Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Karen Levin
Recipe by Cooking Light June 2004

Gallery

Credit: Karry Hosford

Recipe Summary

Yield:
8 servings (serving size: 1 wedge)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

    Advertisement
  • 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.

Nutrition Facts

239 calories; calories from fat 33%; fat 8.8g; saturated fat 4.7g; mono fat 2g; poly fat 0.6g; protein 3.2g; carbohydrates 38.4g; fiber 3.1g; cholesterol 11mg; iron 1mg; sodium 212mg; calcium 44mg.
Advertisement