“Yeah, so it's not weird. What did you do with the muffin bottoms?” “I made a muffin-bottom pie. It's actually pretty good. I'm thinking about patenting it.” “Mmm, muffin-bottom pie, sounds dirty.”
Ingredients:
For the pie crust:
¼ cup melted butter
For the pie filling:
1 packet of unflavored powdered gelatin
1 ½ tbsp water
1 cup whole milk
½ cup apple juice
1 package vanilla jello pudding mix
1 package cheesecake jello pudding mix
1 8 oz tub cool whip
1 ½ tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
¼ tsp ground cloves
For whipped cream:
1 cup heavy whipping cream
¼ cup powdered sugar
½ tsp vanilla
½ tsp ground cinnamon
½ tsp ground nutmeg
For serving:
2 tbsp chopped walnuts
½ tsp ground cinnamon
Directions:
For the crust:
Preheat oven to 375 degrees F.
Cut or break off the muffin tops and add the muffin bottoms to a food processor.
Add the butter then pulse until an almost dough-like consistency is formed.
Grease a pie pan and transfer the crust dough to the bottom of the pan. Using the bottom of a measuring cup, level out the crust and press to the edges.
Bake at 375 for about 10-15 minutes or until the crust is firm.
Allow to cool completely.
For the pie filling:
Add the gelatin and the water to a small bowl and stir just until combined. Let it sit for 10 minutes.
Add the milk to a small saucepan and place over medium heat. Allow to reach a simmer, then stir in the gelatin until fully combined. Remove the milk from the heat and let it cool for about 8 minutes.
Pour the milk to a large mixing bowl then add the apple juice, pudding mixes, cool whip, and spices. Carefully mix until just combined.
Spread the pie filling onto the crust, using a spatula to spread evenly. Chill in the fridge for at least 4 hours or until fully set.
For the whipped cream:
Add the heavy cream, powdered sugar, vanilla, and spices to a medium mixing bowl and use an electric mixer to whip until stiff peaks form.
Transfer the whipped cream to a piping bag with a star nozzle and pipe onto the pie before serving.
Decorate the pie with the chopped walnuts and dust with the cinnamon.
Last week I shared Sookie’s apple cinnamon walnut muffins, so I, of course, had to turn them into a muffin bottom pie. I made some changes in my progress of making a muffin bottom pie, and I love this recipe even more! I had the filing set before adding to the crust, so it just ended up way too stiff. I really like how it turned out this time around. It’s the perfect fall dessert.
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