Mini Frozen Pie
I made these mini frozen custard pies a couple weeks ago. They were so good.. we even put fruit on top of some!!
Ingredients: 👩🍳
Custard
•3/4 Cup Sugar
•1/3 Cup Cornstarch
•1/8 Tsp Salt
•3 Cups Milk
•3 Egg Yolks
•2 Tsp Vanilla Extract
Topping
•1 Pint Heavy cream
•2 TBSP Powdered sugar
•2 Tsp Vanilla extract
2 Bananas sliced
Crust
•12 Graham Crackers crushed
•6 TBSP Unsalted butter melted
•Nonstick cooking spray
🥧 Instructions: 🥧
1. Crush your graham crackers in a zipper bag until medium coarse crumbs form, add melted butter and mix mixture around well.
2. Spray your muffin pan with nonstick cooking spray and divide the graham crackers evenly into 12 and press down on the muffin pan, allowing the crumb topping to go slightly above the sides. Place in freezer for 20 minutes.
3. To make the custard, add the sugar, cornstarch, salt, milk and egg yolks in a medium sauce pan. Stir custard over medium heat and keep stirring until it gets thick around 5-7 minutes. You'll know when it's done and coats your spoon. Turn off heat, add the vanilla extract and mix that in.
4. Take your muffin tin pan out of the freezer and ladle the custard into each graham cracker crust evenly. Cover loosely with plastic wrap and place muffin tin pan in the refrigerator for at least 5 hours.
5. Before serving, add your heavy cream to a bowl and use a hand mixer (or stand mixer). Mix on medium-high speed until thick and then add vanilla and the powdered sugar and keep mixing until whipped cream forms as soft peaks. Don't over beat or the cream will curdle!
6. Top and enjoy!!
#lemon8food #dessertideas #bakewithkaylee #pieideas #custard @Lemon8 Food
Mini frozen custard pies are a delightful and refreshing dessert perfect for warm weather or any special occasion. This recipe combines a crunchy graham cracker crust with a smooth, creamy custard filling, topped with fluffy whipped cream and fresh fruit for added flavor and texture. The custard base is made by cooking together sugar, cornstarch, salt, milk, and egg yolks over medium heat until thickened, then flavored with vanilla extract to enhance its richness. The crust provides a sweet, buttery crunch from crushed graham crackers mixed with melted unsalted butter and pressed firmly in a muffin tin to create individual portions. Spraying the pan with nonstick cooking spray ensures easy removal. Freezing the crust first helps it set properly and maintain structure when the custard is added. After filling, the pies chill in the refrigerator to fully set the custard, creating a firm yet creamy texture. The final touch of homemade whipped cream, gently whipped with powdered sugar and vanilla extract, adds a light, airy contrast that complements the dense custard perfectly. Adding fresh fruit such as banana slices introduces natural sweetness and freshness, making the dessert visually appealing and bursting with flavor. These mini frozen pies are versatile—you can customize toppings with berries, chocolate shavings, or nuts, depending on your taste preferences. They are great for portion-controlled desserts at parties or a treat to enjoy anytime. For best results, be careful not to overbeat the whipped cream to avoid curdling, and use fresh ingredients to achieve optimal taste. This recipe provides a balance of textures and flavors suited for those who love creamy custard desserts with a crunchy base and fruity accents, making it an ideal choice for summertime indulgence or an elegant dessert option year-round.
Looks yummy