menu search

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



Heat oven to 375F.
Combine all crust ingredients in bowl; beat at medium speed, scraping bowl often, until mixture forms a dough.
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.
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.
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.
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.