Unbaked STRAWBERRY PIE

By MaryEllen

Printed in the Raleigh News & Observer May 17, 2015

Ingredients

• From “California Fresh,” by The Junior League of Oakland-East Bay.
• 1 cup graham cracker crumbs, about 18 crackers
• 5 tablespoons melted butter
• 1/2 cup chopped walnuts
• 2 pints whole strawberries, washed and hulled
• 1/2 cup water
• 1 cup sugar
• 2 1/2 tablespoons cornstarch
• Juice of 1/2 lemon
• Whipped cream, optional garnish
• 8 whole strawberries, optional garnish

Preparation

Step 1

Preheat oven to 350 degrees.

Combine the crushed crackers, melted butter and walnuts. Press into a 9-inch pie pan. Bake 6 minutes. Set aside to cool.

Crush 1 pint of strawberries. In a 1-quart saucepan, cook crushed strawberries, water, sugar and cornstarch over medium-low heat until the mixture boils and is clear and thickened, stirring frequently. Cool, but do not chill. Stir in the lemon juice.

Arrange the second pint of whole hulled strawberries in the cooled shell, pointed ends up. Pour the cooled filling over the whole berries. Refrigerate 2 to 3 hours, or until the filling is set.

Serve with whipped cream and whole strawberries if desired.

Per serving: calories, 380; fat, 15 grams (35% of calories); cholesterol, 19 milligrams, carbohydrate, 59 grams; fiber, 3 grams; protein, 4 grams; sodium, 210 milligrams; sugar, 37 grams

Yield: 8 servings.