Mini Strawberry Pies

Desserts

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.

Makes

4 mini pies

Total Time

Print Recipe

Share Recipe

Ingredients

FOR THE CRUST, COMBINE:

FOR THE FILLING, BEAT:

CRUSH:

WHIP:

Instructions

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.

Bake crusts until cups begin to set, 810 minutes, then transfer pan to a rack and let cool.

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, 23 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.

Nutritional Facts

Nutritional Facts

Per pie

Calories: 673

% Daily Value*

Total Fat 37g 56%

Saturated Fat 22g 110%

Cholesterol 105mg 35%

Sodium 745mg 31%

Carbs 83g 27%

Protein 5g

*Percent Daily Values are based on a 2,000 calorie diet.

Reviews ()

Add Review

Latest Cuisine Issue Cover

Subscribe Today and Get 4 Free Digital Books!

Subscribe!