Bring the sweet flavors of summer to the table with this delicious fresh strawberry pie.
50 reduced-calorie vanilla wafers
1/4 cup butter or stick margarine, melted
2 tablespoons sugar
1 teaspoon grated orange rind
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
How to Make It
Preheat oven to 350°.
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.
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.
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.
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.
I didn't quite have 6 cups of berries, so I used pre-bought mini graham cracker crusts. Instead of layering the berries and sauce, I just filled the individual crusts with berries and then divided the sauce evenly on top. Made 6 servings.
Made this during strawberry season and it showcased the strawberries beautifully. All of my friends who tried it loved it - they consistently complimented the crust as well (I just followed the recipe). Husband even ate all his crust (and he usually doesn't eat crust).
Forgot to serve it with the whipped topping but no one missed it at all. The first piece was hard to get out of the pan - it fell apart - but after that the pieces held together pretty well. If I'd had a wedge-shaped server, I think it would have been easier to manage.
my first pie to make- easy enough with lots of flavor. only changes I made were that I put cool whip on top of entire pie, and when I was making the crust, I completely forgot to add the sugar, but it still turned out. The pie crust was a little demanding- I think next time I might just use a pre-made crust to save time. REALLY good, fresh strawberry flavor!
I love this pie. I make it constantly during strawberry season and I always double the recipe. I don't use the crust, tho. I like a baked shell (I use the Pilsbury pie crust & pre-bake them). And, I like to COVER the top with whipped topping.
I made this for Easter and the family loved it. Mine did not fall apart as noted in other reviews but I did things a little different. Since I don't have a potato masher I put the stawberrys in the food processer, they ended up somewhere between choppd and juiced. After cooking them you are supposed to put them through a sieve, which I don't have so I used a wire mesh strainer and let the liquid seep through into a bowl and then pushed on the pulp with a spatula to get all the juice out of the stawberies. I hardly had any pulp left and only had to add about a Tbsp of water to make a cup which is required for the recipe. I boiled it hard to try to help it to set up. Then while that was cooling I mixed a little sugar into about 6 ounces of cream cheese and spread it along the bottom and sides of the cooked and cooled crust. As you can tell I REALLY didn't want the pie to fall apart as so many of the reviews had noted. It turned out beautifully. The whole thing stayed together and was delicious. It took a little longer to make than I expected but it was well worth the effort.
I made this for Easter and it looked beautiful . . .I just couldn't slice it with the crust. I made it in my Pampered Chef fluted 9" pie plate. The crust was so hard, I needed to use a butter knife to break up the crust. Guess I should have followed the reviews and used a simple pie plate. The strawberry topping was great and my giant strawberries tasted fantastic. I will give it another try, but use a different pie plate. Crust was tasty, but too hard.
The best ever. I used berries just picked from a farm down the road, and it made the most delicious pie. Recipe easy to follow. My husband even helped. Will make it again for sure. I would make for any occasion.
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