Mini Strawberry Pies Recipe
Filled will fresh strawberries and whipped cream, these cookie cup mini pies are made using a muffin tin!
Servings: 16
Calories: 58kcal
Equipment
- Standard non-stick Muffin tin pan with 12 cups
Ingredients
- 2 containers, 16 ounces each Strawberries, tops removed, sliced
- 1/2 cup Strawberry Jam
- 1 teaspoon Water
- 2 cups Whipped Topping, for serving
- 1 16.5 ounce Sugar Cookie Dough
- 1/4 cup Flour, all-purpose
- 1 teaspoon Lemon zest, fresh
- 1/2 teaspoon Pure Vanilla Extract
Instructions
- PREPARE THE STRAWBERRIES Wash & pat dry the strawberries with a clean dishcloth or paper towel. Remove the tops of the strawberries and slice in half or thirds. Transfer them to a medium-sized bowl. Spoon the strawberry jam and the 1 teaspoon of water, then gently toss to cover all the berries with the jam. Refrigerate until ready to use.
- FOR THE COOKIE CUPS Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper. Set a 12-cup standard sized non-stick muffin tin on the baking sheet. This will make it easier to remove from the oven after baking. In a medium-sized bowl, add the prepared sugar cookie dough with the all-purpose flour, the lemon zest and the vanilla extract. Stir together with a wooden spoon, or use clean hands to combine the mixture. Cover the dough and chill in the refrigerator for 30 minutes (or longer). Prep the non-stick muffin tin by turning it upside down and lightly spraying around the sides and tops of each inverted cup with non-stick baking spray. NOTE: An even, light coat of non-stick cooking spray is what works best here. Too much and the cookies will slide off the top, lop-sided from baking, not enough spray and the cookies will stick, so be sure to lightly spray the sides too. TIP: Cups that come out of the oven lop-sided can often be saved by gently pushing the baked dough edges up toward the middle with a spoon or knife while the cookies are still warm from the oven..these are rustic -not perfect -so don't fret about them being even.) Scoop a tablespoon of cookie dough to the top of six muffin tins at a time, staggering their placement, and lightly pressing the top of the dough down to slightly flatten. Bake at 350 for 11-13 minutes. The cookies should look light-colored and barely browned at the edges. While the cookie cups are still warm, use a spoon or knife to lightly push the ridges of the cookie cups up and into a cup shape, if needed. Let the cookie cups cool as is on the muffin tin for about 5 minutes, then gently lift and place on a cooling rack or plate. Cool completely before using.
- TO ASSEMBLE THE MINI STRAWBERRY PIES Stir the whipped topping first before attempting to place it in the cookie cups. This will remove any air bubbles and make spooning easier. Spoon a rounded tablespoon of whipped topping into each cookie cup. Alternatively, you can pipe the whipped topping by placing it in a plastic bag, trim one of the tip ends off and pipe into each cup. Top this with a generous tablespoon of the strawberries and jam mixture. Garnish with more whipped topping or un-sprayed, food-safe chamomile flowers and-or fresh mint leaves if desired.
Notes
- Place the cookie shell cups on a serving tray, then spoon a rounded tablespoon of whipped topping into each cup.
- Alternatively, you can spoon the topping into a plastic baggie, cut the tip off one end, and pipe the topping into each cup.
- You can bake the cookie cups for the individual pies up to 3 days in advance, and slice the strawberries the night before you need them too. This dessert is best assembled right before serving and eaten the same day they are made.
- You can add a sprig of fresh mint or non-sprayed fresh chamomile flowers, which are totally optional for the top of the pies.
Nutrition
Calories: 58kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 10mg | Potassium: 20mg | Fiber: 1g | Sugar: 7g | Vitamin A: 7IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg