Side Pannel
Custard Hand Pies
Custard Hand Pies
- Recipe Submitted by maryjosh on 12/16/2016
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)
Directions
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.
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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