Fresh Strawberry Pie

Taste the essence of summer in every strawberries-and-cream bite!

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6 reviews.
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  • prep time 30 min
  • total time 2 hr 30 min
  • ingredients 9
  • servings 8
 

Ingredients

Crust

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box

Filling

3
pints (6 cups) fresh strawberries
1/2
cup sugar
2
tablespoons cornstarch
1/2
cup water
1/2
teaspoon almond extract
4
to 6 drops red food color, if desired

Topping

3
tablespoons grenadine syrup
2
cups frozen (thawed) fat-free whipped topping

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.
  • 2 Meanwhile, wash and hull strawberries; drain well on paper towels.
  • 3 In 2-quart saucepan, mix sugar and cornstarch. Stir in water. Cook over medium-high heat, stirring constantly, until mixture boils. Cook 1 minute, stirring constantly, until glaze mixture is thickened and clear. Remove from heat. Stir in almond extract and food color. Cool 10 minutes.
  • 4 In large bowl, gently mix strawberries and glaze mixture. Spoon berry mixture evenly into cooled baked shell.
  • 5 In medium bowl, gently fold grenadine syrup into whipped topping until well blended. Spoon evenly over berries. Refrigerate at least 2 hours or until set before serving. If desired, garnish with fresh strawberry halves. Best if served day made. Store in refrigerator.
  • 1 Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.
  • 2 Meanwhile, wash and hull strawberries; drain well on paper towels.
  • 3 In 2-quart saucepan, mix sugar and cornstarch. Stir in water. Cook over medium-high heat, stirring constantly, until mixture boils. Cook 1 minute, stirring constantly, until glaze mixture is thickened and clear. Remove from heat. Stir in almond extract and food color. Cool 10 minutes.
  • 4 In large bowl, gently mix strawberries and glaze mixture. Spoon berry mixture evenly into cooled baked shell.
  • 5 In medium bowl, gently fold grenadine syrup into whipped topping until well blended. Spoon evenly over berries. Refrigerate at least 2 hours or until set before serving. If desired, garnish with fresh strawberry halves. Best if served day made. Store in refrigerator.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
250
(
Calories from Fat
60),
% Daily Value
Total Fat
7g
7%
(Saturated Fat
3g,
3%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
140mg
140%;
Total Carbohydrate
46g
46%
(Dietary Fiber
2g
2%
  Sugars
25g
25%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
50%;
Calcium
0%;
Iron
2%;
Exchanges:
1 Starch; 2 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.