Cherry Cupcake Pie

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Today is PI day! To celebrate I’m joining with 27 fantastic bloggers!  We’re bringing you 28 PI(E) RECIPES! Scroll down to see the other pies my friends have brought to our PI(E) Party! #piday

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I’m sharing one of my favorite ways to make a pie!  This Cherry Cupcake Pie is so rich, moist and gooey.

 

Cherry Cupcake Pie - Lady Behind The CurtainI’m thinking you guessed what the main ingredient is by the name of my pie.  Yep, I used mini white cupcakes to cream this wonderfully fun and unexpected pie.  It’s the BEST of both worlds!  Pie and cupcakes!  Who could ask for more!  :)

You would think the frosting on top would melt but instead it dries out and becomes crunchy meringue cookies.

Cherry Cupcake Pie - Lady Behind The CurtainScoop or slice it doesn’t matter and don’t forget the vanilla ice cream.  I also have a yummy Snickerdoodle Cupcake Pie for you to try.

Cherry Cupcake Pie - Lady Behind The Curtain

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Cherry Cupcake Pie

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 5 minutes

Yield: Serves 8

Serving Size: 1 Slice of Pie

Cherry Cupcake Pie

Always keep mini bakery cupcakes in the freezer for a quick and decadent last minute dessert.

Ingredients

    For the Cherry Cupcake Pie:
  • 1 ready Pillsbury made pie crust
  • 24 mini (bakery) vanilla cupcakes with white frosting
  • 5 eggs
  • 1/3 cup granulated sugar
  • 1-1/2 teaspoons vanilla
  • 1-1/2 tablespoons distilled vinegar
  • 1 (21 ounce) cherry pie filling
  • For the Frosting:
  • 2/3 cup Pillsbury ready made cream cheese frosting
  • (optional) sprinkles

Instructions

    For the Cherry Cupcake Pie:
  1. Preheat oven to 350 degrees.
  2. Spray a 9-inch pie plate with non stick cooking spray.
  3. Gently unroll the pie crust to fit into the pan.
  4. Crimp the edges and set aside.
  5. Cut each cupcake in half and lay HALF down in the prepared pie plate making sure to fill any air pockets.
  6. Equally disperse the cherry pie filling.
  7. Top with the remaining cupcake halves.
  8. In a small bowl mix together the eggs, sugar ,vanilla and vinegar until well combined.
  9. Slowly pour the custard over cupcakes making sure to coat each cupcake with the custard and evenly distributing it.
  10. Bake 48 to 50 minutes or until the center when a knife is inserted into the center comes out clean.
  11. Cool on wire rack completely before adding the drizzle.
  12. For the Cream Cheese Frosting Drizzle:
  13. Place frosting in a microwave safe small bowl, and microwave in 15 second intervals until frosting is melted.
  14. With a spoon drizzle melted frosting over pie
  15. If desired add sprinkles.

Notes

This recipe is from Lady Behind The Curtain

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MORE PIE RECIPES

1. STRAWBERRY GLAZE PIE  2. SLOW COOKER PEACH COBBLER  3. CINNAMON ROLL APPLE PIE POPS  4. BANANA SPLIT BROWNIE PIE

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