Mini Lemon Cream Pies

I may be slightly obsessed with anything lemon right now.

My husband and I were on a drive to the town next to us when all of a sudden the idea of these Mini Lemon Cream Pies popped into my head. I envisioned these cute little daisy shaped pies filled with a bright and cheery lemon flavor.

Mini Lemon Cream Pies

I knew instantly I wanted to create a simple lemon mousse to fill the pretty pie shells. But when I got home I had this jar of lemon curd leftover from making my Lemon Burst Cupcakes and I couldn’t resist adding a little bit of that in there too.

Mini Lemon Cream Pies

To make the cute little pie shells I used a trusty Pillsbury pie crust and a flower cookie cutter. I’m going to say it’s about 3 inches wide, so anything close to that will work.

Mini Lemon Cream Pies

Lay the pie cut-outs on the back of a mini muffin tin, spaced out so the crusts won’t touch.

I was able to get 24 total mini pie crusts out of the two Pillsbury crusts. You could of course skip this part and just pre bake a single pie crust and fill it with the lemon curd and lemon mousse.

I just love the mini ones, they’re the perfect two bite dessert!

Mini Lemon Cream Pies

Once the pie shells are baked and cooled you’ll fill them with a teaspoon of lemon curd and then mix up this simple lemon mousse that’s seriously delicious!

All you need is a box of instant lemon pudding mix, 1 cup of milk and 8oz of thawed cool whip.

Mini Lemon Cream Pies

Combine the pudding mix with the milk and whisk until smooth.

Mini Lemon Cream Pies

Add the cool whip and then gently fold it into the lemon pudding.

Mini Lemon Cream Pies

The color will turn to a pale yellow once it’s all mixed together. It sets up to a nice fluffy texture with a beautiful lemon flavor.

Mini Lemon Cream Pies

Place a tablespoon of the delicious lemon mousse on top of the lemon curd and Ta-da! You’re all done!

Nothing left to do but enjoy these delicious Mini Lemon Cream Pies.

Just be careful, because they are super addictive.

Mini Lemon Cream Pies

Once you have one, you won’t want to stop!

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Mini Lemon Cream Pies

Mini Lemon Cream Pies are cute little daisy shaped pies filled with a bright and cheery lemon flavor!

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Category: Dessert

Ingredients

  • 2 Pillsbury pre-made pie crusts, unbaked
  • 1/2 cup jarred lemon curd
  • 1 cup cold milk
  • 3.4oz box of lemon instant pudding mix
  • 8oz Cool Whip, thawed

Instructions

  1. Preheat oven to 450 degrees F.
  2. Use a 3 inch flower or round cookie cutter to punch out as many shapes as you can per pie crust. Roll scraps of dough together and cut out more shapes until you can get 24 total.
  3. Place pie cut outs on the back of a mini muffin tin, spaced out so the pie shells do not touch. Bake for 8 to 10 minutes or until a light golden brown. Let cool on muffin tin, then carefully twist and pull up to remove.
  4. Fill each cooled pie shell with a teaspoon of jarred lemon curd.
  5. In a medium bowl whisk together the cold milk with the lemon pudding mix until smooth. Gently fold in the Cool Whip until fully combined. Place a tablespoon of the lemon mousse on top of each pie shell. Store in fridge until ready to enjoy!

Notes

If you would like to make this into a single large pie, just use one pie shell and pre bake according to box instructions. Fill with lemon curd and top with the lemon mousse. Chill until ready to enjoy.

Nutrition

  • Serving Size: 24

Mini Lemon Cream Pies

About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes with a bit of life sprinkled in. Mom to 4 adorable children and dwells in the desert of Southern Utah.
18 Responses
  1. Melody

    Made these for Easter. Husband LOVED them, however, some of the pastry cups fluffed up in the oven making them useless. Any idea why?

    1. Pat

      I think these little gems would be terrific with chocolate too. I would use chocolate pudding in place of lemon curd and just put real whipping cream on top. Wow. They would be delish. I love the wee shells and the clever way of making them.

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Shawn Syphus Hi, I'm Shawn and I'm a busy mom of four; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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