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mini pie crust filled with pink mixture topped with sliced strawberry

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.
5 from 1 vote
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Course: desserts
Cuisine: American
Keyword: mini pies, strawberry pie
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 8
Calories: 131kcal
Author: Nicole Harris

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

  • Preheat oven to 450°
  • Roll out pie crust on a lightly floured surface.
  • Using a 3-3½ inch diameter cutter or cup, cut 8-9 circles. Use fork to crimp sides (optional).
  • Place pie crust rounds on the underside of a mini muffin tin. Gently press against the tins to form cup shapes.
  • Bake for 8-10 minutes or until golden brown. Allow to cool completely.
  • Mix Greek yogurt, Cool Whip and chopped strawberries.
  • Fill mini pie crusts with mixture.
  • Freeze for 20-30 minutes. Top with sliced strawberries and serve.
  • Store in freezer. If frozen solid, allow mini pies to thaw for 5-10 minutes before serving.

Nutrition

Serving: 1g | Calories: 131kcal | Carbohydrates: 14g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 102mg | Fiber: 1g | Sugar: 4g
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