This week’s pie was a little bit different because, well, we shared it with about 150 of our closest friends.  This past Friday night the girls at Poppy threw us a little launch party to celebrate our new line of greeting cards, and it turned out to be a REALLY fun time.  Thanks so much to all of you who came, and to those of you who couldn’t come but wished that you could – we feel very much loved and supported!

So how do you make pie for a big crowd? The answer to that is lots of little tiny pies, of course. It took a team of us, and a couple of ovens, but we ended up with about 200 little pies.We served up four different kinds – pecan, chocolate, lemon, and blackberry, and they seemed to be a big hit across the board. A big thanks to Beth’s mom (thanks Jean!) for whipping up the lemon and blackberry versions.

My mom and I spent an afternoon making the pecan and chocolate pies. We used pieces and parts from a couple of different recipes, and made a few small adjustments, and they turned out pretty much perfect…

Tiny Pies

Crust (for 2 dozen tiny pies)

3 oz. cream cheese
1/2 cup butter
1 cup flour
 
Let the cream cheese and butter soften; blend together. Stir in the flour and mix until a dough forms. Chill in the refrigerator for 1 hour. Shape the dough into 2 dozen 1 inch balls and press into the cups of a mini muffin pan making sure the dough covers the bottoms and the sides of the cups. 

Pecan filling (makes 2 dozen)

1 egg
3/4 cup brown sugar
1 Tbs softened butter
1 tsp vanilla
dash of salt
1/3 cup of coarsely broken pecans
 
Mix all ingredients together and divide the filling among the 24 cups, filling each prepared crust. Bake in a 325 degree oven for 25 minutes until the filling is set and the crust starts to turn golden. Cool and remove from pans.
 
Or…

Chocolate filling (makes 2 dozen)

10 oz. bittersweet chocolate, finely chopped
3/4 cup whipping cream
1/2 cup milk
3 Tbs honey
1 egg, lightly beaten
 
In a medium microwave safe bowl combine chocolate, cream, and milk. Microwave, uncovered, for 3-4 minutes, or until chocolate is melted and mixture is smooth, stirring once each minute. Stir in honey. Place the beaten egg in a separate bowl. Gradually stir in the hot chocolate mixture into the beaten egg. Pour the filling into the prepared pie crusts. Bake in a 325 degree oven for 25 minutes until the filling is set and the crusts start to turn golden. Cool and remove from pans.

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We made a few pies with a little bit of both the pecan and the chocolate fillings. I’d recommend that – they were fantastic!

:: Carrie ::