• Prep Time: 30 minutes
  • Cooking Time: 15 minutes
  • Serves: 5

Custard Hand Pies

  • Recipe Submitted by on

 Ingredients List

  • 1 package of refrigerated pie dough (2 rounds) -or- 1 recipe pastry dough for double crust pie
  • 1 large box (4.6 oz) vanilla Cook and Serve pudding, prepared and cooled
  • 1 egg, beaten
  • Sprinkles (optional)
  • Sugar (optional)


Preheat oven to 400F.
Prepare pudding according to package directions. Let cool on stovetop for 20 minutes (or longer). Stir in about 1 Tablespoon of sprinkles (optional).
Using back of pie press, cut 10 heart shapes out of dough.
Cut a small slit or small shape in 5 of the pieces (use for tops to let steam escape while baking).
Place dough onto the pie press and fill with approximately 2 Tablespoons of pudding.
Brush edges of the pie with egg. Cover with a second dough piece and fold in pie press on top to seal and crimp edges.
Brush hand pie with egg, top with sprinkles and sugar (optional).
Place on parchment-lined baking sheet and bake at 400F for 15 minutes or until golden brown.

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