Mini Strawberry Pie Cups

strawberry pie cups

Strawberries are my favorite fruit, but I will only buy organic strawberries. For the past few months I have been dying because Trader Joes hasn’t had organic strawberries in stock, and the other grocery store I know of nearby sells them for $7 per package – really?! This weekend I was pleasantly surprised when I walked past the produce section and saw the organic strawberries back in stock again! I was so excited and just had to make something with them, so this week’s Sunday Funday recipe is mini strawberry pie cups. I just love strawberry pie, and it reminds me so much of summer. Lately the weather has been a lot warmer in SF (as close to summer weather we get around here), so I thought these strawberry pie cups would fit the occasion. I never make a whole pie for just the two of us, and use my ramekins for almost every dessert these days. They are great when you want smaller portions. These strawberry pie cups are perfect for a little treat in the afternoons. I like to serve them with vanilla ice cream, but if you want to keep it on the lighter side, serve them without. They are perfect all by themselves! You can make them in a muffin pan and pop them out, or ramekins and leave them inside.

What is your favorite fruit?

5.0 from 4 reviews
Mini Strawberry Pie Cups
Prep time
Cook time
Type: Dessert
Serves: 5
  • 1½ cups graham crackers, finely ground
  • 4 tbsp unsalted butter
  • ¼ cup granulated sugar, divided
  • 1½ cups organic strawberries, chopped
  • ⅓ cup water
  • 2 tbsp corn starch
  1. Grind up graham crackers with a food processor and add to a large bowl.
  2. Add the sugar.
  3. Melt butter and add to the bowl.
  4. With a spoon, mix the graham crackers, 2 tbsp granulated sugar and melted butter until evenly mixed and wet.
  5. Use the leftover butter in the bowl to grease 5 muffin pan holes with your fingers. This is important, if they are not greased the pie cups will be stuck after baking.
  6. Use a spoon and evenly divide the graham cracker crust mixture among the 5 muffin pan holes.
  7. Use a glass to press down firmly on each mound of graham cracker crust.
  8. Using a spoon, FIRMLY press along the sides and form a cup inside each muffin pan hole.
  9. Refrigerate for 20 minutes.
  10. Preheat oven to 325 degrees F.
  11. While waiting for the pie crust cups to chill, add water and corn starch to a small sauce pan and stir until the corn starch is fully dissolved.
  12. Add strawberries and remaining 2 tbsp sugar and bring to a boil over medium heat, then turn to low.
  13. Simmer the strawberries for 10 minutes while stirring occasionally, then remove from heat.
  14. Once the pie cups are chilled, bake in the oven for 5 minutes.
  15. Remove from the oven, keeping the oven on, and fill with the strawberry filling.
  16. Place back in the oven and bake for an additional 15 minutes.
  17. Remove from the oven and cool for 15 minutes.
  18. Use a butterknife and carefully turn it around the edge of one pie cup until loosened. Only do this for one.
  19. Use your hand and cup the loosened pie cup over the strawberries and gently flip over to remove the pie cup from the pan, and quickly flip back over again. The corn starch should hold the strawberries of the other cups in place, but some may fall out and that is ok.
  20. Repeat this for each pie cup, one at a time, until all are removed.
  21. Serve warm with vanilla ice cream or alone.
Makes 5 mini pie cups



  1. john@kitchenriffs says:

    I’m just starting to see decent and affordable strawberries in the market now, but haven’t seen the organic ones yet. This is really a terrific idea for a dessert! There’s just the two of us too, so too often a whole pie or whatever is just too much (although we do give a lot of food to my father, who is very appreciative!). Great recipe, nice photos – thanks!

  2. Elizabeth says:

    Strawberries are just one of the best foods on this planet, and they are only good if they are organic! Yum!
    Plus, pies are one of my favorite things as well, so these look super amazing!

  3. Liz says:

    Oh, I adore both strawberries and graham cracker crusts…combining them makes for a doubly delicious dessert! I can’t wait till June when our local strawberries will be ripe~

  4. Bam's Kitchen says:

    How adorable, mini little pies. Your strawberries look so fresh and have wait a bit until they are in season here. The only problem with having hungry teenage boys that because these a small they would need at least 4 each…. take care, BAM

  5. Jennifer @ Peanut Butter and Peppers says:

    Beautiful little strawberry pie cups!! What a wonderful recipe!! I know what you mean about TJ’s strawberries. they have been horrible the past few months, but my TJ’s just got there organic strawberries in and I was tickled pink! I bought two packages of them along with there frozen organic strawberries!!

  6. Laura (Blogging Over Thyme) says:

    These look great! Love the size too. And I totally agree, I don’t buy non-organic strawberries too and sometimes waiting for them to become available can be so frustrating. I can imagine making so many variations of these–thanks for the great inspiration!

  7. Katie (A Fork in Hand) says:

    These are too cute! Great idea to make tiny pies. I have zero willpower when it comes to desserts (especially pie), so when I bake a pie I usually end up eating nearly the entire thing myself in a few days!

  8. Hotly Spiced says:

    I love to buy organic strawberries too because the others have been so heavily sprayed. But organic strawberries are sadly, very hard to source and so expensive – $7.00 would be the expected price here (food is so expensive in Sydney). I love the look of these mini-desserts. They must have amazing flavour and they look so pretty xx

  9. Sharon @ Bake & Bait says:

    these look incredibly adorable, now i know what to do with the punnet of strawberries in my fridge!
    i wonder if peaches would work just as well?

  10. L says:

    In your written recipe.. you say grind the cookies, add the sugar and add the melted butter.

    I added the whole 1/4 cup of sugar to the cookies, then as I was reading, you say to add 2 tbsp of sugar, then it says add the melted butter, are we adding the whole 4 tbsp of butter because as I’m reading along it says to use the remaining butter to butter the tins.
    I’m a bit confused as to how to make these perfect pies
    Please clarify the recipe
    Thank you
    I already added the 1/4 cup of sugar to the ground up cookies
    I’m going to have to wing it from here.


    • Kristianne says:

      Hi, sorry for the technical confusion!! I divide the sugar but you probably do not have too, I wonder how yours turned out since you just added it all at once? I do not think it matters much. Also by the leftover butter, I just mean any melted butter that did not drizzle out into the crust (scrape the bits on the sides to use for greasing).

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