Why You’ll Love This Recipe
These mini pies are a perfect balance of sweetness and tang, with the soft, buttery sugar cookie crust complementing the juicy, fresh strawberry filling. They’re easy to make, especially with pre-made sugar cookie dough, and are the ideal size for individual servings. Plus, the whipped cream topping takes these pies to the next level, making each bite a light and satisfying dessert. These mini pies are not only delicious but also incredibly cute and perfect for sharing!
Ingredients
For the Sugar Cookie Pie Crust:
- 1 (16 oz) package Pillsbury refrigerated sugar cookie dough
For the Strawberry 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
For the Whipped Cream:
- 1 cup heavy whipping cream
- 2 tablespoons sugar
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
1. Prepare the Sugar Cookie Pie Crust
- Preheat your oven to 350°F (175°C).
- Grease a 12-cup muffin tin with nonstick cooking spray with flour, or grease and flour your pan.
- Cut the cookie dough into 12 even slices. Press each slice into the bottom of the muffin cups and about 2/3 of the way up the sides of the cups.
- Bake for 18-20 minutes or until the edges are lightly golden. Let the mini cookie crusts cool in the pan for 5 minutes, then gently transfer them to a wire rack to cool completely, about 20 minutes.
- If the centers of the crusts don’t cave in after cooling, gently press them down with the bottom of a tablespoon.
2. Make the Strawberry Glaze
- Add 1 cup of roughly chopped strawberries and 1/2 cup of water to a blender and puree until smooth, scraping down the sides as needed.
- Transfer the puree to a small saucepan and add cornstarch, sugar, and a pinch of salt. Cook over medium-high heat, stirring constantly, until the mixture thickens. Be careful not to over-thicken.
- Once thickened, remove from heat and stir in the strawberry gelatin and lemon juice. Let it cool to room temperature, then set aside.
3. Make the Strawberry Filling
- Slice any large strawberry halves into quarters and add all strawberries to the cooled strawberry glaze. Stir until the strawberries are evenly coated.
- Refrigerate for at least 2-5 hours, or up to 24 hours, to let the flavors meld.
4. Prepare the Whipped Cream
- Place a metal mixing bowl and metal whisk in the freezer for 10-15 minutes to chill.
- Remove from the freezer, then add the sugar and heavy whipping cream. Whisk on medium-high speed until stiff peaks form.
5. Assemble the Mini Pies
- Once the cookie crusts have cooled and the strawberry filling has chilled, spoon the strawberry mixture into the cooled cookie cups.
- Top each mini pie with a generous dollop of freshly made whipped cream.
6. Serve
- Serve the mini pies immediately for the best texture, especially with the freshly whipped cream on top.
Servings and Timing
- Servings: 12 mini pies
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
Variations
- Different Fruit: Try using blueberries, raspberries, or mixed berries instead of strawberries for a different flavor.
- Lemon Zest: Add a bit of lemon zest to the strawberry filling for a burst of fresh citrus flavor.
- Nutty Crust: For a different crust flavor, add finely chopped nuts like almonds or pecans to the sugar cookie dough before baking.
Storage/Reheating
- Storage: These mini pies are best enjoyed immediately. However, you can store the pies in the fridge for up to 2 days, but the crust may soften slightly.
- Reheating: If you need to reheat, warm the pies gently in the oven at 300°F for about 5-10 minutes, though the whipped cream should be added fresh when serving.
FAQs
Can I use a regular pie crust instead of sugar cookie dough?
Yes, you can substitute with regular pie crust dough, though the flavor and texture will be slightly different. You may need to adjust the baking time accordingly.
Can I use frozen strawberries for the filling?
While fresh strawberries are recommended for the best flavor and texture, you can use frozen strawberries. Be sure to thaw and drain them well before using.
How far in advance can I prepare these pies?
You can make the sugar cookie crusts and whipped cream up to a day ahead, but it’s best to assemble the pies and top with whipped cream just before serving to maintain the texture of the crust.
Can I make the whipped cream in advance?
While it’s best to whip the cream just before serving, you can make it a few hours ahead and store it in the fridge. Just give it a quick whisk before using if it softens.
Can I make the filling with other types of Jell-O?
Yes, you can use other flavors of gelatin, such as raspberry or lemon, to make variations of this pie.
Conclusion
These Mini Strawberry Pies with Sugar Cookie Crust are the perfect individual-sized dessert for any occasion. With a buttery, soft cookie crust, sweet and tangy strawberry filling, and a creamy whipped topping, each bite is a little piece of heaven. They’re quick to prepare, easy to serve, and sure to be a hit at your next gathering.
Print
Mini Strawberry Pies with Sugar Cookie Crust
- Total Time: 50 minutes
- Yield: 12 mini pies
- Diet: Vegetarian
Description
These Mini Strawberry Pies with Sugar Cookie Crust feature a buttery, soft sugar cookie crust filled with sweet, juicy strawberries and topped with freshly whipped cream. They’re perfect for any occasion and a guaranteed crowd-pleaser.
Ingredients
1 (16 oz) package Pillsbury refrigerated sugar cookie dough
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
1 cup heavy whipping cream
2 tablespoons sugar
Instructions
- Prepare the Sugar Cookie Pie Crust: Preheat the oven to 350°F (175°C). Grease a 12-cup muffin tin. Cut cookie dough into 12 slices and press into the muffin cups. Bake for 18-20 minutes, then cool on a wire rack.
- Make the Strawberry Glaze: Puree 1 cup strawberries with water. In a saucepan, combine puree, cornstarch, sugar, and salt. Cook until thickened, then stir in strawberry gelatin and lemon juice. Let cool.
- Make the Strawberry Filling: Add sliced strawberries to the cooled glaze and refrigerate for 2-5 hours.
- Prepare the Whipped Cream: Chill a mixing bowl and whisk. Beat heavy cream and sugar on medium-high until stiff peaks form.
- Assemble the Mini Pies: Spoon the strawberry mixture into cooled cookie cups and top with whipped cream.
- Serve: Serve immediately for best texture, especially with freshly whipped cream.
Notes
Try using different fruits like blueberries, raspberries, or mixed berries for a variation.
Add lemon zest to the strawberry filling for an extra citrus punch.
For a nuttier crust, add finely chopped almonds or pecans to the sugar cookie dough.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 220
- Sugar: 24g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 35mg
