I found the below recipe on Pillsbury's website today, and it sounds SOO yummy! I'd like to make some of these up and freeze before cooking, but have the following questions:
1) Will butter be enough to make the graham cracker coating stay put when frozen? (assuming I lay them flat to flash freeze then put all in a bag)
2) How should I adjust the temperature and cook time, to ensure the filling gets hot but the crust doesn't burn?
Thanks for any and all help!!
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Mini S'mores Pies
Crust:
1 box refrigerated pie crusts, softened as directed on box
1/2 cup graham cracker crumbs (8 graham cracker squares, finely crushed)
1/4 cup sugar
3 tablespoons butter, melted
Filling:
1/2 cup marshmallow cream
2 tablespoons cream cheese, softened (1 oz)
2 tablespoons sugar
1/2 cup chocolate chips
Heat oven to 425°F. Line cookie sheet with cooking parchment paper. Unroll pie crusts. With 3-inch round cutter, cut 10 rounds from each crust. In small shallow bowl, mix cracker crumbs and 1/4 cup sugar. Brush both sides of pie crust rounds with butter; dip into crumb mixture to coat. Place 10 coated pie crust rounds on cookie sheet. Stir together filling ingredients. Spoon about 1 heaping tablespoon filling in center of each of the 10 rounds. Place remaining pie crust rounds on top of the filling on each. Pinch edges to seal. Bake 9 to 12 minutes or until golden brown. Serve warm or at room temperature. Store covered in refrigerator.
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