I throw a Mother’s Day Tea Party every year. It started out as just a little tea party for my Mom and my sisters, but since then it has evolved to include other relatives, friends, neighbors, their husbands and children. It’s a lot of work, but is also a lot of fun and has quickly become a family tradition.
This year, Mother’s Day is on Sunday, May 12, so I decided to make some Mini Chess Pies to serve as part of my menu. They’re always a hit when I make them. Even better, they’re super easy to prepare and they’re delicious. In fact, the hardest part about these pies is stopping yourself from eating the whole bunch once you pull them out of the oven!
MINI CHESS PIES
- 2 boxes refrigerated rolled pie crust
- 4 large eggs
- 1 cup sugar
- 1/2 cup buttermilk
- 1/3 cup butter, melted
- 1 teaspoon vanilla extract
- Preheat oven to 350°.
- Lightly grease the cups of two 24-cup miniature muffin pans. If using non-stick pans, no need to grease.
- Unroll refrigerated pie dough onto a lightly floured surface and cut out 48 circles with a biscuit cutter in size needed to cover bottom and sides of each muffin cup. You will have some left-over pie dough which you can press into a ball, wrap tightly in plastic wrap and freeze for future use.
- Place 1 dough circle into each cup of muffin pans and press into bottom and sides using fingers or a tart tamper.
- In a medium bowl, whisk together eggs, sugar, buttermilk, melted butter and vanilla.
- Pour into pie crusts in muffin pans.
- Bake 20 to 22 minutes or until filling is set.
- Cool in pans for 5 minutes, then transfer each mini pie to wire rack and allow to cool completely before serving.
NOTE: If you would prefer to make your own pie crust from scratch instead of using ready-made refrigerated pie dough, here is a good recipe.
PIE CRUST FOR MINI CHESS PIES
- 1 pkg. (8-oz.) cream cheese, softened
- 1 cup butter, softened
- 2 1/2 cups all-purpose flour
- Beat cream cheese and butter at medium speed with an electric mixer until smooth and creamy. You could also do this in a food processor.
- Gradually add flour to butter mixture, beating at low speed until well combined.
- Divide mixture into 48 balls and place one ball into each cup of muffin pans.
- Press each ball into bottom and up sides of muffin cup using fingers or a tart tamper.
- Cover and chill in refrigerator for 30 minutes before using.
Another amazing recipe from Pinky’s Kitchen!!! YUMMY!!!