Mini Pink Pies

Ingredients:

• Mini store-bought pie crusts
• Egg whites (1 egg)

Custard/Pudding:

• 2 cups whole milk
• 1/4 cup granulated sugar
• 1–2 tsp pink pitaya powder from Ellie’s Best (or more for brighter pink)
• 1 beaten egg
• 1 tsp corn starch
• 1/2 tbsp vanilla extract

Optional alternative:

• Store pack vanilla pudding (prepare per package instructions)
• Pink pitaya powder (to color)

Instructions:

1. Brush crusts with egg whites (1 egg) and bake at 375°F for 5 minutes or until just about browned.
2. For the custard/pudding, in a small pan on low heat, add 2 cups whole milk, 1/4 cup granulated sugar, 1–2 tsp pink pitaya powder (or more for brighter pink), 1 beaten egg, 1 tsp corn starch, and 1/2 tbsp vanilla extract.
3. Keep whisking/stirring on low heat until starts to thicken. Remove from heat as soon as thickens to avoid curdling and let cool down.
4. You can use store pack vanilla pudding and make per package instructions. Just add the pink pitaya powder to color. You may need a generous amount of the superfood for the pink to pop.
5. Pour custard into the crusts and enjoy cold.

Recipe & photo by @kitchenpedals✨