Ingredients Crust: 1 1/3 cups/119.8g graham cracker crumbs 3 tablespoons/43g unsalted butter, melted 2 tablespoons/30ml sugar Cooking spray Filling: 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 Topping: 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 Preparation 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-hi
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