Recipe: Miniature Pies & Homemade Gingerbread Truffles

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Whitney Berge shares her recipes for adorable mini pies. You can get more recipes from her here.

Mini pie crust already baked are available at all grocery stores. You can fill them with the filling of your choice.

Coconut cream :

1 box of Vanilla Jello Pudding mix

1/2 C shredded Coconut

1 C Cool Whip

Chocolate Cream:

1 box of Chocolate jello pudding mix

Semi sweet baking chocolate bar

1 C Cool Whip


Homemade Gingerbread Truffles


1 Box of Annas Ginger Thins

1/2 Cup cream cheese or vanilla frosting

1/4 tsp vanilla extract

10 oz. white chocolate chips

1/2 tsp vegetable oil


  1. Put ginger thins in a food processor or crumble them with a rolling pin
  2. Place crumbs in a bowl
  3. Spoon in frosting and mix until sticky consistency
  4. With a small ice cream scoop, make gingersnap balls by rolling them with your hands
  5. Once you've used up all of the crumbs, put some parchment paper on a pan, place truffle balls on a lined pan and put in the freezer for 35-45 minutes
  6. While the crumb balls are freezing, heat up white chocolate in microwave - 35 second increments until completely melted.
  7. Dip crumb balls in chocolate, cover completely
  8. Place truffles on the prepared pan and sprinkle with unused ginger thin crumbs
  9. Put pan truffles in refrigerator until chocolate hardens
  10. Enjoy!


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