Holiday Pie Shooters

pie shooters1

We all love dessert. But at holiday family gatherings in recent years, Nan has noticed that two- or three bite desserts have been favored over full-size servings. Much less guilt! Here is just the solution for pie lovers–the crust, the filling, all the goodness of pie served in single-serve shooter glasses. You can purchase the inexpensive disposable plastic glasses with 1.75-ounce capacity at party stores and amazon.com.

Pumpkin Pie Shooters

For Gingersnap Crust Crumbles:

1/2 cup finely crushed gingersnaps

1/4 cup chopped pecans

2 tablespoons butter, softened

For Pumpkin Filling:

3/4 cup water

1-1/2 tablespoons cornstarch

6 tablespoons (1/2 of a 14-oz. can) sweetened condensed milk

2 egg yolks, beaten

1 cup canned pumpkin

1 tablespoon butter

3/4 teaspoon vanilla extract

Sweetened whipped cream (for garnish)

1. To make Crumbles:  Heat oven to 375 degrees F. Combine gingersnap crumbs and pecans in a small bowl. Cut in butter until well combined. Turn mixture out onto a baking sheet. Bake for 6 to 9 minutes. Cool; break up large crumbles.

2. To make Pumpkin Filling: In a small saucepan stir together water and cornstarch. Stir in  condensed milk and egg yolks; heat and stir to boiling. Stir in pumpkin and vanilla. Remove from heat. Stir in butter and vanilla until butter melts. Cover surface of filling with clear plastic wrap to prevent a skin from forming; cool to room temperature.

3. To assemble pie shooters, spoon about 1/2 teaspoon of the Gingersnap Crumbles in the bottom of a shot glass. Fill glass about 3/4 full with Pumpkin Filling. Repeat making pie shots with remaining crumbles and filling. Refrigerate pie shots about 1 to 2 hours until well chilled. Just before serving, pipe whipped cream on top, if desired. Makes about 20.

Chocolate Mousse Pie Shooters

For Shortbread Crust Crumbles:

3/4 cup crushed shortbread cookies

2 tablespoons butter, softened

For Chocolate Mousse Filling:

1 cup half-and-half cream

4 ounces bittersweet chocolate, chopped

1 tablespoon granulated sugar

3 egg yolks, beaten

1/2 teaspoon vanilla extract

2 egg whites

1 tablespoon granulated sugar

Sweetened whipped cream (for garnish)

1. Heat oven to 375 degrees F. Cut butter into shortbread crumbs in a small bowl. Turn out onto a baking sheet. Bake 6 to 9 minutes. Remove from oven; cool. Break up large crumbles

2. To make Chocolate Mousse Filling: In a small heavy saucepan combine half-and-half cream, chocolate, and the first tablespoon sugar. Cook and stir over medium-low heat until smooth and slightly thickened. Gradually stir about half of the hot mixture into the beaten egg yolks; stir this mixture back into the saucepan. Cook and stir 2 to 3 minutes more. Remove from heat; stir in vanilla. Cool slightly.

3. Meanwhile, beat egg whites in a medium bowl to soft peaks; gradually add remaining 1 tablespoon sugar, beating to stiff peaks. Fold egg white mixture into chocolate mixture. Cool to room temperature.

3. To assemble pie shooters, fill a shot glass with about 1/2 teaspoon shortbread crumbles. Fill about 3/4 full with chocolate mousse. Repeat filling shot glasses with remaining crumbles and mousse. Refrigerate 1 to 2 hours or till well chilled. To serve, pipe whipped cream atop mousse in glasses. Makes about 20.

 

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