Fresh-strawberry pie with chocolate crust
Chocolate graham cracker(s)
16 square(s), (from 8 whole rectangles)
¾ cup(s), divided
4 Tbsp, melted
2 pound(s), hulled and sliced, divided
4 fl oz, strawberry-banana flavor
- 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.
- 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.
- Serving size: 1 slice