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.
Cooking Light JUNE 2004
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.
Go to full version of