Fresh Strawberry Pie

By DonnaBH

Course: desserts
PointsPlus™ Value: 5
Servings: 10
Preparation Time: 15 min
Cooking Time: 2 min
Level of Difficulty: Easy

This pie can be made ahead 1 day but top it with the yogurt mixture shortly before serving.

If you cut this into 8 pieces, it is 7 PointsPlus values per slice.

Ingredients

• 2 pound(s) strawberries, hulled, sliced (save 3 small berries for garnish)
• 3/4 cup(s) sugar, granulated
• 1/2 cup(s) cranberry juice cocktail, or cranberry-strawberry juice
• 1/4 cup(s) cornstarch
• 6 oz Ready Crust 25% Less-Fat Graham Cracker Ready pie crust
• 1 cup(s) fat-free vanilla yogurt, Greek-style
• 1 tsp lemon zest, finely grated

Details

Preparation time 15mins
Cooking time 17mins

Preparation

Step 1

Combine 3 cups sliced strawberries, sugar and juice in a medium saucepan.

Mash berries in pan with a potato masher; stir in cornstarch and bring mixture to a boil over medium-high heat. Reduce heat to medium-low and cook, stirring often, until very thick, about 1 minute.

Remove from heat; let cool slightly and then stir in remaining sliced strawberries. Scrape into pie crust.

Let cool slightly; cover loosely with plastic lid from pie crust. Refrigerate until set, at least 4 hours (you can then freeze the pie for a little while if desired, to make it easier to slice).

To serve, in a medium bowl, stir together vanilla yogurt and lemon zest until blended. Spread on top of pie, leaving a border around edges so strawberry filling shows. Slice reserved strawberries and use them to garnish pie. Slice pie into 10 pieces and serve. Yields 1 piece per serving.