Mini Blueberry Pie Cookie Cups

Blueberry Pie Cookie Cups | Revamperate Blueberry Pie Cookie Cups | RevamperateI’m not sure why summer makes me think of pie. Fall also makes me think of pie. Maybe I just like pie?

Since it might as well be summer here in SoCal, I decided to share what I think is a summery recipe for mini blueberry pie cookie cups! Cookie cups are a fun thing to try if you’ve never made them before, and they’re like an escape from traditional cookies that offer so many more opportunities for parings. My caramel apple cookie cups are still one of my favorite recipes, but you can use cookie cups as a base to fill with so many things. In this case, pie! 

I used a sugar cookie cup base (exactly like your usual cookie recipe!) and filled each one with homemade blueberry filling and then topped with a small dollop of homemade whipped cream. If you want to simplify the recipe, you can absolutely swap the filling and whipped cream for store bought. Cookie cups are a great individual dessert perfect for parties, and they’re actually quite simple. If you can make cookies, you can make cookie cups!

Blueberry Pie Cookie Cups | RevamperateFor the sugar cookie cups:

  • 1/2 cup butter, room temperature
  • 1/2 cup granulated sugar 
  • 1 egg
  • 1/2 tsp vanilla extract 
  • 1 1/2 cups flour 
  • 1/2 tsp baking soda
  • 1 tsp corn starch 
  • Pinch of salt

To make the cookie cups, preheat the oven to 350 degrees and grease a mini muffin pan with cooking spray.

In the bowl of your mixer fitted with a paddle attachment, cream the butter and sugar together. Then add the egg and vanilla and mix to combine. Scrape the bowl and mix in the dry ingredients on low speed until just combined. Use a spoon or cookie scoop or scoop out small balls of dough and place in each mini cavity, pressing each piece in lightly with your fingers. The dough should touch the sides but not be impacted. Each cavity should be about 3/4 full. 

Bake for about 8 minutes until the edges are very lightly brown. Remove from the oven and immediately press a teaspoon or tablespoon into each piece of dough. This will give it the cup look. Look cool in the pan. 

Blueberry Pie Cookie Cups | RevamperateFor the blueberry filling:

  • 1 cup blueberries (fresh or frozen)
  • 1/2 tsp lemon juice
  • 3 tbsp granulated sugar 
  • 1 tsp corn starch

In a small saucepan on the stove, combine the blueberries, sugar and lemon juice. On low heat, let the blueberries break down and form a syrup, stirring occasionally with a spoon or spatula. Once it’s formed a light syrup and the blueberries remain whole but soft (about 5 minutes), add the corn starch and mix to combine. The corn starch acts as a thickening agent. Set aside or move to the fridge to cool completely. 

For the whipped cream:

  • 1 cup heavy whipping cream
  • 1 cup powdered sugar 

To make the whipped cream, whip the heavy cream on high speed with a whisk attachment for several minutes, adding powdered sugar a little at a time until peaks form. 

To assemble the cookie cups, carefully remove the cookie cups from the pan, add a spoonful of cooled blueberry filling and top with a dollop of whipped cream. You can store these for about two days once assembled, but note that the blueberry filling will eat away at the cookies the longer they sit, so I recommend that you assemble them right before serving. You can store the individual parts of the recipe for several days without any problems. 

So, do they taste like summer? Enjoy!

Mini Sweet Potato Pies with Toasted Marshmallow Meringue

Mini Sweet Potato Pies with Marshmallow Meringue | Revamperate Mini Sweet Potato Pies with Marshmallow Meringue | RevamperateI’ve never really been a big fan of sweet potato. I didn’t dislike it, but I never really wanted to eat it. Then, last Thanksgiving, someone made sweet potato casserole with marshmallows and everything changed. OF COURSE it was the marshmallows that made a difference. So this year I decided to try sweet potato pie with…wait for it…toasted marshmallow meringue! I love any excuse to use meringue, so I was excited to get started. To make it even better, I decided to go for mini sweet potato pies with toasted marshmallow meringue because everything is better in miniature form, right?! Right.

These little pies are perfect bite sized treats, which works out really well for a Thanksgiving dessert table. Think about it. Do you usually have multiple pies or desserts, and you can’t just choose one to eat? So then you end being that person who’s like, “OK, but I’ll just have a really tiny piece of each.” Mini pies are the perfect fix because you can just add a little one on your plate instead of having to cut out a teeny tiny piece of pie. And they’re cute. I mean, cuteness is pretty important to my desserts. 

Normally I would tell you how finicky meringue can be, but this isn’t your average meringue. You’re not baking it with the expectation that it will harden a certain way or leak sugar or anything because it’s in a hotter oven for a very short period of time so that it toasts lightly on the outside, while the inside stays soft. You would normally bake meringue on a low temperature for about 45 minutes. Not with this pie. Plus, the marshmallow fluff changes the texture a bit. Basically, if you’re intimated by meringue, you don’t have to worry about this one! The one caveat is that you should put the meringue on the pie right before serving for best results. Otherwise, the meringue will deteriorate over time because it has not baked all the way through, causing it to bubble and begin to resemble egg whites again. So if you’re making pie ahead of time, I recommend making the sweet potato ahead but then adding the meringue and toasting lightly right before serving. Although, everything is better fresh if possible anyway!

Mini Sweet Potato Pies with Marshmallow Meringue | Revamperate Mini Sweet Potato Pies with Marshmallow Meringue | RevamperateSweet potato pie filling (makes 24+ mini pies or one whole pie):

  • 2 cups mashed, cooked sweet potatoes (2 medium sweet potatoes)
  • 1 cup packed brown sugar
  • 1/3 cup granulated sugar
  • 3 eggs
  • 2 tsp vanilla extract
  • 1/4 cup butter
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 1 cup evaporated milk, divided in half

Pie crust:

  • 3-4 rolls of store bought crust

Spray 2 muffin pans with cooking spray. Lay out the pie crust dough and use a round object like a lid or cup to cut out circles about 3-4 inches wide. Press the circles into the cavities of a muffin tin and stretch or pinch the dough to fit as needed. 

Peel the sweet potatoes and chop them into chunks. Move the chunks to a large pot and fill with water. Bring the water to a boil, and lower the heat to a simmer for 15-20 minutes. The potatoes are done when you can cut or puncture a piece easily without hitting any resistance. 

Preheat the oven to 350 degrees.

Drain the water, leaving the potatoes in the pot. Add the brown sugar, nutmeg, cinnamon, salt, butter and about half of the evaporated milk, and simmer for about 5 minutes. As it cooks, use a potato masher to mix together the ingredients (I actually don’t have a potato masher, so I just used a large spoon and it works fine). Mash until the mixture is as smooth as possible, and remove from heat. 

Let the potatoes cool for several minutes. In a separate mixing bowl, whisk together the eggs, granulated sugar, vanilla and the other half of the evaporated milk. Whisk until the mixture is smooth and pour into the cooled potatoes mixture and stir until combined. 

Distribute the sweet potato pie filling among the crusted muffin cavities. You can fill them almost completely full because they will not rise much. Bake for about 20-30 minutes until the pies are fully cookies though (adjust baking time if you’re making a full pie). You’ll know they are done when the crusts are lightly browning and the middles jiggle only a little – it should hold it’s shape but not be hard.

Remove from the oven to cool on a wire rack while you prepare the marshmallow meringue topping.

Mini Sweet Potato Pies with Marshmallow Meringue | Revamperate Mini Sweet Potato Pies with Marshmallow Meringue | RevamperateMarshmallow meringue:

  • 2 egg whites
  • 1/4 cup granulated sugar
  • Pinch of cream of tartar 
  • Approx. 3.5 oz marshmallow cream (half jar)

Whisk the egg whites for several minutes until light and foamy. Add the cream of tartar and mix until you can tip the bowl upside down without the egg whites falling out. Continue to mix on high speed as you add the sugar, one tablespoon at a time until the meringue forms stiff peaks. Fold in the marshmallow cream and mix carefully with a spatula so that you don’t deflate the meringue. 

Remove the pies from the cupcake tin and place on a lined baking sheet. Spread or pipe the meringue generously on top of each pie. Increase the oven temp to 400 degrees and bake the pies for about 5 minutes, watching closely until the edges of the meringue begin to brown. Remove the pies to cool completely. 

The outside of the meringue should be slightly hard to the touch, and the inside will have a frosting-like consistency. You may notice that the sugar from the meringue may also leak when left out for a while, so again, I really recommend adding the meringue right before serving. These are fun little pies to make and they remind me so much of Thanksgiving! Enjoy!

Pumpkin Hand Pies

Pumpkin Hand Pies | Revamperate Pumpkin Hand Pies | Revamperate
Now that it’s finally fall, I plan on taking full advantage. Fall symbolized the start of several things: shades of red and orange, pumpkin everything, apple spice everything, and bulky sweaters with boots. 

Honestly, it’s the bulky sweaters and boots that I’m most excited about. My favorite outfit. But this time of year means we’re inching closer to Halloween and eventually Thanksgiving, so everyone is flooding Starbucks in search of pumpkin spice lattes and every major brand starts selling pumpkin flavored things. In tune with the fall season, I finally made something with pumpkin. 

I’ve never been a big fan of pumpkin flavored things, but it’s grown on me. Last year, I even had a piece of pumpkin pie at Thanksgiving dinner and it was very good, so I’m expanding my horizons. Hence, I made pumpkin hand pies! I love these because it’s so much easier than having to actually cut a pie, and they still taste like a pie, but with a little bit more crust-to-pie filling ratio. With the added cinnamon and sugars in the pie filling, these really do make you feel like you’re eating fall. Sorry…that sounds kind of weird, doesn’t it? It totally combines the “tastes of fall” into one mini pie though. 

Here’s how to make them!

Pumpkin Hand Pies | Revamperate Pumpkin Hand Pies | Revamperate
Ingredients (makes 10-14 hand pies): 

  • 1 can pre-made pumpkin puree
  • 3 tbsp brown sugar
  • 2 tbsp granulated sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 egg, beaten 
  • 1 package (2 rolls) pre-made pie crust 

First of all, I highly recommend using pre-made pie crust to make your life so much easier. In my experience, it taste the same as homemade without the hassle, and I’m all for easy!

Combine the pumpkin filling, sugars and cinnamon in a bowl and mix to combine. Roll out the pie crust dough and use something approximately the size of a biscuit cutter to cut as many circles as you can out of the dough. I don’t have a biscuit cutter, so I just used the top of a mason jar (totally works the same!). Once you’ve cut all of your circles, roll the remaining dough out again and keep cutting until you can’t anymore. 

Line baking sheets with parchment and lay half of your dough circles out, about 1-2 inches apart. Place about two spoonfuls or 2 tablespoons of pumpkin filling in the middle of each circle and then place the other half of the dough circles on top. 

Pumpkin Hand Pies | Revamperate Pumpkin Hand Pies | Revamperate
Using the edge of a fork, press the edges of the dough together, all the way around the circles. Beat the egg in a small bowl and brush on top of each hand pie. Then bake on 350 degrees for about 25 minutes until the edges brown lightly and begin to crisp. 

Let the pumpkin hand pies cool completely on a wire rack before eating, and enjoy one with a hot beverage on the side! PS – they’re a great treat for breakfast!