Mini pies are a hot trend!

Mini Pie Recipes
Mini Pumpkin Pie with Whipped Cream
Mini pies are a hot trend!
Mini pies (+22%), indulgent and innovative flavors, and
increased sales around all the holidays has contributed to the
pie growth (5.1%) that has outpaced total bakery (4%)
in retail grocery dollar change vs. year ago.1
Mini Pie Recipes
Garnish Ideas
•
Create flavored whipped creams by adding almond,
maple or rum extract in place of vanilla. Or add ground
cinnamon, nutmeg or pumpkin pie spice to freshly
whipped cream.
•
Pipe on cream cheese icing. Tint icing with food coloring,
if desired.
•
Whole or chopped spiced nuts.
•
Melt dark or white chocolate and drizzle in geometric
shapes. Cool and use to garnish.
•
Crumbled gingersnaps.
•
Dried cranberries, almonds and raisins.
•
Crushed toffee atop whipped cream or ice cream.
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Mini Pecan Pies
Mini Pumpkin Pies
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Makes 44 mini pies
Makes 72 mini pies
44 (4-inch) unbaked mini pie crusts
1-1/2 lbs. (6 cups) chopped pecans OR pecan halves
1 dozen eggs
2 lbs. (4 cups) sugar
32 fl. oz. Karo® Light OR Dark Corn Syrup
4 oz. (1/2 cup) butter OR margarine, melted
4 tsp. Durkee® Pure Vanilla Extract
72 (4-inch) unbaked mini pie crusts
14 oz. sugar
2 tsp. salt
1 Tbsp. Durkee® Ground Cinnamon
1-1/2 tsp. Durkee® Ground Ginger
3/8 tsp. Durkee® Ground Cloves
14 oz. fresh OR thawed frozen whole eggs
16 fl. oz. Karo® Light OR Dark Corn Syrup
3 lbs. 12oz. canned pumpkin
48 fl. oz. evaporated milk
Whipped Topping
Preheat oven to 350ºF. Place pie shells on sheet trays. Portion about 2-1/2
tablespoons pecans into each pie shell.
Lightly beat eggs in a large mixer bowl. Add sugar, corn syrup, butter and
vanilla; beat until well blended.
Preheat oven to 350ºF. Place pie shells on sheet trays.
Pour filling into pie crusts using a #16 scoop. Bake 45 to 50 minutes. Cool
on wire rack. Store pies in refrigerator.
Combine sugar, salt, cinnamon, ginger and cloves in a large bowl. Add
eggs. Whisk just until combined. Gradually whisk in corn syrup, pumpkin
and evaporated milk; mix well.
Serve with whipped topping or vanilla ice cream, if desired.
Recipe Tip: Pie is done when center reaches 200ºF. Tap center surface of
pie lightly with the back of a spoon - it should spring back when done.
Pour filling into pie crusts using a #16 scoop. Bake 35 to 40 minutes or
until knife inserted near center comes out clean. Cool on wire rack. Refrigerate within 2 hours; cover for longer storage.
Serve with whipped topping, if desired.
Mini pie shells are available at Wick's Pies, Inc.
800-642-5880 or www.wickspies.com
Consumers Prefer Karo Dark
2
Consumer research shows that consumers prefer the taste of dark corn syrup more than
light corn syrup in pecan and pumpkin pies.
®
www.KaroFoodservice.com • 1-800-964-8663
1. Nielson Perishables Group Freshfacts Total U.S. 2012. 2. Internal ACH Consumer Preference Test prescreened for pecan and pumpkin pie consumption.
© 2013 ACH Food Companies Inc. 801316