Spring Strawberry Pie

Spring Strawberry PieRecipe
Becky Luigart-Stayner; Mary Catherine Muir
The classic strawberry pie is updated with a splash of balsamic vinegar.


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

Recipe from

Cooking Light

Nutritional Information

Calories 229
Caloriesfromfat 35 %
Fat 8.8 g
Satfat 4.1 g
Monofat 2.8 g
Polyfat 1.4 g
Protein 2.3 g
Carbohydrate 37 g
Fiber 3.5 g
Cholesterol 14 mg
Iron 1.4 mg
Sodium 176 mg
Calcium 34 mg


1 1/3 cups graham cracker crumbs
3 tablespoons butter, melted
2 tablespoons sugar
Cooking spray
2 cups sliced strawberries
2 tablespoons balsamic vinegar
1/4 cup sugar
2 tablespoons water
2 teaspoons cornstarch
1 tablespoon fresh lemon juice
6 cups small strawberries
3 tablespoons graham cracker crumbs
1 tablespoon chopped hazelnuts or almonds
1 1/2 teaspoons sugar
1 1/2 teaspoons butter, melted
1/2 cup frozen reduced-calorie whipped topping, thawed


Preheat oven to 350°.

Combine first 3 ingredients in a bowl, tossing with a fork until 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 the filling, combine strawberry slices and vinegar in a medium nonstick skillet. Place the berry mixture over medium-high heat; cook for 3 minutes, stirring occasionally. Stir in 1/4 cup sugar. Combine the water and cornstarch in a small bowl. Add to pan, and bring to a boil. Cook 1 minute, stirring constantly. Remove from heat; stir in juice. Cool completely. Arrange whole strawberries, stem sides down, in crust. Pour cooled strawberry mixture over whole strawberries. Cover loosely, and chill 4 hours.

To prepare the topping, combine 3 tablespoons cracker crumbs, nuts, 1 1/2 teaspoons sugar, and 1 1/2 teaspoons melted butter in a small bowl. Place crumb mixture in a small skillet over medium heat. Cook 2 minutes or until golden brown; cool. Sprinkle crumb mixture over pie. Top each serving with whipped topping.