Refreshing Peach Cups

In this refreshing peach cup recipe, baked pastry cups are filled with light, fluffy whipped cream and topped with fresh, juicy peaches — perfection.

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 233 Calories

Ingredients

• 1 tablespoon white sugar
• 1 cup heavy cream
• cooking spray
• 12 tablespoons rice
• 0.5 teaspoon vanilla extract
• 1.5 store-bought refrigerated pie crust shells
• 1.5 fresh peaches - peeled, pitted, and sliced

Recipe Instructions

Step 1

Preheat the oven to 425 degrees F (220 degrees C). Coat a 12-cup muffin tin with cooking spray.

Step 2

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.

Step 3

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.

Step 4

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

Step 5

Divide whipped cream among baked crusts; top with peaches. Chill in the refrigerator for 5 to 10 minutes.