In case you were wondering what we did with our baskets of fresh strawberries, KimitheBee made a (healthy) Spring Strawberry Pie last week. When she told me it was going to be healthy, I admit I cringed a little. I’m one of those people who automatically assume that healthy = blah tasting. I had a mental image of a pie made entirely out of some natural ingredient I’ve never heard of and tasting not even close to what strawberry pie should taste like. Thankfully, she reassured me this would be a healthy, but DELICIOUS pie, and you know what? She was right.
Spring Strawberry Pie (originally posted at Cooking Light)
- 1 1/3 cups graham cracker crumbs
- 3 tablespoons butter, melted
- 2 tablespoons sugar
- Cooking spray
- 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
- 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
NOTE: Kimi substituted sugar with Agave.
Preheat oven to 350°.
Combine 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.
To 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.
To 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.
Check out that hipster packaging. What would be $3 at Long Drugs was $5 at Sprouts here in LA.
Prepping the strawberries!
Testing out the graham crackers to make sure they taste a-okay.
After attempting to the crush the graham crackers in a ziploc bag, KimitheBee decided to use the Magic Bullet to get stuff done.
After crushing the graham crackers, she
Placed the cut strawberries bottom-up on the crust.
Here’s a close-up of the filling. You’ll see. It’ll be delicious, I promise.
Poured the filling and it looks delicious!
She even added some chopped nuts, graham crackers, and strawberries to use as a topping!
Since we bought so many strawberries, KimitheBee also made a healthy individual strawberry shortcakes!