Fresh Strawberry Pie
THIS PIE ALWAYS gets rave reviews, even from people used to sugary desserts. Serve with a sprig of mint for decoration, and people will be asking for seconds and thirds.
SERVES 8
- 2 cups low-fat crushed graham crackers
- ½ cup apple juice
- 1½ cups sliced fresh strawberries
- ¾ cup water
- 1 cup frozen or fresh whole strawberries
- ¼ cup cornstarch
- ⅓ cup dry sweetener
1. Crush the graham crackers into a medium bowl and mix with the apple juice. Press the mixture into a 9-inch pie pan. Arrange sliced strawberries in an even layer, over the graham cracker crust. Set
aside.
2. Bring the water and whole strawberries to a boil in a medium saucepan until strawberries start to dissolve. Mix together the cornstarch and dry sweetener in a small bowl and add to boiling strawberries; stir well. Cook over medium-low heat until the mixture thickens, stirring constantly for 3 to 4 minutes. Once the mixture is thick, pour it over the sliced strawberries in the pie dish. Refrigerate for 2 to 3 hours before serving.
VARIATION:Other fruits can be used in place of strawberries. Both blueberries and peaches work well in this recipe.
