Ingredients
-
2 pounds fresh strawberries, hulled
-
¾ cup white sugar
-
¾ cup water
-
2 tablespoons cornstarch
-
1 tablespoon lemon juice
-
1 (9 inch) deep-dish graham cracker pie crust
-
1 (8 ounce) tub whipped topping (such as Cool Whip)
Directions
-
Slice 3/4 of the strawberries and place in a large bowl.
-
Purée remaining strawberries in a food processor until smooth and transfer to a medium saucepan over medium heat. Add sugar, water, cornstarch, and lemon juice; bring to a boil, stirring often, for about 5 minutes. Stir continuously until as thick as jam, about 5 minutes more. Pour mixture over sliced strawberries in the bowl and stir to combine filling.
-
Pour filling into graham crust and refrigerate until set, about 3 hours. Slice and serve with a dollop of whipped topping.
Recipe Tips
Feel free to use a plain deep-dish pie crust.
You can use whipped cream in place of whipped topping.
You can add a few drops of red food coloring to the puréed strawberries for a more vibrant red color.
Nutrition Facts (per serving)
312 | Calories |
8g | Fat |
58g | Carbs |
2g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 312 | |
% Daily Value * | |
Total Fat 8g | 10% |
Saturated Fat 2g | 8% |
Sodium 188mg | 8% |
Total Carbohydrate 58g | 21% |
Dietary Fiber 3g | 10% |
Total Sugars 39g | |
Protein 2g | 4% |
Vitamin C 68mg | 75% |
Calcium 26mg | 2% |
Iron 1mg | 6% |
Potassium 203mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.