Spring Strawberry Pie

Becky Luigart-Stayner; Mary Catherine Muir

The classic strawberry pie is updated with a splash of balsamic vinegar.

Yield: 8 servings (serving size: 1 wedge and 1 tablespoon whipped topping)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 229
  • Calories from fat: 35%
  • Fat: 8.8g
  • Saturated fat: 4.1g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 1.4g
  • Protein: 2.3g
  • Carbohydrate: 37g
  • Fiber: 3.5g
  • Cholesterol: 14mg
  • Iron: 1.4mg
  • Sodium: 176mg
  • Calcium: 34mg

Ingredients

  • Crust:
  • 1 1/3 cups graham cracker crumbs
  • 3 tablespoons butter, melted
  • 2 tablespoons sugar
  • Cooking spray
  • Filling:
  • 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
  • Topping:
  • 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

Preparation

  1. Preheat oven to 350°.
  2. 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.
  3. 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.
  4. 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.
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