A fun, punny dessert that can be made in a large or small batch. The fillings will keep for 1-2 weeks, making it a perfect single-serve dessert for when you need a sweet fix. Which is probably every day in quarantine.

The story

This recipe is my moment of grace.

I have started this post over several times now, but each time that first line remains the same. Beyond the fact that this very well could be a world-altering time in history, just surviving day to day is taking a toll. I’m home all day, but it’s not relaxing. I’m just so tired and mentally drained. The constant changes, the uncertainty of when this will end or what will change next, the need to find a new normal—which shifts daily—even though it’s temporary. It’s all a lot to take in. I think the hardest part is that some things have changed dramatically, others have stayed the same, and some we’re trying to keep as close to normal as possible but in entirely new ways. It’s weird. Like teaching from home. Same subject, same book, same ideas, different venue. Tests and quizzes and grading and tracking down homework all drain my energy. And being a mom full time while working full time—it’s a juggling act. I can mom. I can teach. But both at the same time? Not easy.

Plus, cabin fever.

Like I said. It’s a weird time.

One of the good things to come out of this is that I’m giving more grace to others, letting things go, having patience like never before. Except with myself. I soak up all of the positive comradery posts yet skate by the ones encouraging me to go easy on myself.

I’m good. I’ve got this. I’m strong and capable. I will lose weight and finish all my house projects and create an online curriculum from scratch and be an amazing mother and create extra blog content and cook and bake from scratch daily.

Enter this recipe. I had such high hopes. I thought using Cuties to make a cutie pie was ridiculously adorable. Especially when it was inspired by my ginger daughter whom I call cutie pie (sometimes).

But the pictures are just okay. I could have plated it so much better had I started over and used piping bags and taller jars and fresh berries and orange zest. Why’d I make pastry cream? Mousseline would have been more delicate and whimsical. I wish I’d made the curd a day ahead, it was perfectly set the next day.

See?

So, I’m choosing to hand out some grace to myself. I promise this dessert is crazy good. The pastry cream is my favorite part. Both fillings can be used as spreads on scones or muffins or in cakes, so you’re not wasting anything. It may not have magazine-worthy photos or plating, but if you like Cuties and berries and cream pie, you’ll probably like this. And while it’s not health food, it uses minimal sugar and butter while still tasting indulgent.

I say make it. You deserve some grace, too. And some dessert.

Tips for this recipe

See notes on berry clementine curd and clementine creme patisserie! Specifically, don’t burn either. :)

You can sub any crumbled cookie or a full graham cracker crust

I just crumbled graham crackers because we have two brand new boxes. Waste not, right? Plus I didn’t feel like the time or calories involved with a traditional graham cracker crust. But a traditional graham cracker crust, with butter and sugar and ground graham crackers, won’t get soggy as quickly. It’s ideal if you need to make these ahead of time. I suggest using the crust recipe on my mini key lime pies in that event!

Layer to your liking

The creme patisserie/pastry cream is sturdier, so it won’t seep into the graham cracker crumbs as much, making it ideal for the bottom filling. But you can honestly layer it however you like. You could even make this more of a trifle by using a larger jar and doing a layer of whipped cream, graham crackers, and berries in between the creme patisserie and curd.

Sub jam or coulis for the curd

If you only have time (or energy) to make one filling, I won’t judge. I made two because I wanted contrast and because each could be used in other ways. But if you’re only going to make one of the fillings, let it be the creme patisserie. While the fancy French name sounds intimidating, it’s simple to make and oh-so-delicious. It makes these pies. You could easily top them with some berry jam, this raspberry filling, or a berry coulis (literally berries cooked down into a sauce—minimal effort and stirring required).

Mini, No-Bake Cutie Pies

prep/cook time: 1 hour

cool time: 2 hours

total time: 3 hours

Servings: 6-8

Ingredients:

1 batch Clementine Creme Patisserie

1 batch Blueberry Clementine Curd

3-4 graham crackers (see note)

1 cup cold heavy whipping cream

3 tablespoons owdered sugar

optional: 1 teaspoon vanilla extract

optional: fresh berries, to decrorate

Instructions:

Prepare both the creme patisserie and the curd. You can save a little time by making them simultaneously, but stagger the start times so you aren’t finishing both at the same time, as there’s quite a bit of stirring/whisking at the end. Chill both then place in a piping bag (optional, helps the layers stay even and smooth).

If you don’t use cornstarch in the curd, it will take longer to set than the creme patisserie. You’ll want to make it a few hours ahead of time to compensate or be prepared to chill the layered pies a couple hours before adding the whipped cream.

When you’re ready to layer the fillings, place a medium mixing bowl or the bowl of a stand mixer in the fridge to chill before making the whipped cream.

In a small (4-8 ounce) mason jar or similar dish, crumble half a graham cracker (2 rectangles). Use the end of a knife or your thumbs to break it into small pieces. Cut a hole in the end of the piping bag with the creme patisserie and layer a few tablespoons in a circular pattern on top of the graham crackers. The jar should be a little over half full at this point. Next, layer the curd on top in the same way, leave about ½ inch room at the top. Refrigerate while you make the whipped cream. > * Alternatively, if you use a traditional graham cracker crust, you can place either layer directly into it to cool once that filling has cooled a few minutes.

In your chilled bowl, place the cream, powdered sugar, and vanilla, if using. Using a hand mixer or the whisk attachment of your stand mixer, whisk on low until combined. Increase speed to medium until frothy, about 30 seconds. Increase speed to medium-high and whisk until soft peaks form (don’t mix too much, as you want a soft whipped cream to complement the texture of the filling). Gently spoon onto each jar. Add berries and serve immediately.

Will keep in the fridge 1-2 days. The filling lasts longer, but the crust will turn soggy within a day or so.

Enjoy!