Mini-Mixed Berry Pie for One

This is the berry pie for nights when you want a slice but don’t want a whole pie staring at you from the counter the next morning. Three quarters of a cup of mixed berries (blueberries, raspberries, strawberries), thickened with cornstarch and granulated sugar substitute, fills a single 6-ounce custard cup and bakes under a graham cracker streusel topping.

The single-serving format is the smart move. Portion control is built into the recipe, so there’s no willpower required to stop after one slice. The 6-ounce custard cup is just enough for a satisfying dessert without leftovers tempting you back.

The microwave directions cut the cook time to about 90 seconds for the filling. Both oven and microwave versions deliver bubbling, juicy berry filling under a crumbly graham cracker top, with the kind of warm, cobbler-style satisfaction a full slice of pie can’t match.

Granulated sugar substitute keeps the dessert light without sacrificing sweetness. Use whatever brand you trust (Splenda, Stevia, monk fruit) and adjust to taste. Real sugar works fine too if calories aren’t the concern.

Pro Tips

• Use frozen berries straight from the bag without thawing. They release the right amount of liquid as they bake, and they’re cheaper than out-of-season fresh berries.
• Add a tablespoon of orange juice or lemon juice to the berries before mixing with the thickener for a brighter, more complex flavor.
• Place the custard cup on a baking sheet to catch any bubble-overs. Sticky berry filling is harder to clean off oven racks than off foil.
• Let the pie rest 5 minutes before eating. The filling thickens slightly and the topping crisps as it cools.

Variations

• Swap one of the berries for chopped sweet cherries or pitted plums for a different fruit profile.
• Stir ¼ teaspoon of cinnamon or cardamom into the berry mixture for warm spice notes.
• Top with a dollop of sugar-free whipped cream and a handful of toasted almonds before serving.