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

Chill Time 3

Total Time 4

Servings people

Calories 863kcal

Author Leigh Anne Wilkes

Equipment

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.

Notes

If you prefer, you can use a pastry dough for this recipe instead of a graham cracker crust. The recipe makes two full size crusts, you will only need one of them to make two mini pies.

Be sure and use fresh firm strawberries for this dessert.

Garnish the pie with a little piece of fresh mint or basil.

Nutrition