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Mini Strawberry Pies

Mini Strawberry Pies

Strawberries are the ingredient of these mini strawberry pies, are vey flavorful and sweet. These Mini Strawberry Pies with a graham cracker crust are the perfect spring or summer dessert.
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Course: Breakfast, Dessert, Lunch
Cuisine: American
Keyword: berries, buffet, easy, mini, patisserie, Pie, strawberries, summer
Servings: 2
Calories: 673kcal

Equipment

  • Measuring Cups/Spoons Set
  • Glass Liquid Measuring Cups
  • 18 x 24-Inch Plastic Cutting Board
  • 8" Chef's Knife
  • Glass Nesting Bowls
  • 6-Cup Jumbo Muffin Pan
  • Cooling rack
  • Digital Hand Mixer
  • 9" Better Wire Whisk
  • 2-Quart Saucepan

Ingredients

FOR THE CRUST, COMBINE

  • 3 cups Mini pretzel twists, finely crushed (about 1½ cups)
  • 1 Stick Unsalted butter (8 Tbsp.), melted
  • ¼ cup Packed light brown sugar

FOR THE FILLING, BEAT

  • 3 oz. Cream cheese, softened
  • 2 Tbsp. Light brown sugar, divided
  • 1 tsp. Pure vanilla extract, divided

CRUSH

  • 3 cups Fresh strawberries, hulled and halved, divided
  • ½ cup Granulated sugar
  • 4 tsp. Cornstarch
  • ¼ cup Water

WHIP

  • ¼ cup Heavy cream

Instructions

  • Preheat oven to 350°. Coat four wells of a large muffin pan with nonstick spray.
  • For the crust, combine pretzels, butter, and brown sugar, then divide among prepared wells; press firmly into bottom and up sides of each well.
  • Bake crusts until cups begin to set, 810 minutes, then transfer pan to a rack and let cool.
  • For the filling, beat cream cheese, 1 Tbsp. brown sugar, and ½ tsp. vanilla until smooth; spread in bottom of crusts.
  • Crush enough strawberries (about ¾ cup) to make ½ cup.
  • Whisk together granulated sugar and cornstarch in a saucepan; stir in crushed berries and water and bring to a boil. Reduce heat to medium and simmer berry filling, stirring constantly, until it thickens, 2–3 minutes; let cool 15 minutes, stirring occasionally.
  • Stir remaining strawberries into berry filling; carefully spoon into crusts and refrigerate pies, uncovered, until set, about 3 hours.
  • Whip heavy cream, remaining 1 Tbsp. brown sugar, and remaining 1/2 tsp. vanilla until soft peaks form; dollop on top of pies before serving.

Nutrition Facts

1 servings per container


  • Amount Per ServingCalories673
  • % Daily Value *
  • Total Fat 37g 57%
    • Saturated Fat 22g 111%
  • Cholesterol 105mg 35%
  • Sodium 745mg 32%
  • Total Carbohydrate 83g 28%
    • Protein 5g 10%

      * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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      Written by Lisa Yarde

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