Mini Cherry Pie Bites
Mini Cherry Pie Bites have everything I look for in a recipe: deliciousness, simplicity, versatility, and of course, sugar! These tasty little treats are the perfect pint-sized dessert to enjoy this summer.
Servings 45 tarts
Calories 71kcal
Ingredients
Mini Cherry Pies
- 45 mini phyllo shells thawed (3 boxes)
- 4 cups red cherries pitted
- 1 cup granulated sugar
- ¼ cup corn starch
Cream Cheese Whipped Cream
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 4 tablespoons granulated sugar
- 4 ounces whipped cream cheese
Instructions
Mini Cherry Pies
- Add the cherries to a saucepan and cover and cook over medium heat; heat the cherries until they release their juice and come to a simmer, 10 to 15 minutes. Stir often.
- In a bowl, whisk the sugar with cornstarch until smooth; pour the mixture into the hot cherries and juice, and thoroughly combine. Reduce to low heat, bring to a simmer, and cook until the filling has thickened, about 2 minutes; remove from heat.
- Add approximately one cherry and sauce to each of the tart shells and let cool to set.
Cream Cheese Whipped Cream
- In a medium bowl, beat the heavy cream and vanilla on high speed until the cream begins to thicken.
- Add the sugar while continuing to mix, beat on high until soft peaks form, about 2 minutes. Add in the whipped cream cheese and beat on high for another minute until thick and smooth.
- Once the pies are cooled, pipe or spoon a dollop of the whipped cream on top of each pie.
Notes
You can substitute regular whipped cream instead of cream cheese whipped cream if you prefer.
Nutrition
Serving: 1mini pie | Calories: 71kcal | Carbohydrates: 10g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 17mg | Potassium: 36mg | Fiber: 0.3g | Sugar: 7g | Vitamin A: 119IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 0.1mg
