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Cupcake Pie

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IngredientsEdit

  • About 16 miniature frosted cupcakes, wrappers removed
  • 1 stick butter, melted
  • 3 eggs
  • ¼ cup white sugar
  • 1 tsp vanilla extract
  • 1 Tbsp vinegar
  • 1 refrigerated pie crust
  • Chocolate icing, for drizzling (optional)

InstructionsEdit

  1. Preheat oven to 350 degrees F. Liberally grease a 9" pie plate with cooking spray. Gently unroll the pie crust to fit into the pan. Crimp the edges; set aside.
  2. Cut each miniature cupcake in half and place the cupcake halves into the pie cavity, filling it up pretty much to the top.
  3. Meanwhile, in a medium bowl, whisk together the melted butter, eggs, sugar, vanilla and vinegar until blended; pour the mixture evenly over the cupcakes.
  4. Bake for approx. 30-35 minutes or until the center is just about set and the tops have lightly browned. Cool completely.
  5. If you'd like, drizzle the top with chocolate icing and sprinkle with more jimmies. Store airtight at room temperature. Feel free to sub any flavor of cupcakes!

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