Our initial baking day was primarily experimental. We mostly just gathered ingredients in our kitchens that we thought might be nice pied together in small tins. This led to some interesting combinations. My personal favorite was our take on a key lime pie (well, but that I used regular limes) with a ginger snap crust and raspberries on top. We made another that we called a "mojito pie" with the same filling and a mint whipped cream on top. I had some Baileys in my fridge leftover from Christmas, so we also made some Bailey's cream pies with oreo crusts. These were, predictably, awesome. We also sprinkled one with espresso powder and called it a "White Russian pie." If there's a market for cocktail themed mini pies, we are about to corner it.
We made some savory pies too--some with traditional pie crusts and others with crushed pretzels as a base. We incorporated bacon into a number of pies because as it turns out it works well with all of the following (not necessarily all in one pie): Gorgonzola, fig onion preserves, pumpkin seeds, and apples. The one thing I learned from this experience, as I realized I'd never really made mini pies before, is that I need to lighten up on the crust. I put the thickness of crust that would have been totally appropriate for a traditionally sized pie, but ended up being somewhat overwhelming in a mini pie. Lesson learned!
This should tide me over quite nicely until mid-March.