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Mini Strawberry Pies with Sugar Cookie Crust Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 89 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Find it online: https://slsrecipes.com/mini-strawberry-pies-with-sugar-cookie-crust-recipe/