Strawberry Pie

Strawberry PieRecipe
Karry Hosford
Strawberries do double duty in this classic strawberry pie recipe. Some are blended into a puree and combined with gelatin, then more fresh berries are added to the filling.


8 servings (serving size: 1 wedge)

Recipe from

Cooking Light

Nutritional Information

Calories 239
Caloriesfromfat 33 %
Fat 8.8 g
Satfat 4.7 g
Monofat 2 g
Polyfat 0.6 g
Protein 3.2 g
Carbohydrate 38.4 g
Fiber 3.1 g
Cholesterol 11 mg
Iron 1 mg
Sodium 212 mg
Calcium 44 mg


1 1/4 cups chocolate wafer crumbs (about 20 cookies, such as Nabisco's Famous Chocolate Wafers)
2 1/2 tablespoons butter, melted
Cooking spray
1 1/2 cups sliced strawberries
1/2 cup sugar
1/8 teaspoon salt
3 tablespoons boiling water
1 envelope unflavored gelatin
4 cups sliced strawberries
1/4 cup vanilla-flavored baking chips


Preheat oven to 400°.

Combine wafer crumbs and butter, tossing with a fork until moistened. Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 400° for 9 minutes. Cool on a wire rack.

Place 1 1/2 cups sliced strawberries, sugar, and salt in a blender; process until smooth.

Combine boiling water and gelatin in a medium bowl; let stand 5 minutes. Stir until gelatin dissolves. Stir in the pureed strawberry mixture.

Spoon 4 cups sliced strawberries into cooled crust. Pour the gelatin mixture evenly over sliced strawberries. Chill, uncovered, 2 hours or until set.

Place chips in a small heavy-duty zip-top plastic bag; seal. Submerge bag in very hot water until chips melt. Snip a tiny hole in 1 corner of bag, and drizzle melted chips over pie.