Mini Strawberry Pies

There is nothing better than a Strawberry Pie, unless you make mini pies instead! This is a delicious, no hassle, fresh strawberry pie recipe that you don’t have to share with anyone else! Love pie? Make sure to try these fan favorites: Key Lime Pie, No Bake Lemon Pie and this amazing Coconut Cream Pie!

There is nothing so delightful as a pie with fresh fruit! This easy Strawberry Pie recipe is made with real, fresh fruit and no gelatin. The pie filling is thickened with the use of corn starch and is so easy to make.

You can make mini pies or see my directions below for making a whole pie if that’s what you prefer. Both ways are simple, straight forward and quick to do.

You can top strawberry pie any way you wish but we love some freshly whipped cream, sliced fresh strawberries and a sprig of mint.

Fresh Strawberry Pie

Strawberry Pie Recipe

This delicious recipe has been prepared as mini strawberry pies but you can absolutely make a whole pie with this recipe!

To make a whole pie:

• Prepare the strawberry filling as directed. Let cool completely.
• Use a pre-baked and cooled pie dough crust or a 9 inch graham cracker crust. Make sure to let the crust cool if baking yourself. See recipe card below for instructions on how to make a graham cracker crust.
• Fill with strawberry filling and let chill for several hours until completely set. Top with whipped cream and serve.

To ensure your crust doesn’t get soggy, you can mix egg whites with a little water and brush on the crust before baking if you are using a dough pie crust.

Strawberry Pie Ingredients

• mini graham cracker crusts – you’ll need 1 package (6 crusts) or you can make your own.

You can also convert this into a full pie by using a pre-baked and cooled pie dough crust or a 9 inch graham cracker crust.

Strawberry Pie Filling

• fresh strawberries – about 1 pound. Make sure to pick through them and remove any bad strawberries before getting start. The riper and sweeter the strawberries, the better! If you find that your strawberries aren’t in season or not quite ripe, you may need to add in additional sugar to sweeten up your pies. 
• granulated sugar – depending on the ripeness and sweetness of your strawberries – this can vary greatly – you can more or less sugar.
• cornstarch – this is what makes the filling nice and thick so the pie sets up.
• lemon juice – for flavor and freshness.
• red food coloring – this is totally optional but can really enhance the vibrant red color in this pie.

To Garnish

• homemade whipped cream – optional but also, kinda not. It’s the perfect topping to these mini pies.
• mint leaves – a tasty and pretty contrast to the red strawberries and white whipped cream.

How To Make Strawberry Pie

Prepare Strawberry Filling

1. Place chopped strawberries in a food processor or blender. 
2. Add the sugar, cornstarch, lemon juice and food coloring (if using). Process until smooth and strawberries resemble a puree. 
3. Pour the strawberry mixture into a medium-sized saucepan. On medium or medium-low heat, slowly bring the mixture to a boil, stirring frequently making sure not to burn the bottom. 
4. Let boil until thickened, approximately 1 to 2 minutes. Don’t over boil, as cornstarch will become thin again if boiled for too long or at too high a temperature. 
5. Take pan off heat and allow the mixture to cool for 2 to 3 minutes. Pour thickened puree over the remaining chopped strawberries and gently stir until completely incorporated.  

Assemble Pies

1. Divide mixture evenly amongst the mini graham cracker crusts, smoothing the top until mixture reaches the edges of each pie. 
2. Let cool and set up in the refrigerator, 1 to 2 hours.
3. Once cooled, top with whipped cream on top of each pie and garnish with mint leaves, optional. 

Note: You don’t have to necessarily chop the strawberries before adding them into the food processor or blender. I did so to make sure that my measurements were correct but you are free to eyeball this step too. 

FAQs

More Strawberry Recipes

1. Strawberry Sorbet
2. Strawberry Italian Soda
3. Homemade Strawberry Topping
4. Strawberry Spinach Salad
5. Lemon Strawberry Trifle
6. Strawberry Mango Smoothie
7. Strawberry Shortcake Roulade

How To Make Mini Strawberry Pies

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5 from 6 votes

Mini Strawberry Pies

There is nothing better than a Strawberry Pie, unless you make mini pies instead! This is a no hassle, fresh strawberry pie recipe that you don’t have to share with anyone else! A delicious and beautiful dessert for summer!

Course Dessert

Cuisine American

Keyword mini pies, strawberry pie, strawberry pie filling, strawberry pie recipe

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Chill Time 2 hours hours

Servings 6

Calories 204kcal

Author Trish – Mom On Timeout

Ingredients

• 6 mini graham cracker crusts 1 package – (6) 0.17 ounce crusts
• 2 ½ cups strawberries stemmed and chopped (~1 pound strawberries) (chopped and then measured)
• ¼ – ⅓ cup granulated sugar or more, depending on how sweet your berries are
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 2 to 3 drops red food coloring optional
• whipped cream optional garnish
• mint leaves optional garnish

Instructions

Prepare Strawberry Pie Filling

• Place 1 cup of chopped strawberries in a food processor or blender.
• Add the sugar, cornstarch, lemon juice and food coloring (if using). Process until smooth and strawberries resemble a puree.
• Pour the strawberry mixture into a medium-sized saucepan. On medium or medium-low heat, slowly bring the mixture to a boil, stirring frequently making sure not to burn the bottom.
• Let boil until thickened, approximately 1 to 2 minutes. Don’t over-boil, as cornstarch will become thin again if boiled for too long or at too high a temperature.
• Take pan off heat and allow the mixture to cool for 2 to 3 minutes. Pour thickened puree over the remaining 1 ½ cups chopped strawberries and gently stir until completely incorporated.

Assemble Pies

• Scoop mixture equally into mini graham cracker crusts, smoothing the top until mixture reaches the edges of each pie.
• Let cool and set up in the refrigerator, 1 to 2 hours.
• Scoop or pipe whipped cream on top of each pie and garnish with mint leaves, optional.

Notes

To make a whole pie:

• Prepare the strawberry filling as directed. Let cool completely.
• Use a pre-baked and cooled pie dough crust or a 9 inch graham cracker crust. Make sure to let the crust cool if baking yourself. See recipe card below for instructions on how to make a graham cracker crust.
• Fill with strawberry filling and let chill for several hours until completely set. 

Graham Cracker Crust:

• 1 1/2 cups graham cracker crumbs
• 1/3 cup granulated sugar
• 6 tablespoons unsalted butter melted

1. Lightly spray a 8″ – 9.5″ pie pan with cooking spray. Set aside.
2. Mix graham cracker crumbs, sugar, and butter in a small bowl. Press the crumb mixture into the prepared pie pan. Use the bottom of a measuring cup to really press the crust down. Chill pie crust for at least 30 minutes before filling.

Nutrition

Calories: 204kcal | Carbohydrates: 34g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 134mg | Potassium: 127mg | Fiber: 2g | Sugar: 16g | Vitamin A: 8IU | Vitamin C: 36mg | Calcium: 18mg | Iron: 1mg