Coffee 'n Cream Mini Pies (Gluten-Free Recipe)

Name: Coffee 'n Cream Mini Pies (Gluten-Free Recipe)
Prep time: 30 min
Total time: 45 min
Yield: 44 mini pies
Ingredients: Crust; 1 1/2 cups Gluten-Free Flour Blend (see below); 3/4 cup Land O Lakes® Butter; 6 ounces cream cheese , softened; Filling; 2 tablespoons Land O Lakes® Heavy Whipping Cream; 1 1/2 teaspoons instant coffee granules; 1 (8-ounce) package cream cheese , softened; 1/4 cup sugar; 1/2 teaspoon gluten-free vanilla; Topping; 1 cup Land O Lakes® Heavy Whipping Cream; 2 tablespoons powdered sugar; Topping; 1/2 teaspoon gluten-free vanilla; Unsweetened cocoa, if desired; 44 chocolate-covered coffee beans, if desired

These mini tarts taste like your favorite morning beverage.

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Learn How it Works...

30 min

Prep Time

45 min

Total Time

44 mini pies

Ingredients

Crust

1 ¹/₂ cups Gluten-Free Flour Blend (see below)

³/₄ cup Land O Lakes® Butter

6 ounces cream cheese , softened

Filling

2 tablespoons Land O Lakes® Heavy Whipping Cream

1 ¹/₂ teaspoons instant coffee granules

1 (8-ounce) package cream cheese , softened

¹/₄ cup sugar

¹/₂ teaspoon gluten-free vanilla

Topping

1 cup Land O Lakes® Heavy Whipping Cream

2 tablespoons powdered sugar

Topping

¹/₂ teaspoon gluten-free vanilla

Unsweetened cocoa, if desired

44 chocolate-covered coffee beans, if desired

How to make

STEP 1

Heat oven to 375°F.
STEP 2

Combine all crust ingredients in bowl; beat at medium speed, scraping bowl often, until mixture forms a dough.
STEP 3

Shape dough into 44 (1-inch) balls. Place 1 ball into each mini muffin pan cup; press dough onto bottom and up sides. Bake 8-10 minutes or until crusts are lightly browned. Cool 5 minutes in pans; remove to cooling racks. Cool completely.
STEP 4

Combine 2 tablespoons whipping cream and coffee granules in bowl; let stand 5 minutes or until coffee dissolves. Add all remaining filling ingredients; beat at medium speed until creamy.
STEP 5

Place 1 cup whipping cream in bowl; beat at medium speed until soft peaks form. Add powdered sugar and vanilla; continue beating until stiff peaks form.
STEP 6

Spoon about 2 teaspoons filling into each crust; top with whipped cream mixture. Sprinkle with unsweetened cocoa; top with chocolate-covered cocoa bean, if desired.

Tip #1

Gluten-Free Flour Blend: Combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.

Tip #2

This recipe was developed using alternative flours and products labeled as “gluten-free.” The best source for additional information is the ingredient listing on product packaging. Learn about gluten-free baking.

120 Calories

9 Fat (g)

25 Cholesterol (mg)

60 Sodium (mg)

7 Carbohydrates (g)

0 Dietary Fiber

1 Protein (g)

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