Monday, July 16, 2012

Fresh Strawberry Pie

It was a busy weekend - I had a birthday dinner & movie w/ hubby on Friday night, all day scrapbooking on Saturday, then family dinner/birthday party for the hubby & twins Sunday afternoon. We have been smoking fools - smoking meats that is. We got an electric smoker as a wedding gift from some great friends & this summer we have been using it to the max! While Cooper is manning the smoker, my sis & I made up this Strawberry Pie. It was the special treat for Cooper, which unfortunately, he had to go to Seattle on business today, so I am forced to eat the leftovers... DARN MY LUCK! :D

Fresh Strawberry Pie

Fresh Strawberry Pie - from
  • Crust:
  • 50 reduced-calorie vanilla wafers
  • 1/4 cup butter or stick margarine, melted 
  • 2 tablespoons sugar
  • 1 teaspoon grated orange rind 
  • Cooking spray
  • Filling:
  • 2 cups ripe strawberries 
  • 1/2 cup water
  • 2/3 cup sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice 
  • 6 cups small ripe strawberries 
  • 1/2 cup frozen reduced-calorie whipped topping, thawed and divided
  1. Preheat oven to 350°.
  2. To prepare crust, place wafers in a food processor, and process until finely ground. Add butter, 2 tablespoons sugar, and orange rind, and pulse 10 times or just until wafers are moist. Press into bottom and up sides of pie plate coated with cooking spray. Bake at 350° for 15 minutes; cool on a wire rack.
  3. To prepare filling, mash 2 cups strawberries with a potato masher. Combine mashed strawberries and water in a small saucepan; bring to a boil, and cook 5 minutes, stirring occasionally. Press the strawberry mixture through a sieve into a bowl, and reserve 1 cup strawberry liquid (add enough water to measure 1 cup, if necessary). Discard pulp.
  4. Combine 2/3 cup sugar and cornstarch in a pan; add strawberry liquid, stirring well with a whisk. Bring to a boil; cook 1 minute, stirring constantly. Reduce heat, and cook 2 minutes. Remove from heat; stir in lemon juice.
  5. Arrange a layer of small strawberries, stem sides down, in the crust. Spoon about one-third of sauce over the strawberries. Arrange the remaining strawberries on top, and spoon the remaining sauce over the strawberries. Chill for at least 3 hours. Serve with whipped topping.

OMG! I never new a nilla wafer crust could be so so so much better than graham crackers!

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