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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.


4 mini pies

Total Time

about 1 hour + chilling

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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.

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