Autumn Muffin Bottom Pie 7.12 To Whom it May Concern

“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:

• 12 apple cinnamon walnut muffins 

• 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:

1. Preheat oven to 375 degrees F. 

2. Cut or break off the muffin tops and add the muffin bottoms to a food processor.

3. Add the butter then pulse until an almost dough-like consistency is formed.

4. 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.

5. Bake at 375 for about 10-15 minutes or until the crust is firm.

6. Allow to cool completely.

For the pie filling:

1. Add the gelatin and the water to a small bowl and stir just until combined. Let it sit for 10 minutes.

2. 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.

3. Pour the milk to a large mixing bowl then add the apple juice, pudding mixes, cool whip, and spices. Carefully mix until just combined. 

4. 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: 

1. 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. 

2. Transfer the whipped cream to a piping bag with a star nozzle and pipe onto the pie before serving. 

3. 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.