Traditional Midwest pie With warm holiday flavors In mini form And bruleed to perfection
Mini Bruleed Sugar Cream Pies
What you need
Mini Pies
- 1 disc of store bought pie dough (see my other pie recipes for my homemade “all butter pie crust” recipe)
- 2 tbsp corn starch
- 1/2 cup sugar
- 4 tbsp butter
- 1 1/3 cup heavy whipping cream
- 1/2 vanilla bean, pierced and seeds removed
- Pinch of salt
Cinnamon Sugar Topping
- 1 1/2 tsp cinnamon
- 2 tbsp sugar
What to do
1. Find a counter top or board and flour it generously. Take the disc of dough and roll it out into a circle that is about 10-11 inches in diameter. Using a round cookie cutter, cut 8 circles and place them in a muffin pan. Place squares of parchment paper on top of each round. On top of each parchment paper, pour pie weights or uncooked beans or rice. Make sure to fill each up to the top. We dont want our pie dough sinking or shrinking. Place in fridge to chill for 15 min. (*see note below) We are now going to blind bake our mini pies.
2. Preheat oven to 375 degrees. Place the muffin pan in oven and bake for about 18-20 minutes. Mini pies should be golden brown. Remove from oven, let the pies cool. Once cool enough, remove pie weights.
3. Meanwhile, remove 4 tbsp of the whipping cream and place in a bowl with the cornstarch. Mix until lumps are gone (*see note below). Pour, the remaining whipping cream, 1 cup of sugar, butter, vanilla, salt and cornstarch cream slurry into a saucepan over medium heat. Mix and wait for the mixture to boil, once it boils, you will notice it thickening. Cook for 1-2 more min. Remove from heat, pour into cooled pie crusts. Place in the fridge to chill for about 3 hours, or overnight. Easy peasy!
4. Mix cinnamon and sugar in a small bowl. When ready to torch, place about 1 tsp of the cinny sugar mix on top of each pie and fire it up baby!!! Note: if you don’t have a torch, broil your pies in the oven for about 5-10 min, until tops are bubbling and brown. Enjoy immediately or chill for a few hours! The pies will stay fresh in the fridge for about 1-2 days.
2. Preheat oven to 375 degrees. Place the muffin pan in oven and bake for about 18-20 minutes. Mini pies should be golden brown. Remove from oven, let the pies cool. Once cool enough, remove pie weights.
3. Meanwhile, remove 4 tbsp of the whipping cream and place in a bowl with the cornstarch. Mix until lumps are gone (*see note below). Pour, the remaining whipping cream, 1 cup of sugar, butter, vanilla, salt and cornstarch cream slurry into a saucepan over medium heat. Mix and wait for the mixture to boil, once it boils, you will notice it thickening. Cook for 1-2 more min. Remove from heat, pour into cooled pie crusts. Place in the fridge to chill for about 3 hours, or overnight. Easy peasy!
4. Mix cinnamon and sugar in a small bowl. When ready to torch, place about 1 tsp of the cinny sugar mix on top of each pie and fire it up baby!!! Note: if you don’t have a torch, broil your pies in the oven for about 5-10 min, until tops are bubbling and brown. Enjoy immediately or chill for a few hours! The pies will stay fresh in the fridge for about 1-2 days.
Helpful tips
Here are some important Pro tips by Maude
- When using pie weights, its incredibly important to fill your pies up to the VERY top with the weights. If you don’t, you will notice your pies shrink and fall down the sides of the pies… it is SO very sad. Don’t do it!
- I strongly encourage you to mix your whipping cream and cornstarch together before placing everything in a saucepan. Sometimes, if the constarch is not mixed beforehand, the custard and turn out lumpy and it really ruins the texture of the pie.
- I highly recommend investing in pie weights, especially around thanksgiving. I found my pie weights and torch on amazon- they are easy to order and to use!
