These bite-sized mini pies have a buttery flaky crust filled with a comforting mixture of warm milk, sugar, cinnamon, vanilla, hearty rice and applesauce. Similar to a rice pudding, the filling in these pies use Carolina® Jasmine rice to create a rich and creamy texture for a mouthwatering dessert.
Cut each pie crust in half and roll each portion to fit 4 (5-inch) mini pie pans.
Beat together eggs, sugar, milk, butter, and rice until well blended; stir in remaining ingredients. Divide filling between the 4 pie pans.
Place pies on a baking sheet; bake in preheated 375-degree F oven for 15 minutes. Lower to 300 F, bake for an additional 15-20 minutes until center is set and the crust is golden brown. (If crust begins to brown too much, cover crust edges with foil.)
If desired, use the filling to make one pie with a 10-inch pie crust instead of making mini pies. Just add approximately 30 extra minutes to the time it takes to cook the mini pies.
These mini pies are a great dessert to share with the entire family. No more worrying about cutting the pie into enough pieces to share and having gooey fingers afterward. These bite-sized versions of your favorite dessert will help you keep your portions in check as well – but we won’t judge if you go back for a second or third.
Can I use plain white rice instead of Jasmine? Yes, as long as the rice you choose is long-grain, feel free to use White Rice or Brown Rice. The long grain rice helps to keep the filling nice and creamy where a short-grain rice might make it too mushy rather than creamy.
Make your own pie crust! With just 4 ingredients: flour, butter, cold water and sugar you can make your very own pie dough to fill your mini pies. Most recipes make enough for two crusts so you can double the batch or save some for dessert or maybe even a savory quiche.
If you have any leftover strips of dough, get creative and place strips over the mini pie tins for extra design or double the filling batch and make more.