Owner`s manual

babycakes cupcake maker
22
PECAN PIE TARTLETS
1 prepared, uncooked
(9-inch) pie crust
1 tablespoon butter, melted
1/4 cup brown sugar
2 tablespoons dark corn syrup
1/4 teaspoon salt
1 egg
3/4 cup chopped pecans
Whipped cream,
optional
Using pie cutter for bottom crust, cut 8
circles from pie crust. Press into cupcake
maker to make pie shells.
Whisk together the butter, brown sugar,
dark corn syrup, salt and egg. Stir in pecans.
Spoon 2 tablespoons pecan mixture into
each shell.
Bake in cupcake maker for 10 to 12 minutes
until crust is browned. Remove and allow
to cool. Serve with a dollop of whipped
cream, if desired.
Makes 8 tartlets
WONDERFUL CHOCOLATE
CREAM PIE TARTLETS
1 prepared, uncooked
(9-inch) pie crust
1 cup prepared chocolate
pudding
3/4 cup frozen whipped topping,
thawed
Chocolate sprinkles
Using pie cutter for bottom crust, cut 8
circles from pie crust. Press into cupcake
maker to make pie shells. Bake in cupcake
maker for 10 minutes or until crust is
browned. Remove and allow to cool.
Fill each crust with about 2 tablespoons
chocolate pudding. Dollop each with a
heaping tablespoon of whipped topping.
Garnish with chocolate sprinkles.
Tip:
Use a premade pastry from the refrigerated section at your grocery store.
One (15 ounce) package has 2 crusts. Allow to come to room temperature
or soften as package directs.
Tip: Make a variety of pie tartlets in your favorite avor. For example, ll baked pie shell
tartlets with prepared pudding (from a mix, a can or your favorite recipe—chocolate,
vanilla, coconut, butterscotch or any avor), lemon curd or other favorite llings. Be
creative. For a banana pudding pie tartlet, layer a sliced banana with banana cream
or vanilla pudding in a baked tartlet shell. For a chocolate peanut butter tartlet, place
about 1 teaspoon peanut butter into each baked pie shell, then top with chocolate
pudding and whipped topping. For an ice cream tartlet, ll baked pie shells with ice
cream and freeze, then dollop with whipped topping just before serving.
pies