Fresh Strawberry Pie with Homemade Graham Cracker Crust
3 weight watchers points per slice
Recipe makes 10 servings
Here is the perfect dessert to make to celebrate spring and the arrival of fresh sweet strawberries. For the crust-wary, don’t worry. There is no need to bring out your rolling pin to make this stunning pie. This fresh strawberry pie is made with chocolate graham cracker crumbs, so they’re pressed into the pie plate.
A great trick for smoothing out the bottom of the crust is to press it down using a flat- bottomed glass or measuring cup. A little cornstarch binds the juices of the strawberries to hold the slices together.
Thanks to susan
Ingredients
- Cooking spray
- 1/4 cup corn starch
- 2 pounds strawberries (hulled, sliced and divided)
- 4 ounces strawberry-banana coconut water
- Splenda packets
- 3 tablespoons I Can’t Believe It’s Not Butter! Light spread
- 16 reduced fat graham crackers
For the crust:
- To make crust, preheat oven to 350°F
- Coat 9-inch pie plate with nonstick spray
- In food processor, pulse graham crackers until finely ground. Add splenda packets to taste and I can’t believe it’s not butter spread and pulse to combine.
- Press crumbs onto bottom and up sides of pie plate.
- Bake until crust is set, about 5 minutes. Let cool completely on wire rack.
For the filling:
- To make strawberry filling, in small bowl, whisk cornstarch and 1/2 cup water to make slurry.
- In small saucepan, add 2 cups strawberries, coconut water, and splenda to taste . Cook over medium heat, stirring occasionally, until strawberries are broken down and syrupy, about 5 minutes.
- Whisk in cornstarch slurry and cook, stirring constantly, until juices are thick, about 5 minutes. Transfer to medium bowl.
- Cover and let stand until completely room temperature, about 1 hour.
- Fold in remaining strawberries.
- Pour strawberry filling into cooled crust and smooth top. Refrigerate until set, about 5 hours.
- Cut pie into 10 slices.
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