I'm on dessert....

At both upcoming Easter family gatherings, I'm assigned to bring dessert. I thought about baking chocolate chip pies, but realizing we're going to have so much food, I thought I'd make tiny pies or tarts.

I made a test batch, and DH loved them as much as a regular piece of pie!

The hard part of making them tiny was using my Grandmother's tart molds. The hearts came out well, but the other shapes I really had to bang those little tarts out. I used non-stick spray but they still stuck. If I make hearts do you think my family will think I'm stuck back on Valentine's Day? I wish I could call Mormor up in heaven and ask her how she used these molds without sticking.

Here's the recipe if you're interested. I must say the whole pie version is easier.

Chocolate Chip Pie

1 unbaked 9" deep dish frozen pie crust or a rolled, refrigerated unbaked pie crust
2 L eggs
1/2 C flour
1/2 C sugar
1/2 C brown sugar
2/3 C butter, softened (1.5 sticks)
3/4 C chocolate chips
1 C chopped pecans

Preheat oven on 325 F
- Beat the eggs until frothy
- cream together sugars and butter
-mix eggs with creamed sugars and butter
-add flour, chips and pecans

Pour into the pie crust, place pie tin on a cookie sheet and bake 60 minutes

or

Allow the refrigerated, rolled pie crust to come to room temperature and then unroll.

Cut out shapes and press into tart molds- sprayed with non-stick spray or greased

Place on a cookie sheet and bake for 30 minutes

Carefully remove cookie sheets from the oven and allow pie or tarts to cool 10 minutes or so before trying to move them

Warm pie is good, but we like it after its been chilled too! Since the frozen pie shells come two to a package, I often double this batch and make two pies. They freeze very well!