If you’re looking for a charming, crowd-pleasing dessert, this Mini Strawberry Pies with Sugar Cookie Crust Recipe is an absolute must-try. Imagine bite-sized pies with a buttery, sweet sugar cookie crust hugging a luscious strawberry filling, topped with cloud-like whipped cream—each tiny pie bursting with fresh fruity flavor and delightful textures. It’s a treat that feels both indulgent and fresh, perfect for sharing with friends or enjoying as a special weekend delight.
Ingredients You’ll Need
This recipe calls for simple, everyday ingredients that magically come together to create those irresistible mini pies. Every element plays a crucial role: from the buttery sugar cookie dough forming the base, to the vibrant strawberries providing juicy sweetness, and the whipped cream adding a creamy finish.
- 16 oz Pillsbury refrigerated sugar cookie dough: Convenient and buttery, it forms the crisp, golden crust that’s wonderfully sweet.
- 2 pounds strawberries, hulled and halved (divided): Fresh and ripe strawberries add vibrant color and natural sweetness.
- 1/2 cup water: Used to puree strawberries and help create the glaze’s silky texture.
- 1/3 cup sugar: Balances the tartness of the strawberries in the glaze and whipped cream.
- 1 1/2 tablespoons cornstarch: Thickens the glaze for that perfect, jam-like consistency.
- Pinch of salt: Enhances flavor complexity and balances sweetness.
- 3 tablespoons strawberry gelatin (powdered Jell-O): Boosts the strawberry flavor and provides that beautiful glossy finish.
- 2 teaspoons lemon juice: Adds a fresh citrus zing, brightening the filling.
- 1 cup heavy whipping cream: For rich and airy whipped cream topping that complements the fruity filling.
- 2 tablespoons sugar: Sweetens the whipped cream just enough without overpowering.
How to Make Mini Strawberry Pies with Sugar Cookie Crust Recipe
Step 1: Prepare the Sugar Cookie Pie Crust
Start by preheating your oven to 350°F (175°C) and greasing a 12-cup muffin tin. Cut the refrigerated sugar cookie dough into 12 equal slices, then press each slice firmly into the bottom and up the sides of the muffin cups. This will form your charming, sturdy crust. Bake for 18 to 20 minutes until golden brown and fragrant. Once baked, transfer to a wire rack to cool completely—this is key to keeping the crust crisp when filled.
Step 2: Make the Strawberry Glaze
While your crusts bake, puree 1 cup of the hulled strawberries with water in a blender until smooth. Pour this puree into a saucepan along with cornstarch, sugar, and a pinch of salt. Cook over medium heat, stirring constantly until the mixture thickens and coats the back of a spoon. Remove from heat and quickly stir in the strawberry gelatin powder and lemon juice, which will intensify the flavor and give the glaze a lovely shine. Allow this to cool to room temperature before moving on.
Step 3: Prepare the Strawberry Filling
Once the glaze is cooled, gently fold in the remaining sliced strawberries. This creates a beautiful chunky filling where whole strawberries sit luxuriously in the glossy glaze. Place this mixture into the refrigerator and chill for at least 2 hours to let the flavors meld together and the filling fully set.
Step 4: Prepare the Whipped Cream
For the crowning glory, chill your mixing bowl and whisk for about 10 minutes in the fridge. Pour in the heavy whipping cream and add the sugar. Beat on medium-high speed until stiff peaks form—this whipped cream should be fluffy but stable enough to hold its shape atop your mini pies. The light sweetness and creamy texture perfectly balance the fruity richness.
Step 5: Assemble the Mini Strawberry Pies with Sugar Cookie Crust Recipe
Now comes the fun part: assembling your mini masterpieces. Spoon the chilled strawberry filling generously into each cooled sugar cookie crust. Then, top each pie with a generous dollop of freshly whipped cream. Serve immediately for the best texture, as the crisp cookie crust and cloud-like cream are at their very best right away.
How to Serve Mini Strawberry Pies with Sugar Cookie Crust Recipe
Garnishes
Enhance your mini strawberry pies with a few fresh strawberry slices, sprigs of mint, or a light dusting of powdered sugar for a charming presentation. The garnish not only adds visual appeal but also highlights the fresh fruit flavors within.
Side Dishes
These mini pies are perfect alongside a light salad for a summertime picnic or paired with a scoop of vanilla ice cream for an extra indulgent dessert experience. A cup of freshly brewed coffee or iced tea complements the sweetness beautifully.
Creative Ways to Present
Try serving these pies in colorful mini muffin wrappers or arrange them on a decorative platter sprinkled with edible flowers. For a kid-friendly party, add a little flag or cute toothpick toppers. The individual size makes them ideal for buffet tables or as part of a dessert tasting spread.
Make Ahead and Storage
Storing Leftovers
If you have any mini strawberry pies left, store them in an airtight container in the refrigerator. The crust will soften slightly but still remain delicious. They’re best enjoyed within 2 days for optimal flavor and texture.
Freezing
While the cookie crust is wonderful fresh and crisp, freezing isn’t ideal due to the whipped cream topping. However, you can freeze the baked cookie crusts separately for up to one month and fill them fresh when ready to serve.
Reheating
Since this dessert is best served chilled and fresh, reheating isn’t recommended. To refresh slightly softened crusts, you can pop the empty crusts in a warm oven for a few minutes before adding filling.
FAQs
Can I use fresh strawberries all year round?
Fresh strawberries truly make this recipe shine, but if they aren’t in season, you can use thawed frozen strawberries. Just drain any excess juice to prevent sogginess in the crust.
Is there a way to make this recipe vegan or dairy-free?
Absolutely! Use a vegan sugar cookie dough recipe or store-bought option, substitute the heavy cream with coconut cream for whipping, and check that your gelatin is plant-based or use agar agar instead.
Can I double the recipe for a larger crowd?
Definitely! Just double the ingredients and use two muffin tins. Keep an eye on the baking time for the cookie crusts as ovens can vary, but it should remain fairly consistent.
What can I substitute for strawberry gelatin?
If you don’t have strawberry gelatin on hand, you can use plain gelatin combined with extra strawberry or raspberry jam for flavor, or a similar fruit-flavored gelatin for a twist.
How long will the whipped cream stay fresh on the pies?
Whipped cream tastes best right after it’s made, but it can hold up for a few hours in the fridge. To keep the pies looking fresh for a party, you might whip it just before serving.
Final Thoughts
I hope you’ll fall in love with this Mini Strawberry Pies with Sugar Cookie Crust Recipe as much as I have. It’s such a delightful way to celebrate the fresh flavor of strawberries wrapped in a buttery, sweet cookie base and finished with fluffy cream. Whether it’s a casual get-together or a special occasion, these mini pies are sure to bring smiles and satisfied sighs all around. Give it a try—you won’t regret it!
Print
Mini Strawberry Pies with Sugar Cookie Crust Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes plus 2-5 hours refrigeration
- Yield: 12 mini strawberry pies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these Mini Strawberry Pies featuring a buttery sugar cookie crust filled with a luscious strawberry glaze and fresh berries, topped with fluffy homemade whipped cream. Perfect for a crowd-pleasing dessert that combines the charm of individual servings with the fresh flavors of summer strawberries.
Ingredients
Crust
- 1 (16 oz) package Pillsbury refrigerated sugar cookie dough
Strawberry Glaze and Filling
- 2 pounds strawberries, hulled and halved (divided)
- 1/2 cup water
- 1/3 cup sugar
- 1 1/2 tablespoons cornstarch
- Pinch of salt
- 3 tablespoons strawberry gelatin (powdered Jell-O)
- 2 teaspoons lemon juice
Whipped Cream Topping
- 1 cup heavy whipping cream
- 2 tablespoons sugar
Instructions
- Prepare the Sugar Cookie Pie Crust: Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin. Slice the refrigerated sugar cookie dough into 12 equal pieces and press each slice evenly into the muffin cups to form the crusts.
- Bake the Crusts: Bake the cookie crusts for 18-20 minutes until golden and set. Once baked, remove from oven and allow them to cool completely on a wire rack.
- Make the Strawberry Glaze: In a blender or food processor, puree 1 cup of the strawberries with 1/2 cup water until smooth. Transfer to a saucepan and stir in cornstarch, sugar, and a pinch of salt. Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat and mix in the strawberry gelatin powder and lemon juice. Allow the glaze to cool to room temperature.
- Prepare the Strawberry Filling: Gently fold the remaining sliced strawberries into the cooled strawberry glaze. Cover and refrigerate this strawberry filling for 2 to 5 hours to let the flavors meld and the mixture to set.
- Make the Whipped Cream: Chill a mixing bowl and whisk attachment in the fridge for about 10-15 minutes. Pour the heavy whipping cream and sugar into the chilled bowl. Beat on medium-high speed until stiff peaks form, indicating firm but fluffy whipped cream.
- Assemble the Mini Strawberry Pies: Spoon the chilled strawberry filling into each cooled sugar cookie crust. Generously top each mini pie with the freshly whipped cream.
- Serve and Enjoy: Serve the mini strawberry pies immediately to enjoy the perfect texture of freshly made whipped cream paired with the fruity filling and buttery crust.
Notes
- Refrigerate the strawberry filling several hours ahead for best flavor and consistency.
- Ensure the cookie crusts are completely cooled before adding the filling to prevent sogginess.
- For an extra decorative touch, add sliced strawberries or mint leaves on top of the whipped cream.
- Leftover whipped cream can be stored in the refrigerator for up to 24 hours but may need re-whipping before use.
- This recipe can be doubled for larger gatherings.
