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
- 1/2 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
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.
Notes
- Use a brush of egg-white wash on baked crusts to prevent sogginess.
- Add vanilla extract or a splash of liqueur to the filling for extra flavor.
- For a vegan version, use plant-based crust and coconut cream topping.
Nutrition
- Serving Size: 1 mini pie
- Calories: 220
- Sugar: 18g
- Sodium: 130mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 15mg
