A bite-sized version of the classic strawberry pie, these mini treats are made with a crisp graham cracker crust and a fresh, juicy strawberry filling. I don’t need gelatin for these—just ripe strawberries, a little sugar, and cornstarch to create the perfect consistency. These are the kind of pies I love making in the warmer months: no-fuss, fruity, and individually portioned.

Mini Strawberry Pies

Why I Love This Recipe

I love how the fresh strawberries are the star of the show here. The filling has such a vibrant, natural flavor, and because most of the berries are added uncooked, the texture stays crisp and fresh. The crust is buttery and just the right size for a handheld dessert. And they’re easy to make ahead, which is always a bonus when I’m hosting or just craving something sweet.

ingredients

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

6 mini graham cracker crusts
2½ cups fresh strawberries, stemmed and chopped
¼ to ⅓ cup granulated sugar (depending on sweetness of berries)
2 tablespoons cornstarch
1 tablespoon lemon juice
2 to 3 drops red food coloring (optional)
Whipped cream, for garnish (optional)
Fresh mint leaves, for garnish (optional)

directions

Make the filling
I blend 1 cup of the chopped strawberries with sugar, cornstarch, lemon juice, and food coloring if I want a brighter red color. I pour the mixture into a saucepan and cook it over medium heat, stirring constantly, until it thickens and comes to a boil. Then I remove it from the heat and let it cool slightly.
Combine with fresh berries
Once the mixture cools for a few minutes, I stir in the remaining chopped strawberries to keep the texture light and juicy.
Fill the pie shells
I spoon the filling evenly into the mini graham cracker crusts and smooth out the tops.
Chill
I refrigerate the pies for 1 to 2 hours so the filling can set.
Garnish and serve
Just before serving, I top each pie with a swirl of whipped cream and a mint leaf if I want to dress them up.

Servings and timing

Servings: 6 mini pies
Prep time: 15 minutes
Cook time: 5 minutes
Chill time: 1 to 2 hours

Variations

I make this as a full 9-inch pie instead of minis by using a larger graham cracker crust and pouring all the filling into one shell.
For a richer flavor, I make a homemade crust using crushed graham crackers, butter, and a touch of sugar, then bake it before filling.
If I’m avoiding food coloring, I leave it out—the strawberries give plenty of natural color.

storage/reheating

I keep these mini pies in the fridge, covered lightly with plastic wrap, for up to 4 to 5 days. They taste best chilled and don’t require any reheating. If I want to make them ahead and freeze them, I wrap them tightly and freeze for up to 6 months. Thawing in the fridge overnight works best.

FAQs

How do I store these mini pies?

I store them in the refrigerator, covered, to keep the filling firm and the crust from getting soft. They stay fresh for several days.

Can I freeze mini strawberry pies?

Yes, I wrap them tightly in plastic wrap and foil, then freeze. When I’m ready to eat them, I just thaw in the fridge overnight.

Is it okay to skip the food coloring?

Definitely. I often skip it and let the natural strawberry color shine through—it still looks great.

Can I use frozen strawberries?

I prefer fresh strawberries for the best texture, but when I use frozen, I make sure they’re thawed and well-drained to avoid watering down the filling.

Can I make these ahead for a party?

Yes, they’re perfect for making ahead. I prepare and chill them the day before, then add whipped cream just before serving.

Conclusion

These mini strawberry pies are one of my favorite summer desserts. They’re fresh, light, and so simple to make. I love how the sweet strawberries pair with the crisp graham crust, and the individual size makes them perfect for parties, holidays, or just a special treat. Once I made them once, they quickly became a go-to dessert in my kitchen.