This wonderfully simple pie puts your favorite ripe berries to delicious use without the need for a rolling pin or heating up the oven. If you’re in a hurry, skip making your own crust and use a prepared graham cracker crust instead.
1 (8 ounce) box gingersnap cookies
1/4 cup butter or vegan non-hydrogenated margarine, melted
2 pounds strawberries, hulled and halved,divided
1/2 cup sugar
1/2 cup water
1/4 cup cornstarch
3 1/2 teaspoons Regular or dairy-free whipped cream (optional)
Pulse cookies in a food processor until finely ground. (You should have about 1 3/4 cups crumbs.) Add butter and pulse again until completely blended. Transfer to a 9-inch pie pan and press evenlyinto the bottom and sides. Chill in refrigerator or freezer while preparing filling.
Put half of the strawberries into a food processor and pulse until finely chopped and juicy; transfer to a medium pot. Add sugar, water and cornstarch and whisk to combine. Bring to a boil over medium heat and boil, stirring often, until very thick and glossy, 4 to 5 minutes. Transfer to a large bowl and set aside to let cool, stirring occasionally, until lukewarm, about 20 minutes.
Fill crust with remaining strawberries, pour strawberry mixture over the top and smooth out to ensure it fills in the space between berries. Chill until set, 1 to 2 hours. Cut into slices, top with whipped cream and serve.
Per Serving:Serving size: 1 slice, 310 calories (90 from fat), 10g total fat, 5g saturated fat, 20mg cholesterol, 210mg sodium, 51g carbohydrate (3g dietary fiber, 27g sugar), 3g protein