Description
Indulge in these delightful Mini Strawberry Pies with a sweet Sugar Cookie Crust. These individual-sized treats are bursting with fresh strawberry flavor and topped with creamy whipped cream.
Ingredients
Scale
Sugar Cookie Crust:
- 1 package (16.5 ounces) refrigerated sugar cookie dough
Strawberry Filling:
- 4 cups fresh strawberries, hulled and chopped
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 tablespoon lemon juice
- Whipped cream for topping (optional)
Instructions
- Preheat oven and prepare crusts: Preheat oven to 350°F. Grease a standard muffin tin. Divide cookie dough into 12 portions and press into muffin cups to form crusts. Bake for 12–14 minutes.
- Prepare strawberry filling: In a saucepan, cook strawberries, sugar, cornstarch, water, and lemon juice until thickened. Spoon into cooled crusts. Chill for at least 1 hour.
- Serve: Top with whipped cream before serving.
Notes
- You can prepare the components ahead and assemble just before serving for the best texture.
- Experiment with adding blueberries or raspberries to the filling for variety.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 210
- Sugar: 19 g
- Sodium: 120 mg
- Fat: 9 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 10 mg
