Spring Strawberry Pie
19 ingredients
4 steps
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
Directions
-
1Preheat oven to 350°.
-
2Combine 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.
-
3To 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.
-
4To 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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