Fresh Strawberry Pie

Yield: 8 servings (serving size: 1 wedge and 1 tablespoon whipped topping)

Ingredients

• 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

Preparation

Preheat oven to 350°.

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° 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.

Nutritional Information

Calories:

285 (27% from fat)

Fat:

8.5g (sat 4.6g,mono 2.5g,poly 0.9g)

Protein:

1.9g

Carbohydrate:

52.2g

Fiber:

3.5g

Cholesterol:

16mg

Iron:

1.2mg

Sodium:

146mg

Calcium:

42mg