Fresh strawberry pie
9
Points®
Total time: 17 min • Prep: 15 min • Cook: 2 min • Serves: 10 • Difficulty: Easy
This pie is bursting with strawberry goodness – perfect for a spring or summer soiree.
Ingredients
Strawberries
2 pound(s), hulled, sliced (save 3 small berries for garnish)
Sugar
¾ cup(s), granulated
Cranberry juice cocktail
1 tbsp(s), or cranberry-strawberry juice
Cornstarch
¼ cup(s)
Reduced-fat graham cracker pie crust
6 oz
Fat-free vanilla yogurt
1 cup(s), Greek-style
Lemon zest
1 tsp(s), finely grated
Instructions
1
Combine 750 ml (3 cups) sliced strawberries, sugar and juice in a medium saucepan.
2
Mash berries in pan with a potato masher; stir in cornstarch and bring mixture to a boil over medium-high heat. Reduce heat to medium-low and cook, stirring often, until very thick, about 1 minute.
3
Remove from heat; let cool slightly and then stir in remaining sliced strawberries. Scrape into pie crust.
4
Let cool slightly; cover loosely with plastic lid from pie crust. Refrigerate until set, at least 4 hours (you can then freeze the pie for a little while if desired, to make it easier to slice).
5
To serve, in a medium bowl, stir together vanilla yogurt and lemon zest until blended. Spread on top of pie, leaving a border around edges so strawberry filling shows. Slice reserved strawberries and use them to garnish pie. Slice pie into 10 pieces and serve.
6
Yields 1 piece per serving.
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