A delightful and fuss‑free twist on classic strawberry pie—these mini treats are made in individual graham cracker crusts, filled with a luscious fresh strawberry mixture, chilled, and topped with whipped cream and mint. They’re perfect for hot weather, portable, and ready in under two hours.

Why You’ll Love This Recipe

I adore how fresh and vibrant these pies taste. With most strawberries untouched by heat, they retain their natural flavor. The lightly cooked filling, thickened with cornstarch, keeps its shape beautifully in the crust. Plus, going mini means no pie slicing—just pure, individual indulgence.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

mini graham cracker crusts (store‑bought or homemade)
fresh strawberries (about 1 lb), chopped
granulated sugar (adjust to strawberry sweetness)
cornstarch
lemon juice
red food coloring (optional, for vibrant color)
for garnish:
homemade whipped cream
mint leaves

directions

Make the strawberry filling
- Puree about 1 cup chopped strawberries with sugar, cornstarch, lemon juice, and optional food coloring in a blender.
- Cook in a saucepan over medium heat until it boils and thickens (1–2 minutes).
- Remove from heat, let cool slightly, then stir in remaining chopped strawberries.
Assemble pies
- Divide filling into mini graham cracker crusts.
- Chill in the fridge for 1–2 hours until set.
Garnish and serve
- Top each pie with whipped cream and a fresh mint leaf before serving.

Servings and timing

Servings: makes 6 mini pies
Prep time: ~15 minutes
Cook time: ~5 minutes
Chill time: 1–2 hours

variations

Make one 9″ pie using a full crust—just bake or use a graham cracker crust; cool before adding filling.
Add a brush of egg‑white wash to a baked dough crust to prevent sogginess.
Stir in a splash of vanilla or liqueur into the filling for added warmth or depth.

storage/reheating

Refrigerator: Cover and store for up to 4–5 days.
Freezer: Wrap tightly and keep for up to 6 months.
Thaw in the fridge before serving.
No reheating needed—serve cold or at room temperature.

FAQs

### How do I prevent a soggy crust?

I brush the baked crust with a thin layer of egg-white mixed with water before filling. It helps seal the crust.

### Can I use frozen strawberries?

Yes—I thaw and drain them well, then treat them like fresh strawberries in the recipe.

### Can I make these ahead of time?

Absolutely. I prepare them and chill; add whipped cream just before serving to keep things fresh.

### Can I use store-bought whipped cream?

Sure! I often do when I’m short on time—it’s totally fine here.

### How can I make it non‑gelatin or vegan?

This recipe is already gelatin-free. For a vegan version, I’d use a plant-based crust and coconut cream whipped topping—but keep the filling ingredients plant-based too.

Conclusion

I’m in love with how easy and satisfying these mini strawberry pies are. They look impressive, taste like summer in a bite, and require minimal effort. Whether I’m hosting guests or craving a sweet treat just for me, these pies always hit the spot.

Mini Strawberry Pies

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Author: Sue
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 1 hour 20 minutes
Yield: 6 mini pies
Category: Dessert
Method: No-Bake
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

A fresh, no-bake twist on the classic strawberry pie—made in individual graham cracker crusts, filled with a luscious strawberry mixture, and topped with whipped cream and mint. Perfect for warm weather and ready in under 2 hours.

Ingredients

6 mini graham cracker crusts (store-bought or homemade)
1 lb fresh strawberries, chopped
½ cup granulated sugar (adjust to taste)
2 tablespoons cornstarch
1 tablespoon lemon juice
1-2 drops red food coloring (optional)
Whipped cream, for garnish
Fresh mint leaves, for garnish

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Instructions

Puree 1 cup chopped strawberries with sugar, cornstarch, lemon juice, and food coloring (if using) in a blender.
Cook the puree in a saucepan over medium heat until boiling and thickened, about 1–2 minutes.
Remove from heat and let cool slightly. Stir in remaining chopped strawberries.
Divide the strawberry filling into the mini graham cracker crusts.
Chill the pies in the refrigerator for 1–2 hours until set.
Before serving, top each pie with whipped cream and a mint leaf.