These little button pies were created and designed by Donna for Julia's wedding. They look like a Black-eyed-Susan that had its petals fall off. They are little bites of bliss.
Ingredients:
1 teaspoon of cinnamon to the dry ingredients of my standard pie crust recipe.
2 small boxes instant white chocolate pudding
2 3/4 cup milk
1 -- 8 ounce package of cream cheese (softened)
12-18 ounces of fresh Blackberries (rinsed and well drained)
Optional:
Almond slices
Coconut
Mini Chocolate chips
Other Raspberries, Blueberries, or whole Strawberries
Other pudding flavors can be substituted.
Directions:
Roll pie crust into 1 inch small balls, drop each ball into mini muffin pans. Or, roll dough out about 1/8th inch thick. Cut in one inch squares. Drop a square in each mini muffin cup. Use the Pampered Chef wooden tart shaper to press down the pie centers and round the sides, or use your thumbs to shape. Dip shaper or thumbs into flour between making each tart. Prick bottoms of the button pies with a fork. Bake at 400 degrees 11 minutes or until golden. Cool pies completely.
Prepare pudding according to pie directions. Whip 2 3/4 cup milk with two small boxes of white chocolate instant pudding. Blend in softened cream cheese. Rinse and thoroughly drain berries. Drop pudding by the rounded teaspoon full into the cooled tart shells. Top with one blackberry. Chill and serve.
Optional:
Are blackberries out of season or too expensive? These pies can be topped with any berry, kiwi, chunk of pineapple, mandarin orange section, pieces of a candy bar/ sandwich mint, coconut, almond slices, mini chocolate chip morsels, Reeces Pieces, M&Ms, a chocolate curl, or glazed fruit piece mixture. Once topped with fruit or topping these little pies can have a drop or zigzag of melted chocolate over the top. These are really versatile little pies.
