Refreshing Peach Cups

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat the oven to 425 degrees F (220 degrees C). Coat a 12-cup muffin tin with cooking spray.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Roll out pie dough onto a flat, clean surface; cut dough into 12 round circles wider than muffin cup width. Press 1 dough circle into each prepared muffin cup. Cut out round aluminum foil circles; press over dough circles and fill each with 1 tablespoon rice.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Place crusts in the preheated oven; decrease the oven temperature to 400 degrees F (200 degrees C) and bake until crusts set and golden, about 10 minutes. Remove foil and rice. Cool crusts completely, 15 to 25 minutes.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Meanwhile, beat heavy cream, sugar, and vanilla extract together in the bowl of a stand mixer fitted with the whisk attachment on medium speed until bubbly and frothy. Continue beating until mixture starts to thicken and lines can be seen from whisk, 2 to 3 minutes. Increase mixer speed to medium-high; beat until cream is billowy and doesn't droop when whisk is turned upside down, 30 to 60 seconds. Beat 20 seconds more if not ready, making sure not to over beat or it will curdle. Refrigerate whipped cream until ready to use'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Divide whipped cream among baked crusts; top with peaches. Chill in the refrigerator for 5 to 10 minutes.'}

📊 Nutrition Facts

Per serving (12 servings total)