In a large bowl whisk together the remaining ingredients until smooth. Divide the filling evenly between the 6 crusts (the crusts will be very full, and you may have some filling left over).
Bake for 25 minutes, or until a knife inserted into the center of one of the pies comes out clean.
Cool to room temperature. Garnish each pie with a dollop of whipped cream and sprinkle with cinnamon, if desired.
Serving Size: 1 mini pie
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