This Strawberry White Chocolate Pie has a smooth and creamy base of white chocolate filling nestled in a golden, flaky crust, topped off with a delightful homemade strawberry sauce. Addicting and so easy to make!
Looking for more desserts? Try my Mini Apple Pie Pops or Chocolate Chip Cheesecake.
Top Tips
- If you forget to immediately add the white chocolate chips to the pie crust, you can simply melt them in the microwave in 15-second increments, stirring in between.
- To save time, refrigerate your unbaked pie dough until you're ready to use it. Simply wrap the pie tightly in plastic wrap and then aluminum foil to prevent freezer burn. Label it with the date.
- Thawing: When ready to eat, thaw the frozen pie in the refrigerator overnight. Avoid thawing at room temperature to prevent potential bacterial growth.
Variations
- Pie Crusts: Swap out the traditional pie crust and use Graham Cracker Crumbs Crust or Oreo Cookie Crust.
- Mixed Berry Compote: Instead of just strawberries, make a mixed berry compote using raspberries, blueberries, and strawberries for a burst of different flavors.
- Chocolate Drizzle: Drizzle melted dark chocolate over the top of the pie for an extra decadent touch.
- Whipped Cream Topping: Serve the pie with a dollop of whipped cream or cool whip on top for added creaminess.
- Before serving, sprinkle powdered sugar on top for an extra touch of sweetness.
Substitutions
- Fresh Fruit: If strawberries aren't available or in season, you can substitute them with other fresh fruits like raspberries, blueberries, or sliced bananas.
- Frozen Fruit: If fresh fruit isn't available, you can use frozen strawberries or a mixed berry blend. Just thaw them before using and drain any excess liquid.
- Vegan Options: To make the pie vegan, use dairy-free white chocolate chips and coconut milk or a plant-based cream alternative for the filling. Also, ensure any pie crust used is vegan-friendly.
Storage
- Refrigeration: Place the baked pie in an airtight container or cover it tightly with plastic wrap. Refrigerate it promptly after cooling to room temperature.
- Shelf Life: Consume the pie within 2-3 days for optimal freshness. The strawberries and cream filling may start to lose their quality over time.
Ingredients
Pie Crust
- all purpose flour
- salt
- granulated sugar
- shortening
- water
- egg
Filling
- frozen or fresh strawberries
- white sugar
- cornstarch
- water
- white chocolate chips
Instructions
Preheat oven to 425F, grease muffin tins. In a large mixing bowl, mix together flour, shortening, sugar, and salt. Using a pastry cutter blending it all together until crumbly.
In a small bowl, mix the water and egg, then blend into the flour mixture. Chill in the refrigerator until ready to use.
Grab a 4 inch round cookie cutter or a bowl. Roll out the pie crust to about 1⁄4 to 1⁄2 inch thick and cut into circles using the cookie cutter or bowl. Place the pie crusts in the greased muffins tins and bake for 8 -10 minutes and once you remove it from the oven immediately at the white chocolate chips.
To make the Strawberry Filling, place some white chocolate chips in the pie crusts. Add the strawberries and sugar in a saucepan over a medium low fire. Bring it to a boil and stir frequently.
In a small bowl, whisk together water and cornstarch, then gradually stir in the cornstarch mixture into boiling strawberry mixture. Reduce the heat and simmer until it’s thickened which takes about 10 minutes.
Pour mixture into the muffin tins. Chill and then serve with whip cream.
FAQs
Looking for more easy dishes? Try some of my favorite recipes:
White Chocolate Strawberry Pie
Equipment
- 1 regular size muffin tin
Ingredients
Pie Crust
- 4 cups all purpose flour
- 1 ½ teaspoon salt
- 2 tablespoons granulated sugar
- 1 ¾ cups shortening
- ½ cup water
- 1 large egg
FILLING:
- 4 cups frozen or fresh strawberries
- ¾ cups white sugar
- 3 tablespoons cornstarch
- ¾ cup water
- ¼ cup white chocolate chips
Instructions
Pie Crust
- Preheat oven to 425F, grease muffin tins.
- In a large mixing bowl, mix together flour, shortening, sugar, and salt. Using a pastry cutter blending it all together until crumbly.
- In a small bowl, mix the water and egg, then blend into the flour mixture. Chill in the refrigerator until ready to use.
- Roll out the pie crust to about 1⁄4 to 1⁄2 inch thickness, then cut it into circles using a cookie cutter or bowl. Place the pie crusts in the greased muffin tins and bake for 8 to 10 minutes. As soon as you remove them from the oven, sprinkle with white chocolate chips.
- Place the pie crusts in the greased muffins tins and bake for 8 -10 minutes and
Strawberry Filling
- Add the strawberries and sugar in a saucepan over a medium low fire. Bring it to a boil and stir frequently.
- In a small bowl, whisk together water and cornstarch, then gradually stir in the cornstarch mixture into boiling strawberry mixture. Reduce the heat and simmer until it’s thickened which takes about 10 minutes.
- Pour mixture into the muffin tins. Chill and then serve with whip cream.
Watch The Recipe Video!
I LOVE pie, especially when it's homemade! So I'm super excited because Christmas is around the conner and I will be sharing with a delicious recipe sponsored by Crisco Scratch Academy! The recipe I will be sharing is Mini White Chocolate Strawberry Pie Recipe! Strawberries and white chocolate is the one of the most delicious combinations especially when it’s paired with an excellent pie crust recipe! If you decide to make it, please tag me on Facebook or Instagram!
Anonymous says
How much mini pies does this make
Lainey says
About 6 pies.
Richard W says
I loved adding the white chocolate to the pie! I never thought of doing that before!!