Mini Butterscotch Pies

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Did you know you can make a pie crust with a cake mix? It’s true! You can use your favorite flavored cake mix to make a crust instead of traditional pie crust. I will say that it does have a fluffier and cakier texture than regular pie crust, but it’s a fun unique alternative when you want to switch things up!

I decided to use a butter pecan cake mix. It only felt natural to pair it with a butterscotch pudding. I opted with an on-trend one-sided piped whipped topping garnish. These little bite-sized treats will be especially perfect to serve during the holidays!

Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.-136

 

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Preheat oven to 350 degrees and spray a mini muffin tin.

 

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Combine the cake mix, butter, and yolks in a large bowl with a pastry blender or fork.

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Roll out dough on a floured surface.

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Work into a disc and wrap with plastic wrap. Chill for 20 min or overnight.

 

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Set out dough for a few minutes before rolling out into 1/4-1/2 inch thick.

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Use a 3 inch biscuit cutter to cut small circles ( Used one with a ruffled edge).

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Press each dough circle into a muffin tin cavity and prick allover with a fork.

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Place nonstick foil in each, and fill with rice to prevent it from puffing up. Bake 5-6 minutes.

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Meanwhile, stir the pudding mix and milk in a medium-sized bowl. Fold in the Cool Whip. Chill in Refrigerator for at least 10 minutes.

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Allow pie shells to cool completely before removing. Add about 2 Teaspoons of butterscotch mousse to each pie shell.

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Dollop with whipped topping and serve!

 

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