Happy Valentine’s Day! Let’s eat some pie.
So, like with most holidays, I have a last minute Valentine’s treat for you! These little pies are super easy. And because they’re small, you won’t have to spend any time waiting around for things to cool or chill or set up. You make the filling, let it chill out in the fridge while you cut out the heart pie crusts, but then it’s ready to go! Once the pies have come out of the oven, they cool off quickly and you can lather them up with some chocolate glaze. Don’t forget super cute heart sprinkles.
The inspiration for these little pies came from a magazine that was just laying around the house. And the evening I made these, there were rumors that work was going to open at noon the next day because of all this crazy Southern snow that we’ve been having. So I knew I needed to take advantage of the morning light and snaps some photos. Usually, I only have time to do that on the weekends.
Productivity! Time management! My resolutions are actually happening this year, y’all. Sort of.
I also attempted to make a few pies with a Reese’s Cup inside, but ummm, they’re kind of awkwardly shaped for that. I tried chopping them, but it was still weird. (I ate those first because they were funky looking. And gooood.)
I have to say, I think these pies are really stinkin’ cute. I’m in love with those tiny heart sprinkles and I love how they look on these. With the buttery, flaky, and slightly salty flavor of the pie crust, and the sweet strawberry filling, these pies have got it going on. The sprinkles add a nice crunch on top of that, so everyone’s happy!
Whether you like Valentine’s Day or not, whether you’re single or in a relationship, whether you’re in a family with kids or a family without, we all tend to celebrate Valentine’s Day with food. Right? You go out to a nice dinner at a swanky restaurant, or your boothang makes you a nice meal at home, or you go out for the chocolatiest dessert you can find. The last day I worked at Gigi’s Cupcakes last year was the day before Valentine’s Day and it was insanity. Cupcake orders out the wazoo. We had people from corporate come down just so they could stay at the shop overnight and bake all the cupcakes for the orders that needed to be filled. In. Sanity.
My point is, don’t be bummed out if you aren’t in a relationship. At least you aren’t spending the night in a bakery preparing gifts for other couples to enjoy without you.
I’m sorry that’s not really actual advice. I obviously don’t have much dating experience. But I do know that pie is good and it makes people happy.
- 1 cup frozen strawberries, thawed*
- 1 tbsp cornstarch
- 1 box Pillsbury Pie Crusts (Comes with two rolls of pie crust)
- Heart-shaped cookie cutter (or any shape, really)
- 1 egg, beaten
- 1 cup powdered sugar
- 1/2 cup cocoa powder
- 4-5 tbsp milk
- Festive sprinkles
- Let the pie crusts thaw to room temperature while you prepare the strawberry filling.
- To make the strawberry filling, process 1 cup of (thawed) frozen strawberries in a food processor until smooth. Press puree through a sieve and discard solids.
- In a small saucepan over medium-low heat, add the strawberry puree and 1 tbsp of cornstarch, stirring to combine. Cook strawberry mixture, stirring frequently, until it thickens and is the consistency of jelly; about 4-5 minutes. Place strawberry filling in the refrigerator to cool.
- At this point, preheat your oven to 350 degrees and line a baking sheet with parchment paper.
- Unfold the pie crusts on a lightly floured surface and use the cookie cutter to cut out the hearts. Gather the pie crust scraps, roll them into a ball, and then roll the dough out. Continue to cut out hearts. (I was able to get 32 total, which makes 16 pies).
- Divide the pie crust hearts in half, the top half and the bottom half.
- Add about a tablespoon of strawberry filling (or more if you want) onto half of pie crusts, and spread it out with a knife if necessary. Then, using a pastry brush or even your finger, brush the egg wash around the inside edge of the crusts.
- Next, lay the remaining pie crusts over the first half. Use a fork to press the edges down. Then brush the tops of the pies with the egg wash, make sure to get the edges.
- Arrange the pies on the prepared baking sheet and bake for 15 minutes, or until tops are a light golden brown. Let pies cool on a wire rack before dipping in the glaze.
- Combine powdered sugar, coco powder, and 4 tbsp of milk in a bowl and whisk until completely smooth. If the glaze is too thick, add another tablespoon of milk.
- Start with one pie, dip it into the glaze, let the excess drip off, and lay it on the baking sheet. Gently sprinkle the chocolate glaze with sprinkles. (If they slide off, then wait a minute or two for the glaze to set up and then try again.) Repeat with the rest of the pies.
*This strawberry filling can be replaced with store-bought strawberry jam.
Recipe from bethcakes. All images and content are copyright protected. Please do not use my images without permission. If you would like to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Thank you.
Is pie acceptable for lunch? Asking for a friend.