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Mini Strawberry Pie
A mini strawberry pie with a creamy filling topped with fresh strawberries and a strawberry glaze. These individual pies are the perfect dessert and just the right amount for two people
Course
Dessert
Cuisine
American
Prep Time
1
hour
hour
Chill Time
3
hours
hours
Total Time
4
hours
hours
Servings
2
people
Calories
863
kcal
Author
Leigh Anne Wilkes
Equipment
Mini Pie Tins
Foil Pie Tins (5in)
Ingredients
Graham Cracker Crust
2/3
cup
graham cracker crumbs
4 sheets or 8 squares1
1/8
cup
granulated sugar
3
T
butter
melted
Cream Filling
4
oz
cream cheese
softened
1/4
cup
granulated sugar
1/2
tsp
vanilla
1/2
cup
heavy whipping cream
whipped
2
cups
strawberries
Strawberry Glaze
1/2
cup
strawberries
mashed
1/2
cup
granulated sugar
1 1/2
Tbsp
cornstarch
1/4
cup
water
Instructions
Graham Cracker Crust
Combine graham cracker crumbs, sugar and butter. Stir until it resembles wet sand.
Press mixture into bottom and sides of pie tin.
Bake at 350 degrees for 5-8 minutes or until golden brown on edges. Allow to cool.
Cream Filling
Blend cream cheese and sugar together. Add in vanilla.
Whip cream until soft peaks form. Fold whipped cream into cream cheese mixture until combined.
Spread mixture evenly in cooled crust.
Place whole or sliced strawberries on top of cream filling. Refrigerate.
Strawberry Glaze
Smash strawberries by hand or in food processor.
Combine sugar and cornstarch in a small sauce pan.
Add water and strawberries.
Cook and stir over medium heat to boiling, stir constantly until mixture thickens and becomes glossy. About 5 minutes or so.
Cool mixture and spoon over top of strawberries.
Refrigerate pie for 3 hours or until ready to serve.
Nutrition
Calories:
863
kcal
|
Carbohydrates:
74
g
|
Protein:
8
g
|
Fat:
62
g
|
Saturated Fat:
36
g
|
Trans Fat:
1
g
|
Cholesterol:
189
mg
|
Sodium:
541
mg
|
Potassium:
400
mg
|
Fiber:
4
g
|
Sugar:
53
g
|
Vitamin A:
2178
IU
|
Vitamin C:
85
mg
|
Calcium:
145
mg
|
Iron:
2
mg