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Old-Fashioned Strawberry Pie

I've been cooking since I was a girl and I especially enjoy making fresh, fruity desserts like this. It's wonderful and light for warm weather or after a large meal. A must when fresh berries are in season! —Erica Cooper, Elk River, Minnesota
  • Total Time
    Prep: 30 min. Cook: 10 min. + chilling
  • Makes
    8 servings

Ingredients

  • 1 sheet refrigerated pie crust
  • 1 package (3 ounces) cook-and-serve vanilla pudding mix
  • 1-1/2 cups water
  • 1 teaspoon lemon juice
  • 1 package (.3 ounce) sugar-free strawberry gelatin
  • 1/2 cup boiling water
  • 4 cups sliced fresh strawberries
  • 3 ounces reduced-fat cream cheese
  • 2 cups reduced-fat whipped topping, divided
  • 1 teaspoon vanilla extract
  • 8 fresh strawberries

Directions

  • Preheat oven to 450°. Unroll crust into a 9-in. pie plate; flute edge. Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is lightly brown, 8-10 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack.
  • In a small saucepan, combine pudding mix, water and lemon juice. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; set aside.
  • In a large bowl, dissolve gelatin in boiling water. Gradually stir in pudding. Cover and refrigerate for 30 minutes or until thickened. Fold in sliced strawberries. Transfer to crust.
  • For topping, in another bowl, beat the cream cheese, 1/2 cup whipped topping and vanilla until smooth. Fold in remaining whipped topping. Cut a small hole in the corner of a pastry or plastic bag; insert a medium star tip. Fill with topping. Pipe topping around edges of pie; garnish with whole strawberries. Refrigerate for at least 1 hour.
Nutrition Facts
1 piece: 259 calories, 12g fat (7g saturated fat), 13mg cholesterol, 220mg sodium, 37g carbohydrate (16g sugars, 2g fiber), 3g protein.

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