Mini Blueberry Lemonade Pies
These mini blueberry lemonade pies pack a ton of classic flavor into tiny packages. These bite-sized pies feature a graham cracker crust, a bright, sweet, and creamy lemonade filling, and a fresh blueberry topping. They're so easy and so good!
Servings: 22 Mini Pies
Calories: 223kcal
Ingredients
Mini Graham Cracker Crust
- 2 ¼ cup graham cracker crumbs
- ⅓ cup granulated sugar
- ⅔ cup butter, melted
Lemonade Pie
- 5 oz evaporated milk
- 3.4 oz instant lemon pudding mix, one small box
- 16 oz cream cheese
- ¾ cup frozen lemonade concentrate
Blueberry Topping
- 2 cups fresh blueberries
- ⅛ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon water
- 2 teaspoon cornstarch
Instructions
- Preheat the oven to 350° and lightly spray a muffin tin with non-stick cooking spray.
Mini Graham Cracker Crust
- In a medium mixing bowl, combine all ingredients and whisk together until well combined.
- Press graham cracker crumbs into a muffin pan.
- Bake for 8-9 minutes. Remove from the oven and let cool.
Lemonade Pie
- In a small mixing bowl, combine evaporated milk and pudding mix.
- Beat on medium speed for 2 minutes (mixture will be thick).
- In a medium mixing bowl, beat cream cheese until light and fluffy, about 3 minutes.
- Gradually beat in lemonade concentrate.
- Next, gradually beat in the thick pudding mixture.
- Spoon mixture onto the cooled graham cracker crusts.
- Cover and refrigerate for at least 3 hours.
Blueberry Topping
- In a small saucepan, over medium heat, add blueberries, sugar, lemon juice, water, and cornstarch.
- Cook until mixture starts to thicken. Remove from heat and let cool.
- Remove mini pies from muffin tin and top with blueberry topping.
Notes
Storage
- Refrigerate for up to 4 days in an airtight container.
- Wrap individual slices in plastic wrap and freeze them for up to a month in an airtight, freezer-safe container.
- Defrost overnight in the refrigerator before serving.
- Press your crust firmly into the muffin tin wells. This helps the crumbs compact and form a cohesive crust as they cook.
- A hand mixer is required to get the best filling texture. You just can't whip it thoroughly enough by hand.
- Be sure the crusts have fully cooled before adding the filling.
- Be sure the topping has fully cooled before adding it to the pies.
Nutritional values are approximate.
Please note that these values can change with different brands and any modifications made to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements.
Nutrition
Serving: 1 Serving | Calories: 223kcal | Carbohydrates: 23g | Protein: 2g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 37mg | Sodium: 195mg | Potassium: 81mg | Fiber: 1g | Sugar: 13g | Vitamin A: 472IU | Vitamin C: 3mg | Calcium: 47mg