Strawberries are one of my favorite fruits, especially when they are sweet, ripe, and full of fresh flavor. I usually choose organic strawberries whenever I can, so it has been disappointing not to find them at Trader Joe’s for the past few months. The only other nearby store I knew had them, but at about $7 per package, I kept passing them by. This weekend, I finally walked through the produce section and saw organic strawberries back in stock. I was so excited that I knew right away I wanted to make a simple strawberry dessert.
These mini strawberry pie cups are the perfect small-batch treat when you want the flavor of strawberry pie without making a full pie. They have a buttery graham cracker crust, a warm strawberry filling, and just enough sweetness to feel special without being too heavy. Strawberry pie always reminds me of summer, and lately the weather in San Francisco has been warmer than usual, which made this recipe feel even more fitting.
I love making desserts in smaller portions, especially when I am only baking for two people. A full pie can be too much, but mini pie cups are easy to serve, easy to share, and just the right size for an afternoon treat. You can prepare them in a muffin pan and remove them after baking, or you can make them in ramekins and serve them directly from the dish. If you are using a muffin pan, greasing the cups well is important so the crust releases cleanly.
These mini strawberry pie cups taste wonderful on their own, but they are also delicious served warm with a scoop of vanilla ice cream. The contrast between the warm strawberry filling and cold ice cream makes them feel extra comforting. If you prefer a lighter dessert, skip the ice cream and enjoy the fresh strawberry flavor as it is. Either way, this easy strawberry dessert is a lovely way to use fresh organic strawberries when they are in season or finally back on the shelves.
What is your favorite fruit?
Mini Strawberry Pie Cups
- 1 1/2 cups graham crackers, finely ground
- 4 tbsp unsalted butter
- 1/4 cup granulated sugar, divided
- 1 1/2 cups organic strawberries, chopped
- 1/3 cup water
- 2 tbsp corn starch
- Place the graham crackers in a food processor and pulse until they are finely ground. Transfer the crumbs to a large mixing bowl.
- Add 2 tablespoons of the granulated sugar to the graham cracker crumbs and stir to combine.
- Melt the unsalted butter, then pour it into the bowl with the graham cracker mixture.
- Stir the graham cracker crumbs, sugar, and melted butter together until the mixture is evenly moistened and has the texture of wet sand.
- Use any leftover butter in the bowl to grease 5 muffin pan cups with your fingers. Be generous with this step, because the mini pie cups can stick if the pan is not well greased.
- Divide the graham cracker crust mixture evenly among the 5 prepared muffin pan cups.
- Use the bottom of a small glass to press each portion of crust firmly into the bottom of the muffin pan.
- Using a spoon, press the crust firmly up the sides of each muffin cup to form a small pie shell. Make sure the sides are compact so the crust holds its shape after baking.
- Refrigerate the prepared crust cups for 20 minutes so they can firm up before baking.
- While the crust cups chill, preheat the oven to 325 degrees F.
- Add the water and corn starch to a small saucepan. Stir until the corn starch is fully dissolved and no dry lumps remain.
- Add the chopped strawberries and the remaining 2 tablespoons of granulated sugar to the saucepan.
- Bring the strawberry mixture to a boil over medium heat, then reduce the heat to low.
- Simmer the strawberry filling for 10 minutes, stirring occasionally, until the mixture thickens slightly. Remove the saucepan from the heat.
- Once the crust cups have chilled, bake them in the preheated oven for 5 minutes.
- Remove the muffin pan from the oven, but keep the oven on. Spoon the warm strawberry filling evenly into the baked crust cups.
- Return the muffin pan to the oven and bake the mini strawberry pie cups for an additional 15 minutes.
- Remove the pan from the oven and let the pie cups cool for 15 minutes before trying to remove them.
- To release a pie cup, carefully run a butter knife around the edge of one cup until the crust loosens from the pan. Work with one pie cup at a time.
- Place your hand gently over the loosened pie cup, carefully flip it out of the pan, and quickly turn it right side up again. The thickened strawberry filling should mostly stay in place, but it is fine if a little falls out.
- Repeat the same process with each remaining pie cup until all of them are removed from the pan.
- Serve the mini strawberry pie cups warm, either plain or with vanilla ice cream.