soft peaks and add powdered sugar and pumpkin pie spice. Mix well.
Serve mini pies topped with spiced whipped cream.
This post sponsored by Pillsbury, All opinions 100% mine.
