Photo of Fresh-strawberry pie with chocolate crust by WW

Fresh-strawberry pie with chocolate crust

Points® value
Total Time
50 min
30 min
20 min
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. It’s 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.


Cooking spray

4 spray(s)

Chocolate graham crackers

16 square(s), (from 8 whole rectangles)


¾ cup(s), divided

Light butter

4 tbsp(s), melted


¼ cup(s)


2 pound(s), hulled and sliced, divided

Coconut water

4 fl oz, strawberry-banana flavour


  1. 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 1/4 cup sugar and butter 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.
  2. 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 remaining 1/2 cup sugar. 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 cooled to 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.
  3. Serving size: 1 slice