It’s Pi Day, so today we are having PIE! It’s March 14, or 3.14 get it. Yeah, me neither. Well I get it but I also thought Pi Day was Tuesday, on the 12th. I can get excited about any day that is all about Pie. Today I am sharing one of my very favorite pie recipes in mini form.

These little pies are super easy to make and you won’t believe how fast they disappear. I usually make it into one big pie but I thought it would be fun to make mini pies. I can’t remember if I got this recipe from the back of the sweetened condensed milk can or out of my mother-in-law’s recipe box. I wrote it on a recipe card and it’s been in my little copper recipe tin since I’ve been married.

The only change I made to the original recipe is that I left out the yellow food coloring. I have an aversion to food coloring and I don’t even know why.

Before we get to the recipe I am joining my fellow Virtual Potluck friends for a really great giveaway! One lucky person is going to win all of these great prizes! Be sure to check out all of the fabulous pies!

Pi Day Virtual Potluck Giveaway

Yield: 36 mini pies

Pie Day: Mini Lemon Pies

Ingredients

1 box (2) refrigerated pie crusts
3 egg yolks
1 14 oz can sweetened condensed milk
1/2 cup fresh lemon juice

Garnish

fresh whipped cream
lemon zest

Instructions

Preheat oven to 350 degrees F.
Unroll pie dough and using a biscuit or cookie cutter, cut into 36, three inch circles. Press circles into a mini muffin tin. (You may have some pie dough leftover.)

Prick bottoms of pie dough with a fork. Bake for 8 minutes.
Meanwhile, make the filling.
In a medium-sized bowl, add egg yolks, sweetened condensed milk and lemon juice. Whisk together until well combined.

Spoon filling into baked pie shells and return to oven for an additional 8 minutes.
Allow to cool slightly in muffin tin and removed to a wire rack to cool completely. Refrigerate until ready to serve.
Garnish with whipped cream and lemon zest if desired.

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Pi Day: Mini Lemon Pies