Whole Pie to Individual Pies?

[gmi3804]

I have a fantastic Banana Cream Pie recipe (OK, it's from Emeril, but it's really good - honest!) which makes a VERY LARGE 10" pie. I'd love to use the same recipe but make individual-serving-sized pies. I can figure out the filling part, but where would I make the individual crusts? The crust for this recpie is a graham cracker crust. Would I use cake rings? Small pans? Where would I find such pieces? I'm thinking a 4" diameter would create a generous portion. Would there be any other interesting shape I could use?

[Pam R]

I use ones similar to these.

Or these look good..

Edited October 23, 2006 by Pam R (log)

[lperry]

Muffin tins work well. I've made little pecan pies in all three of the sizes that I have.

-L

[Mottmott]

My advice is not to use the fluted tins unless you have a reason to do so. I find it less work to fit the dough onto a smooth surface. When making 1 tart, the difference isn't much, but for small tarts it would be much easier.

[Anna N]

If these are made with a graham cracker crust, wouldn't you want removable bottom tart tins so you can unmold easily?

[gmi3804]

Thanks, everyone, for all the suggestions.

I ended up finding some 4" springform pans at Crate & Barrel. These are a tad large for a single portion, but hey, who's complaining?!?

I think it's a nice presentation to do individual pies, and springform pans are the best for graham cracker crusts.

[browniebaker]

My reply may be too late, but for individual dessert pies (as opposed to individual main-course potpies) I like to use Magic Line's 4-inch aluminum pie plates. The serving size is perfect; 4-inch springforms, on the other hand, seem a bit too much volume for a dessert. In addition, aluminum browns crusts well.

[andiesenji]

My reply is too late also, however for future reference, I use the one of the "muffin-tops" pans, with six depressions, I cut discs from parchment to line the bottoms. although I used the "Release" foil on one occasion when I made somewhat sticky pecan pies. I wanted the pies very thin. I have not had any problem with the sides of the cookie crusts holding together when sliding them out of the pan.