Craving pie, but don’t want to turn on the oven? No problem! These No Bake Strawberry Pie Bites are a quick and easy way to get your pie fix without the hassle of making or baking a pie crust!
Craving another no-bake dessert? Try these mini lemon cream pies!
This post and recipe have been updated since they were originally published on 6/27/2016.
Why you’ll love them
No baking – The thought of turning on the oven in the summer can make you break out into a sweat. Luckily, this strawberry pie doesn’t require any baking!
No pie crust – Let’s face it, making pie dough or even just getting it to bake properly can be stressful. Thanks to the pre-baked mini phyllo shells you can skip the stress and baking.
Fresh strawberry pie filling – There’s no canned pie filling, no jello, and no gelatin used in this recipe. Sure they’re all convenient, but the taste doesn’t even come close to this pie filling that uses fresh strawberries! It’s easy to make and all done on the stovetop.
- Phyllo shells – You can find these pre-baked phyllo shells in the freezer section. Usually in the area where they keep frozen puff pastry. The brand I generally use is Athens Foods.
- Strawberries – Look for the reddest, sweetest, juiciest, best smelling strawberries you can find. The better the strawberry, the better the pie filling.
- Granulated sugar and honey – Used to sweeten the pie filling.
- Lemon – Fresh lemon juice is often used in fruit fillings for pie. The little bit of tart citrus helps balance out all the sweetness.
- Vanilla – Vanilla adds more flavor and brings out the flavor of the strawberries.
- Cinnamon – A little bit of cinnamon goes a long ways. It adds a sweet warm flavor to the pie filling. Don’t skip it!
- Cornstarch – Cornstarch is used in place of jello and gelatin to thicken the pie filling.
- Whipped cream – Top the finished mini pies with either homemade or store bought whipped cream.
How to make no bake strawberry pie bites
Make the filling – Wash and hull the strawberries and roughly chop them. Reserve 1/2 a cup of the strawberries and place the rest of them into a saucepan. Use a fork or potato masher to mash the strawberries in the pan. You want them to breakdown and release their juices.
Add the sugar, honey, lemon juice, cinnamon, and pinch of salt to the berries. Turn the stove onto medium heat and stir everything together. Bring the berries to a simmer and let them cook for about 5 minutes, until they soften.
In a small bowl whisk together the cornstarch and water then pour it in with the strawberries. Stir together and continue to cook until the mixture has thickened and is no longer cloudy. It should be very thick, if it isn’t keep cooking it.
Stir in the reserved strawberries and cook for another minute. Remove the berries from the heat and stir in the vanilla. Transfer the filling to a bowl and let it cool before covering it and refrigerating until it’s cold.
Assemble – Fill each of the phyllo shells with a spoonful of the strawberry pie filling. Top each one with freshly made or store bought whipped cream. Serve immediately.
No bake strawberry pie FAQ
The strawberry pie filling can be made ahead of time and will keep in an airtight container in the refrigerator for up to 3 days. I don’t recommend assembling the bites until you are ready to serve them. The phyllo will lose it’s crisp, flaky texture quickly once filled.
If you want to replace the phyllo shells the dessert will no longer be no-bake. If this isn’t an issue you can use wonton wrappers like I used to make these pistachio chocolate chip cannoli cups. Puff pastry would likely work as well, but I haven’t tried it.
Yes. Blueberries or raspberries would work great. You may need to adjust the sweetness as raspberries can be more tart.
More strawberry recipes
- Strawberry Watermelon Feta Salad
- Strawberry Spinach Quinoa Salad
- Strawberry Sheet Pan Pancakes
- Strawberry Caprese Salad
- Strawberry Chicken and Spinach Pasta Salad
Did you make these no bake strawberry pie bites? I’d love if you’d leave a recipe rating and review below.
- 1 pound strawberries, washed and hulled
- Juice of half of a lemon
- 1/4 cup granulated sugar
- 2 tablespoons honey
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon cinnamon
- Pinch of salt
- 2 tablespoons water
- 2 tablespoons cornstarch
- 30 mini phyllo shells (2 boxes)
- Whipped cream for topping the pies
- In a saucepan add the diced strawberries reserving a 1/2 cup of them. Use a fork or potato masher to mash the berries and release their juices. Add in the lemon juice, sugar, honey, cinnamon, and salt.
- Stir the mixture together then turn the stove on to medium heat. Cook and stir the berry mixture until the berries soften, about 6 minutes. Stir in the remaining 1/2 cup of reserved strawberries.
- Whisk together the cornstarch and water until dissolved. Pour the slurry in with the berries and stir together. Cook until the mixture is thick and no longer cloudy from the cornstarch, 2-3 minutes.
- Remove the saucepan from the heat and stir in the vanilla. Cool the mixture completely, then cover and refrigerate until it is cold.
- Fill each mini phyllo shell with a spoonful of the strawberry mixture and top with whipped cream. Serve immediately.
Amount Per Serving: Calories: 40Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 10mgCarbohydrates: 8gFiber: 0gSugar: 5gProtein: 0g
Nutritional information is an estimate. Please consult a registered dietician for the most accurate nutritional information.