Fresh Strawberry Pie

Randy Mayor
Bring the sweet flavors of summer to the table with this delicious fresh strawberry pie.

Yield:

8 servings (serving size: 1 wedge and 1 tablespoon whipped topping)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

April 2000