Skinny Mini Strawberry Pie Bites

Indulge just a little with these Skinny Mini Strawberry Pie Bites!  Miniature pie crusts filled with strawberry cream and bursting with fresh strawberries.

mini pie crusts filled with creamy pink mixture topped with strawberry slices - photo text: skinny mini strawberry pies

This post may contain affiliate links. See my Disclosure Policy for more info. Follow WonkyWonderful on Pinterest to stay up to date on all of the new recipes!

Homemade Mini Pies

These Mini Strawberry Pie Bites are super duper easy to make.  The perfect little bite sized treats that are great for portion control.

Store them in the freezer and all it takes is 5-10 minutes to thaw.  Then you have a lightened up dessert to satisfy your sweet tooth.

Strawberry season isn’t quite over.  So get your fresh strawberries and enjoy this summertime treat.  The chilly weather is right around the corner!

four photos - raw pie crust being cut to circles, pie dough on underside of mini muffin tin, fork pressing edges of dough, finished mini pies

Cut mini pie rounds, bake them on the underside of a mini muffin tin.  Fill the cooled pie cups with the creamy strawberry filling and freeze.

Skinny Mini Strawberry Pie Bites in 4 simple steps!

chopped red strawberries and white mixture in bowl

mini pie crust filled with pink mixture topped with sliced strawberry

Skinny Mini Strawberry Pie Bites

Yield: 8
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Indulge just a little with these Skinny Mini Strawberry Pie Bites!  Miniature pie crusts filled with strawberry cream and bursting with fresh strawberries.

Ingredients

  • 1 Pillsbury Pie Crust - room temp
  • 1/2 Cup Nonfat Plain Greek Yogurt
  • 1 Cup Light Cool Whip - thawed
  • 1/2 Cup Finely Chopped Strawberries

Instructions

  1. Preheat oven to 450°
  2. Roll out pie crust on a lightly floured surface.
  3. Using a 3-3½ inch diameter cutter or cup, cut 8-9 circles. Use fork to crimp sides (optional).
  4. Place pie crust rounds on the underside of a mini muffin tin. Gently press against the tins to form cup shapes.
  5. Bake for 8-10 minutes or until golden brown. Allow to cool completely.
  6. Mix Greek yogurt, Cool Whip and chopped strawberries.
  7. Fill mini pie crusts with mixture.
  8. Freeze for 20-30 minutes. Top with sliced strawberries and serve.
  9. Store in freezer. If frozen solid, allow mini pies to thaw for 5-10 minutes before serving.
Nutrition Information
Yield 8 Serving Size 1
Amount Per Serving Calories 131Total Fat 7gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 3gCholesterol 1mgSodium 102mgCarbohydrates 14gFiber 1gSugar 4gProtein 3g

Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

baked mini pie crusts filled with creamy pink mixture

It’s all about the strawberries and cream, Baybay! 

mini pie crust filled with pink mixture topped with sliced strawberry

More Pie for your Pie Hole:

Creamy Cranberry Pie

Nutella & Cherry Hand Pies

Black Forest Cream Pie

11

Leave a Reply to Taylor+@+Food+Faith+Fitness Cancel reply

Your email address will not be published. Required fields are marked *

5 Comments

    1. Thanks Christine! I can’t really take credit for this idea. I’ve seen it all around the web 🙂

    1. Wish I was the genius that came up with the muffin pan trick, lol. Thanks, Taylor!