½ cup Crisco®️ All-Vegetable Shortening
4 oz. cream cheese
1 ½ cups all-purpose flour
¼ tsp. salt
1-14 oz. can sweetened condensed milk
1 large egg
2 Tbsp. sour cream or plain yogurt
⅓ cup lemon juice
2 tsp. lemon zest
1 package PEEPS®️ Brand Marshmallow Chicks
¾ cup fresh blueberries
Whipped cream
Daisy fondant decorations
1. Preheat oven to 425°
2. Beat shortening and cream cheese in large bowl with mixer on medium speed until fluffy
3. Beat in flour and salt until crumbly dough forms
4. Divide evenly into 8 – 4-inch mini pie or mini tart pans and press onto bottoms and sides of pans
5. Place on baking sheet and bake 7 minutes
6. Remove pie shells from the oven, reduce the oven temperature to 350° and allow pie shells to cool while preparing the filling
7. If the pie shells puff up after baking, poke them a couple of times with a fork
8. In a medium bowl, whisk together the sweetened condensed milk, egg, sour cream, lemon juice and lemon zest until smooth
9. Divide evenly among the pie shells, return to the oven and bake for 15 minutes
10. Cool for 20 minutes then cool completely in the refrigerator
11. To serve, top with a PEEPS®️ Brand Marshmallow Chick, whipped cream, fresh blueberries and fondant decorations
½ cup Crisco®️ All-Vegetable Shortening
4 oz. cream cheese
1 ½ cups all-purpose flour
¼ tsp. salt
1-14 oz. can sweetened condensed milk
1 large egg
2 Tbsp. sour cream or plain yogurt
⅓ cup lemon juice
2 tsp. lemon zest
1 package PEEPS®️ Brand Marshmallow Chicks
¾ cup fresh blueberries
Whipped cream
Daisy fondant decorations
1. Preheat oven to 425°
2. Beat shortening and cream cheese in large bowl with mixer on medium speed until fluffy
3. Beat in flour and salt until crumbly dough forms
4. Divide evenly into 8 – 4-inch mini pie or mini tart pans and press onto bottoms and sides of pans
5. Place on baking sheet and bake 7 minutes
6. Remove pie shells from the oven, reduce the oven temperature to 350° and allow pie shells to cool while preparing the filling
7. If the pie shells puff up after baking, poke them a couple of times with a fork
8. In a medium bowl, whisk together the sweetened condensed milk, egg, sour cream, lemon juice and lemon zest until smooth
9. Divide evenly among the pie shells, return to the oven and bake for 15 minutes
10. Cool for 20 minutes then cool completely in the refrigerator
11. To serve, top with a PEEPS®️ Brand Marshmallow Chick, whipped cream, fresh blueberries and fondant decorations
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