Mini Pie Cups

A dollop of leftover pie, a mini pie cup and a special spring touch make these the perfect bite-sized dessert.  



INGREDIENTS:

  • 1 pkg (1.9 oz each) mini fillo shells
  • 2 slices (1/8th each) Marie Callender’s Cream Pies (coconut, lemon meringue, or chocolate satin)
  • Fresh berries, colored coconut, chocolate candies, banana slices

DIRECTIONS:

  1. Preheat oven to 350F. Place fillo shells on shallow baking pan. Bake 3 to 5 minutes or until crisp. Cool completely before filling pie cups.
  2. Place 2 teaspoons pie filling in each fillo shell; top mini pie cups with assorted candies, coconut or fruit, if desired. Serve immediately.

 

 

 

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