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Fresh Strawberry Pie

Randy Mayor
Yield 8 servings (serving size: 1 wedge and 1 tablespoon whipped topping)
Bring the sweet flavors of summer to the table with this delicious fresh strawberry pie.

Ingredients

  • Crust:
  • 50 reduced-calorie vanilla wafers
  • 1/4 cup butter or stick margarine, melted
  • 2 tablespoons sugar
  • 1 teaspoon grated orange rind
  • Cooking spray
  • Filling:
  • 2 cups ripe strawberries
  • 1/2 cup water
  • 2/3 cup sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • 6 cups small ripe strawberries
  • 1/2 cup frozen reduced-calorie whipped topping, thawed and divided

Nutrition Information

  • calories 285
  • caloriesfromfat 27 %
  • fat 8.5 g
  • satfat 4.6 g
  • monofat 2.5 g
  • polyfat 0.9 g
  • protein 1.9 g
  • carbohydrate 52.2 g
  • fiber 3.5 g
  • cholesterol 16 mg
  • iron 1.2 mg
  • sodium 146 mg
  • calcium 42 mg

How to Make It

  1. Preheat oven to 350°.

  2. To prepare crust, place wafers in a food processor, and process until finely ground. Add butter, 2 tablespoons sugar, and orange rind, and pulse 10 times or just until wafers are moist. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350° for 15 minutes; cool on a wire rack.

  3. To prepare filling, mash 2 cups strawberries with a potato masher. Combine mashed strawberries and water in a small saucepan; bring to a boil, and cook 5 minutes, stirring occasionally. Press the strawberry mixture through a sieve into a bowl, and reserve 1 cup strawberry liquid (add enough water to measure 1 cup, if necessary). Discard pulp.

  4. Combine 2/3 cup sugar and cornstarch in a pan; add strawberry liquid, stirring well with a whisk. Bring to a boil; cook 1 minute, stirring constantly. Reduce heat, and cook 2 minutes. Remove from heat; stir in lemon juice.

  5. Arrange a layer of small strawberries, stem sides down, in the crust. Spoon about one-third of sauce over the strawberries. Arrange the remaining strawberries on top, and spoon the remaining sauce over the strawberries. Chill for at least 3 hours. Serve with whipped topping.