Grasshopper Cutie Pies

Move over cupcakes....here comes the Cutie pie! Cutie pies (or Mini pies as they are also known) are all the rage these days! And now you can easily make your own delicious and professional looking Cutie pies at home.  And they are the perfect dessert  for crowds- no knife and fork required! This scrumptious symphony of mint, almond,  white and dark chocolate is my own original Grasshopper pie recipe in a cute little flowered crust. Enjoy....

Yield: 12 Cutie Pies
Prep time: 30 minutes
Bake time: 9 minutes

  Ingredients
(32 g ) pkg of instant white chocolate pudding mix

       1 oz white chocolate square, melted
  1 ¼ cup milk

             ¼ tsp peppermint flavouring

      ¼ tsp almond flavouring

      1/8 tsp  green (Kelly green is best) icing/food colouring
1 ½ cups Whipping cream
 1 Tbsp granulated sugar

             3/4 cup (approximately) Magic shell chocolate syrup topping
2 - 9 inch Pie crusts  (400g pkg )

Materials:
 

Non- stick Cooking spray

Rolling pin

Flour for sprinking

Measuring cups/spoons

Pastry brush

Muffin tin

1M icing tip (optional)

Pastry bag (opttional)

Tablespoon
Spatula

Electric or hand mixer

 

Preheat the oven to 450 degrees F.

Beat white chocolate pudding mix and milk with an electric mixer (you can use a hand mixer if you don't have an electric mixer) for about 2 minutes and set aside in fridge.

Whip the whipping cream to soft peaks, then add melted white chocolate and sugar.

* Note: For years I wondered what exactly was meant by soft peaks (Instructables/tutorials did not exist back when I started baking and my Mom didn't like baking!), so that is why I am showing you what it should look like (just in case you didn't know). The next photo will show you 'stiff peaks' and you will be able to compare the difference.

Now whip the whipping cream to stiff peaks, but don't overbeat. This is what stiff peaks should look like. Again, it's just in case you didn't know.

Then add the green food coloring and flavourings (mint and almond)

Next, mix  the white chocolate pudding into the whipped cream mixture.

Roll out the pie shells and press with flower or round cookie cutter (at least 4 inch diameter). Take the remaining scraps of dough and roll out until you have 12.  

Press flower (or circle) cutie pie shells into greased muffin tins and poke with a fork on the side and bottom.  

Bake for 8-9 minutes on 450 degrees F, or until light browned.
Remove and cool 

Once the Cutie pie shells have completely cooled, use pastry brush to "paint" inside of pie crusts with chocolate shell topping.  Set in freezer for 10 minutes.

Fit a pastry bag with a 1M tip (optional)  and fill cutie pie shells with green grasshopper filling. Or you can simply spoon the filling into the mini pie shell.  

Coat spoon with chocolate shell coating.

Drizzle chocolate over cutie pie by flicking spoon back and forth very quickly. Yes, it makes a mess!

Refrigerate for 5- 10 minutes and serve.

Makes 12 servings