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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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The classic strawberry pie is updated with a splash of balsamic vinegar. Ingredients:
1 1/3 cups graham cracker crumbs |
3 tablespoons butter, melted |
2 tablespoons sugar |
cooking spray |
2 cups sliced strawberries |
2 tablespoons balsamic vinegar |
1/4 cup sugar |
2 tablespoons water |
2 teaspoons cornstarch |
1 tablespoon fresh lemon juice |
6 cups small strawberries |
3 tablespoons graham cracker crumbs |
1 tablespoon chopped hazelnuts or almonds |
1 1/2 teaspoons sugar |
1 1/2 teaspoons butter, melted |
1/2 cup frozen reduced-calorie whipped topping, thawed |
Directions:
1. Preheat oven to 350°.
2. Combine first 3 ingredients in a bowl, tossing with a fork until 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.
3. To prepare the filling, combine strawberry slices and vinegar in a medium nonstick skillet. Place the berry mixture over medium-high heat; cook for 3 minutes, stirring occasionally. Stir in 1/4 cup sugar. Combine the water and cornstarch in a small bowl. Add to pan, and bring to a boil. Cook 1 minute, stirring constantly. Remove from heat; stir in juice. Cool completely. Arrange whole strawberries, stem sides down, in crust. Pour cooled strawberry mixture over whole strawberries. Cover loosely, and chill 4 hours.
4. To prepare the topping, combine 3 tablespoons cracker crumbs, nuts, 1 1/2 teaspoons sugar, and 1 1/2 teaspoons melted butter in a small bowl. Place crumb mixture in a small skillet over medium heat. Cook 2 minutes or until golden brown; cool. Sprinkle crumb mixture over pie. Top each serving with whipped topping.
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