mini strawberry yogurt pie.
in partnership with undeniably dairy. this recipe makes 12 mini pies
ingredients
pie dough
about 1/2 cup of strawberries, 100g diced
2 tbsps condensed milk
1/4 cup heavy whipping cream
3/4 tsp powdered sugar
1/4 tsp vanilla extract
2 1/2 tbsps whole milk greek yogurt
for garnish: strawberries, mint, etc.
tools
flower cookie cutter (2.5”)
12-cup muffin pan
fork
2 medium bowls
spatula
whisk, hand mixer, or stand mixer
cookie scoop (1½ tbsp)
steps
make the mini flower pie crusts: prepare pie dough, either store-bought or homemade
roll out pie dough. cut out 12 flowers with flower cookie cutter
place cut out flowers into each muffin tin cavity as evenly as possible. petals should stick to the side of the muffin tin cavities. gently press the bottom of the dough to the bottom of the muffin tin cavities
using a fork, prick the bottom of the pie dough
bake at 450F for about 9-11 minutes until golden brown
gently place baked pie crusts on a wire rack and let cool completely
make the strawberry pie filling: in a medium bowl, add diced strawberries and condensed milk. mix well and let strawberries macerate in the condensed milk, about 15 minutes
in a separate medium bowl, add heavy whipping cream, powdered sugar, & vanilla extract and whip until medium-stiff peaks
add whipped cream into the strawberries and mix well. add in the whole milk greek yogurt and mix well. this is a good time to make any adjustments to your liking
freeze the strawberry pie filling for about 10 minutes, this will make it easier to scoop and easier for it to hold its shape in the pie crust
using a cookie scoop, scoop strawberry pie filling and place in the middle of the pie crust. garnish with strawberries or mint. freeze for 30 minutes, then serve
enjoy!
notes
it’s easier to cut out flower shaped when the pie dough is slightly chilled. i usually place the rolled out pie dough in the freezer for 5-10 minutes, and let it sit on the counter for a couple minutes before cutting out the flowers
for a bigger pie crust, use a bigger flower cookie cutter. keep in mind that pie dough contracts in the oven, so try not to use a cookie cutter smaller than 2.5”
if your muffin tin is not non-stick, brush the tins with butter or spray with cooking oil prior to placing the flower pie doughs into the muffin tin
before you bake the pie crusts, you can put some parchment paper & pie weights/beans/rice to hold the pie crusts down. then bake. alternatively, you can press the pie crusts down with a fork every 2-3 minutes while baking them
once the pie crusts are baked, they are extremely delicate. handle with care!
