Dining By Debbie

Mini Raspberry Cream Pies Recipe


mini raspberry cream pie recipe 1

This is by far the best way to serve pie on any holiday especially Thanksgiving and Christmas. It is more preparation to begin with but so much easier when time to serve the pie.

Mini Raspberry Cream Pies Recipe

1 Recipe of Vanilla Cream Pie Filling Recipe with Blendtec

Vanilla Cream Pie Filling Recipe with Blendtec

Serves 8-12
Prep time 10 minutes
Cook time 2 minutes
Total time 12 minutes
Dietary Gluten Free
Meal type Dessert Recipes
Misc Pre-preparable, Serve Cold
Occasion Christmas, Thanksgiving
By author Debbie Iverson
This will make so many different pie combinations. Banana Cream Pie Raspberry Cream Pie Just let your imagination be your guide.


  • 1 1/2 cup Whole Milk
  • 1/2 cup Heavy Cream
  • 2/3 cloves Sugar
  • 1 tablespoon Butter
  • 1/4 teaspoon Salt
  • 1 teaspoon Vanilla (I use clear vanilla)
  • 3 tablespoons Cornaby's Thick Gel or Corn Starch
  • 3 Large Egg Yolks


Step 1
Add milk, cream, and sugar to Blendtec FourSide Blendtec Jar. Run the heat cycle once.
Step 2
Next add the rest of ingredients to milk mixture in this order, butter, vanilla, salt Cornaby's Thick Gel and egg yolks. You can use Corn Starch instead of Cornaby's Thick Gel. Honestly I would only use Cornaby's Thick Gel. If you use this your pie crust will not go mushy. It will always be flaky. Reason enough for me. If you don't live near a store that sells this buy it online.
Step 3
Secure lid and depending on the model of Blendtec you have you will use the heat, soup or high speed cycle. Do an additional cycle until you can tell the filling has thickened. When the cycle first starts filling will raise to the top when it starts to thicken it will start to settle down where the Blendtec writing is on the jar. When you can see that it is thickened turn it off and let sit for 5 to 10 minutes with lid secured before doing anything else.
Step 4
Put in bowl and seal with plastic wrap. Chill for several hours.

Use as pudding or as pie filling.

Next prepare make some of

Mom’s Never Fail Mini Pie Crust Recipe

Mom’s Never Fail Mini Pie Crust for Prebaked Crust Recipe

Serves 36 - 48
Prep time 1 hour
Cook time 5 minutes
Total time 1 hour, 5 minutes
Meal type Dessert Recipes
Misc Pre-preparable, Serve Cold
Occasion Christmas, Thanksgiving
Website Dining By Debbie


  • 14oz All Purpose Flour
  • 1/2 teaspoon Salt
  • 9oz Crisco Shortening
  • 1 Large Egg, Beaten
  • 1.5oz Ice Cold Water
  • .5oz White Vinegar


Step 1
Preheat oven to 400°
Put flour into mixing bowl with salt. Stir well with pastry cutter. I use Lehi Roller Mills Peacock Flour. Make sure you have a fresh and good flour. It will make a difference.
Add shortening. I only use Crisco. I've tried others and don't get the same results.
Step 2
Using pastry cutter or your hands mix together until it resembles oatmeal texture.
Step 3
Mix together beaten egg, ice water and vinegar.
Step 4
Add to egg mixture to flour mixture and stir with fork. Only stir until most is moistened.
Step 5
Gently mold into a long log.

Cut a very small piece of dough off the end. About the size of a silver dollar.
Step 6
Roll out until almost paper thin. If you make it to thick all you will taste is crust. I love a marble rolling pin.
Step 7
For prebaked pie crust that are used mostly for cream pies.
Take a cupcake liner spread it out and find a cookie cutter or something that is about the same diameter as the liner. Usually between 4" to 4 1/2".
Step 8
Cut shape poke with fork to make breathing holes. Place in cupcake liner and then into cupcake pan. Do this until you have filled the pan.

Bake for 5 to 8 minutes or until lightly brown.
Step 9
Fill with your favorite pie filling.
You can make these a few days before ready to use.
Freeze your uncooked dough and use later.

Raspberry Glaze for Pies Recipe 04

Fill each mini pie crust 2/3 full with Vanilla Cream Pie Filling

Fill the remaining 1/3 with Raspberry Glaze Recipe

Raspberry Glaze Recipe

Serves 12 - 18
Prep time 5 minutes
Cook time 3 minutes
Total time 8 minutes
Meal type Dessert Recipes
Misc Serve Cold
Website Dining By Debbie


  • 1 cup Water
  • 1 cup Sugar
  • 1/2 teaspoon Berry Punch Powder
  • 2 tablespoons Cornaby’s Thick Gel
  • 3 - 4 cups Frozen Raspberries


Step 1
Stir together in microwave safe dish sugar, punch powder, and Cornaby’s Thick Gel.
Step 2
Whisk in water. Microwave on high 1 minute at a time until thick.
Step 3
Add frozen raspberries and chill.
Step 4
Use in your favorite pies and pastries.

Garnish with Whipped Cream and Fresh Raspberries.

mimi raspberry cream pie recipe 3


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