Description
These Mini Strawberry Pies with a sugar cookie crust are a delightful and easy-to-make dessert perfect for sharing. Combining a buttery sugar cookie base with a luscious strawberry glaze and fresh strawberries, topped with fluffy whipped cream, these pies deliver a fresh, sweet flavor and a pleasing texture. Ideal for summer gatherings or any festive occasion, they can be prepared ahead and refrigerated until ready to serve.
Ingredients
Scale
Sugar Cookie Crust
- 1 (16 oz) package Pillsbury refrigerated sugar cookie dough
Strawberry Filling
- 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
Whipped Cream Topping
- 1 cup heavy whipping cream
- 2 tablespoons sugar
Instructions
- Prepare the Sugar Cookie Pie Crust: Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin. Slice the refrigerated sugar cookie dough into 12 even pieces and press each piece firmly into the muffin cups to form the crust. Bake for 18 to 20 minutes or until golden. Remove from the oven and allow the crusts to cool completely on a wire rack.
- Make the Strawberry Glaze: In a blender or food processor, puree 1 cup of the hulled and halved strawberries together with 1/2 cup water until smooth. Pour this puree into a saucepan and add the cornstarch, sugar, and a pinch of salt. Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy. Remove from heat, then stir in the powdered strawberry gelatin and lemon juice. Allow the glaze to cool to room temperature.
- Make the Strawberry Filling: Once the glaze is cooled, gently fold in the remaining 1 pound of halved strawberries. Cover the mixture and refrigerate for 2 to 5 hours to let the flavors meld and the filling set slightly.
- Prepare the Whipped Cream: Chill a mixing bowl and whisk in the refrigerator for about 10-15 minutes. Pour the heavy whipping cream and sugar into the chilled bowl. Beat on medium-high speed using a hand mixer or stand mixer until stiff peaks form. Be careful not to overbeat to avoid turning the cream grainy.
- Assemble the Mini Pies: Spoon the strawberry filling generously into each cooled sugar cookie crust. Top each mini pie with a dollop or swirl of freshly whipped cream.
- Serve: Serve the mini pies immediately to enjoy the best texture and flavor, especially the freshness of the whipped cream. If desired, you can refrigerate briefly before serving, but whipped cream is best fresh.
Notes
- Make sure the cookie crusts are completely cooled before adding the strawberry filling to prevent melting the whipped cream.
- For a more vibrant strawberry flavor, use ripe, fresh strawberries.
- Adjust sugar in the whipped cream if you prefer less sweetness.
- If desired, decorate tops with a small fresh strawberry or mint leaf for presentation.
- The pies can be refrigerated for a few hours but are best eaten the day they are assembled.
