Mini Strawberry Pies

single strawberry pie on white plate made in graham cracker crust.

5 from 7 votes

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

Cook Time 5

Chill Time 2

Servings

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

Lightly spray a 8" – 9.5" pie pan with cooking spray. Set aside.
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.

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