Kitchen Monki will be closing its doors soon, and the site will go offline.
If you would like an export of all your recipe data, please email [email protected] from the email associated with your account.
Welcome to Kitchen Monki's Consumer Site. Go to Corporate Home »

Mini Strawberry Pies With Sugar Cookie Crust

Print recipe & shopping list
Mini Strawberry Pies With Sugar Cookie Crust
Submitted by:
Makes: 12 servings adjust



Step 1

Preheat oven to 350 degrees. Grease mini muffin tins with nonstick cooking spray then flour the pan.


  • 16 ounces Refrigerated Sugar Cookie Dough

Step 2

Pull off enough cookie dough to create a cup in the muffin tin. Bake for 12-17 minutes or until edges are barely golden. Let cool 5 minutes then gently transfer to a wire rack to cool completely, about 20 minutes.


  • 1 pint Strawberries, hulled
  • 12 cup Water

Step 3

Meanwhile, make filling by adding 1 cup of strawberries and water into a blender and puree until smooth, scraping down sides as needed.


  • 1 12 tablespoons Cornstarch
  • 13 cup Sugar
  • 1 pinch Salt
  • 3 tablespoons Strawberry Gelatin
  • 2 teaspoons Lemon Juice

Step 4

Add puree to a small saucepan along with cornstarch, sugar and a pinch of salt. Cook over medium high heat, stirring constantly, until thickened but not too thick. Transfer to a large bowl and stir in gelatin and lemon juice. Let cool to room temperature, this will be your strawberry glaze.


  • 1 pint Strawberries, hulled

Step 5

Slice strawberries into sizes that will fit into the cookie cups. Stir the strawberries into the cooled glaze and stir until evenly coated. Refrigerate cookies and glaze for 2-5 hours or up to 24 hours.


  • 1 cup Heavy Whipping Cream
  • 2 tablespoons Sugar

Step 6

When ready to serve, place a metal bowl in the freezer for 10-15 minutes. Remove and add sugar and heavy cream. Whisk over medium-high speed until stiff peaks form.

Step 7

Fill cups with strawberry glaze filling, then add a dollop of whipped cream onto each mini pie.
Kitchen Monki sign up