Needed an easy dish to make so I could stunt on some strangers at a cherry blossom/spring themed house party. Made it again for Easter. Recipe here.
1 box of pie crust
1 can lemon creme/pie filling
powdered sugar, optional
flower cookie cutter, you can get a $1 cutter from Michael’s
mini muffin pan
Set your pie crust out to become room temperature. Preheat your oven to 450F.
Once your dough is room temp, roll it out and cut flower shapes out of it with this flower cookie cutter. Recipe says 1 pie crust makes about 7 flowers, but if you re-roll the dough scraps you can get 12.
Tuck each pie flower down into the mini cupcake pan, being sure to press them down into the bottom well and gently fold the petals back around the top of the cupcake pan.
Give the bottom and sides a few pokes with a fork.
Bake for 5-6 minutes.
Gently remove the flowers and let cool for a few minutes on a wire rack or if you are like me throw them in the freezer to quicken the process.
Spoon the lemon filling into the cups.
Sprinkle with powdered sugar if you want. Recipe says to put them in the fridge but the party crowd enjoyed the fresh out the oven warmth.
TA DA you got an easy peasy party pleaser!