Spring Strawberry Pie

Ingredients

CRUST

• 1 1/3 cups graham cracker crumbs
• 3 tablespoons butter, melted
• 2 tablespoons sugar
• cooking spray

FILLING

• 2 cups sliced strawberries
• 2 tablespoons balsamic vinegar
• 1/4 cup sugar
• 2 tablespoons water
• 2 teaspoons cornstarch
• 1 tablespoon fresh lemon juice
• 6 cups small strawberries

TOPPING

• 3 tablespoons graham cracker crumbs
• 1 tablespoon hazelnut or almonds, chopped
• 1 1/2 teaspoons sugar
• 1 1/2 teaspoons butter, melted
• 1/2 cup frozen reduced-calorie whipped topping, thawed

Directions

1. 1

   Preheat oven to 350°F.

2. 2

   Combine first 3 ingredients in a bowl, tossing with a fork until moist.

3. 3

   Press into bottom and up sides of a 9-inch pie plate coated with cooking spray.

4. 4

   Bake at 350°F for 15 minutes; cool on a wire rack.

5. 5

   To prepare the filling, combine strawberry slices and vinegar in a medium nonstick skillet.

6. 6

   Place the berry mixture over medium-high heat; cook for 3 minutes, stirring occasionally.

7. 7

   Stir in 1/4 cup sugar.

8. 8

   Combine the water and cornstarch in a small bowl; add to pan, and bring to a boil.

9. 9

   Cook 1 minute, stirring constantly.

10. 10

    Remove from heat; stir in juice.

11. 11

    Cool completely.

12. 12

    Arrange whole strawberries, stem sides down, in crust.

13. 13

    Pour cooled strawberry mixture over whole strawberries.

14. 14

    Cover loosely, and chill 4 hours.

15. 15

    To prepare the topping, combine graham cracker crumbs, nuts, sugar, and melted butter in a small bowl.

16. 16

    Place crumb mixture in a small skillet over medium heat.

17. 17

    Cook 2 minutes or until golden brown; cool.

18. 18

    Sprinkle crumb mixture over pie.

19. 19

    Top each serving with whipped topping.