11/365 – Make a Healthy, Yet Delicious Pie

Strawberry Pie

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)

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

 

NOTE: Kimi substituted sugar with Agave.

INSTRUCTIONS:

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.

 

Maui Graham Crackers

Check out that hipster packaging. What would be $3 at Long Drugs was $5 at Sprouts here in LA.

Strawberries!

Prepping the strawberries!

Graham Cracker

Testing out the graham crackers to make sure they taste a-okay.

Magic Blender to the Rescue

After attempting to the crush the graham crackers in a ziploc bag, KimitheBee decided to use the Magic Bullet to get stuff done.

 

Graham Cracker Crush

After crushing the graham crackers, she

Cut Strawberries

Strawberry Pie in Progress

Placed the cut strawberries bottom-up on the crust.

Strawberry Pie in Progress

Here’s a close-up of the filling. You’ll see. It’ll be delicious, I promise.

Strawberry Pie in Progress

Poured the filling and it looks delicious!

Strawberry Pie in Progress

She even added some chopped nuts, graham crackers, and strawberries to use as a topping!

Strawberry Pie in Progress

Since we bought so many strawberries, KimitheBee also made a healthy individual strawberry shortcakes!

Strawberry Pie in Progress strawberry-pie20

Yum!