posted by Linda in MO 04-17-102 11:50 AM
* Exported from MasterCook *
Fresh Strawberry Pie
Recipe By :Cooking Light Magazine. April 2000. Page: 196.
Serving Size : 8 Preparation Time :0:00
Categories : Fruit Dessert, Low-Fat, Pie
Amount Measure Ingredient -- Preparation Method
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Crust:
50 reduced fat Nilla wafer
1/4 cup butter or margarine -- melted
2 tablespoons sugar
1 teaspoon grated orange rind
Cooking spray
Filling:
2 cups strawberries -- ripe
1/2 cup water
2/3 cup sugar
2 tablespoons cornstarch
1 tablespoon fresh lemon juice
6 cups strawberries -- small ripe
1/2 cup frozen reduced-calorie whipped topping -- thawed and divided
Preheat oven to 350 degrees.
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 a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 15 minutes; cool on a wire rack.
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.
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.
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.
Yield: 8 servings (serving size: 1 wedge and 1 tablespoon whipped topping).
NOTES : This is an easy recipe to make when you have a bucket of freshly picked berries. And it seems that this pie tastes more like a strawberry than the berry itself. The berries used to make the glaze can be any size, as they're macerated and pureed. But the berries piled in the pie itself should be small--the smaller the better, in fact.