McDonald's Holiday Pie

Bring the festive cheer home with this McDonald’s Holiday Pie copycat recipe! These creamy, custard-filled pastries wrapped in golden, flaky crusts are a holiday favorite. With sprinkles on top and a whole lot of joy inside, this dessert is like Christmas morning in pie form.

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: 4

Ingredients

Pie Ingredients

3 ounces cream cheese softened
1½ teaspoon vanilla extract
6 tablespoons Quick and Easy Pastry Cream Mix
½ cup whole milk
2 packages refrigerated pie crust

Icing Ingredients

2 tablespoons whole milk
½ cup confectioners' sugar
sprinkles optional

Instructions

Make the Filling

Beat cream cheese until fluffy and free of lumps. Add remaining ingredients and mix on low until blended. Beat on high for two minutes. Refrigerate for four hours or overnight.

Rolling the Pie Dough

Line a baking sheet with parchment paper or a silicone baking mat. Lightly flour a work surface with flour. Place one pie dough on the flour (keep the second one refrigerated). Using a rolling pin, roll it into a ⅛-inch thick round that’s at least 11 inches wide if needed (focus more on the thickness, not the diameter).
Trim the edges so that you have an 8-inch square. Cut in half to form 2 rectangles. Position the rectangles with a longer side closer to you. Make 2 vertical cuts in each half, spacing them equally (about 2 ⅔ inches) apart. You should be left with 6 (2 ⅔x4-inch) rectangles. (If the dough gets too soft at any point, refrigerate for 10 minutes before trying again). Transfer the rectangles onto the baking sheet in a single layer.
Repeat rolling and cutting the second pie dough, adding them to the second baking sheet. Refrigerate until firm, 15 to 40 minutes.

Assemble the Pies

Transfer a portion of the filling onto each brushed rectangle. Gently arrange the filling into an even layer, leaving a ¼-inch border. Top each one with a second rectangle and press down with your fingers to seal the top and bottom dough together, making sure to go all around. (Pick up the pie if needed to really pinch the edges together.) Refrigerate while you preheat the oven to 400°F.
Place on the prepared baking sheet and bake for 10-15 minutes or until the crust is no longer raw. Watch carefully after 10 minutes, or the filling may begin to leak.

Heather's Helpful Hints

Only roll out and cut one pie dough at a time so that the dough doesn’t get too warm and soft. After you’ve cut out all the dough, chill it until firm; this can take anywhere from 15 to 40 minutes depending on how warm your kitchen is. After you fill the dough, chill the assembled pies again before baking.
You can also make homemade pastry cream for this recipe. I really like this crème pâtissière recipe, and it's come out perfect every time.

Nutrition

This recipe was found on My Sweet Precision. Thank you for visiting!