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Ingredients
Pie Cups
-
1
box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
Filling
-
2/3
cup granulated sugar
-
2
tablespoons cornstarch
-
2/3
cup water
-
1/2
teaspoon grated lime zest
-
1/2
teaspoon grated lemon zest
-
2
tablespoons fresh lime juice
-
1
tablespoon fresh lemon juice
-
1
egg yolk
-
1
tablespoon butter
-
1
tablespoon tequila
Topping
-
1/2
cup heavy whipping cream
-
1
tablespoon powdered sugar
-
1/4
teaspoon vanilla
Decoration
-
1/2
teaspoon grated lime zest
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Make With
Pillsbury Pie Crust
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-
Heat oven to 425°F. Remove one crust from pouch; unroll on work surface. With 3 1/2-inch round cutter, cut 6 rounds from crust; repeat with remaining crust. Reserve leftover scraps for another use. Press circles into 12 ungreased regular-size muffin cups. Prick dough inside each cup on bottom with fork 5 to 6 times.
-
Bake 7 to 10 minutes or until edges are golden brown. Cool in pan 2 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
-
In 1-quart saucepan, mix granulated sugar and cornstarch. Gradually stir in water, 1/2 teaspoon lime zest, the lemon zest, lime juice and lemon juice until smooth. Cook and stir over medium-high heat. Heat to boiling; boil 1 minute, stirring constantly, until mixture is bubbly and thickened. Remove from heat.
-
In small bowl, beat egg yolk with whisk. Gradually beat about 1/4 cup hot mixture into egg yolk. Gradually stir yolk mixture into hot mixture in saucepan. Cook over medium heat, stirring constantly, until mixture starts to gently boil. Cook 1 minute longer, stirring constantly. Remove from heat; stir in butter and tequila. Let stand 5 minutes.
-
Place cooled pie cups on rimmed cookie sheet. Spoon about 1 1/2 tablespoons filling into each pie cup. Refrigerate uncovered at least 2 hours until set.
-
When ready to serve, in chilled medium bowl, beat Topping ingredients with electric mixer on medium-high speed until stiff peaks form. Spoon topping into decorating bag fitted with 1/2-inch star piping tip. Squeeze a dollop on top of each pie cup. Sprinkle 1/2 teaspoon lime zest evenly over pie cups. Store loosely covered in refrigerator.
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240
Calories
13g
Total Fat
2g
Protein
30g
Total Carbohydrate
12g
Sugars
Nutrition Facts
Serving Size:
1 Serving
- Calories
- 240
- Calories from Fat
- 120
- Total Fat
- 13g
- 20%
- Saturated Fat
- 6g
- 32%
- Trans Fat
- 0g
- Cholesterol
- 35mg
- 12%
- Sodium
- 190mg
- 8%
- Potassium
- 15mg
- 0%
- Total Carbohydrate
- 30g
- 10%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 12g
- Protein
- 2g
- Vitamin A
- 4%
- 4%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 4%
- 4%
Exchanges:
1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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Expert Tips
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