Fresh Strawberry Pie

By Talk2usoon

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
• (I used fresh whipped cream :)

Preparation

Step 1

Preheat oven.
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, spooning 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).

Calories 285 (27% from fat); Fat 8.5 grams (sat 4.6g, mono 2.5g, poly 0.9g); protein 1.9 g; Carb 52.2g; Fiber 3.5g; chol 16mg; iron 1.2mg; sodium 146mg; Calc 42mg