Strawberry Pie Recipe

personal chef fort lauderdale event catering


1 1/3 cups/119.8g graham cracker crumbs
3 tablespoons/43g unsalted butter, melted
2 tablespoons/30ml sugar
Cooking spray

2 cups/303g sliced strawberries
2 tablespoons/30ml balsamic vinegar
1/4 cup/48g sugar
2 tablespoons/30ml water
2 teaspoons/10ml cornstarch
1 tablespoon/15ml fresh lemon juice
6 cups/909g small strawberries
3 tablespoons/45ml graham cracker crumbs
1 tablespoon/15ml chopped hazelnuts or almonds
1 1/2 teaspoons/7ml sugar
1 1/2 teaspoons/7ml unsalted butter, melted
1/2 cup/125ml frozen reduced-calorie whipped topping, thawed
Preheat oven to 350F/180C/Gas Mark 4
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 for 15 minutes; cool on a wire rack.
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.
To prepare the topping, combine 3 tablespoons cracker crumbs, nuts, sugar, and 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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