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Fresh-strawberry pie with chocolate crust

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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