Total Time
25mins
Prep 15 mins
Cook 10 mins

I threw these together in about 15 minutes for my sister's Memorial Day picnic over the weekend. I made 30 mini pies, and only two were left by the time I went home! They're quick, easy, tasty, and totally customizable! (NOTE: "Cooking" time is actually "Chilling" time in this case.

Ingredients Nutrition

Directions

  1. Thaw phyllo shells according to the package directions. The kind I bought were pre-baked, but I put them in the toaster oven for about 5 minutes to crisp them up a little more. (If you choose to crisp the shells, just let them cool before filling them.).
  2. Combine pudding mix and milk, cream or half and half, and mix until smooth. The mixture will be thick. If it seems a little too thick for your taste, feel free to increase the liquid according to your preference.
  3. Fill the shells with the pudding mixture using two spoons or a piping bag.
  4. Top each mini pie with the toppings of your choice. I used lemon curd and lime curd. Next time, I want to try coconut cream pudding mix topped with chocolate ganache, or maybe with some pineapple for a pina colada flavor. Some fresh berries would also be nice with the creamy filling. Make it with whatever sounds good to you!
  5. Chill at least 10 minutes, or until ready to serve.