• For the pie shells, divide the dough into eight equal balls. Roll each out to about 5 inches round and fit it into a mini pie pan. Crimp the edges. Chill for at least an hour or until firm. If using store bought pie crust, just cut out the 5 inch round circles and follow the remaining instructions.
• Preheat oven to 350 degrees. Line each pie with foil and fill with pie weights or dried beans. Place mini pies onto baking sheet, and bake in the upper third of the oven for about 10 minutes. Remove the foil with the beans and continue to cook for another 10 minutes or until the crusts are dry and a golden color. Remove from the oven and cool on a wire rack until room temperature.

Pie Filling

• Preheat oven to 325°F.
• In a large mixing bowl add the sugar, cornstarch, and salt. Whisk together.
• Add in the melted butter and honey. Stir together, will be thick.
• Add the eggs and stir until combined.
• Add the half and half and lemon juice. Stir until smooth.
• Add the food coloring if desired, start with less, and add more as needed. Stir until color is consistent.
• Divide the pie filling among the eight pie shells. Bake in the center of the oven for 30 minutes or until set.
• Remove from the oven and allow the pies to cool to room temperature.

Whipped cream

• Add the ingredients to a small bowl and using a hand mixer or stand mixer beat over medium speed until light and fluffy and soft peaks form.
• Add to piping bag and pipe onto the top of the pies.
• Serve and enjoy!