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
