Fresh-strawberry pie with chocolate crust
9
Points®
Total time: 6 hr 50 min • Prep: 30 min • Cook: 20 min • Serves: 10 • Difficulty: Easy
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.
Ingredients
Cooking spray
4 spray(s)
Chocolate graham crackers
16 square(s), (from 8 whole rectangles)
Sugar
¾ cup(s), divided
Light butter
4 Tbsp, melted
Cornstarch
¼ cup(s)
Strawberries
2 pound(s), hulled and sliced, divided
Coconut water
4 fl oz, strawberry-banana flavor
Instructions
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
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