Shrinkage. I decided to go another route with the remaining pie dough. I cut the dough to fit my regular sized muffin pans and ended up with 12 crusts! I pre-baked 6 of them to use for mini Lemon Meringue pies and used the remaining 6 for mini Twofer Pies. This time around, I did not pre-bake the crust. Here they are fresh out of the oven.
The next time around (and there WILL be a next time because these were fabulous), I will more generously butter the muffin tin, including the top! These buggers were sticky!
In general, I'm a pie purist and didn't think I would care for pecan and pumpkin pie sharing the same space, but once again, I was surprised and delighted with the outcome! The pumpkin portion was perfectly cooked and the pecans added a wonderful flavor and crunch! Although I was worried about the crust, it turned out just fine! You can see a little bit of the flakiness in this photo.
As for the lemon meringue pies, they turned out ok. The filling was more tart that I would have liked and the meringue was kind of marshmallowy but overall, very tasty!
I think I may make mini pies like this from now on. It is very easy to please everyone this way and they are super cute and fun to make!
One more thing .... this recipe does not use an entire can of pumpkin. I refuse to throw it away. I won't do it. So say hello to my pumpkin mousse!! I added a little sugar, cinnamon, and nutmeg to the pumpkin and folded it into about a cup of whipped cream.Please check out the rest of the TWD bakers to see what they cooked up!