Mini Strawberry Pies
Since strawberries are the focus of these mini strawberry pies, if you don’t grow them, be sure to source local, organic strawberries — they’re much more flavorful and sweet.
FOR THE CRUST, COMBINE:
FOR THE FILLING, BEAT:
Preheat oven to 350°. Coat four wells of a large muffin pan with nonstick spray.
For the crust, combine pretzels, butter, and brown sugar, then divide among prepared wells; press firmly into bottom and up sides of each well.
For the filling, beat cream cheese, 1 Tbsp. brown sugar, and ½ tsp. vanilla until smooth; spread in bottom of crusts.
Crush enough strawberries (about ¾ cup) to make ½ cup.
Whisk together granulated sugar and cornstarch in a saucepan; stir in crushed berries and water and bring to a boil. Reduce heat to medium and simmer berry filling, stirring constantly, until it thickens, 2–3 minutes; let cool 15 minutes, stirring occasionally.
Stir remaining strawberries into berry filling; carefully spoon into crusts and refrigerate pies, uncovered, until set, about 3 hours.
Whip heavy cream, remaining 1 Tbsp. brown sugar, and remaining 1/2 tsp. vanilla until soft peaks form; dollop on top of pies before serving.
% Daily Value*
Total Fat 37g 56%
Saturated Fat 22g 110%
Cholesterol 105mg 35%
Sodium 745mg 31%
Carbs 83g 27%
*Percent Daily Values are based on a 2,000 calorie diet.