Healthier Frozen Strawberry Pie
"A lighter version of frozen strawberry pie. This pie can be frozen for up to two weeks before serving. There are a lot of separate chilling times to this recipe. You may want to start the day before you want to serve."
Original is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (175.2 g)
- Calories 678.9
- Total Fat - 27.1 g
- Saturated Fat - 9.7 g
- Cholesterol - 55 mg
- Sodium - 385.2 mg
- Total Carbohydrate - 98.7 g
- Dietary Fiber - 13.8 g
- Sugars - 27.8 g
- Protein - 14.1 g
- Calcium - 71.6 mg
- Iron - 4.1 mg
- Vitamin C - 0 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
CRUST Whirl vanilla wafers in food processor until fine crumbs. Add melted butter and oil pulse until combined.
Step 2
Press crumbs on bottom and sides of shallow 9" pie plate. Refrigerate 20 minutes.
Step 3
BRING TO ROOM TEMPERATURE BEFORE BAKING if you are using a glass pie plate. Bake until golden, 15 -18 minutes. Cool completely before filling.
Step 4
FILLING Beat cream cheese until smooth. Add powdered sugar and continue to beat until smooth.
Step 5
In food processor or blender, puree 1/4 pound of the strawberries. There should be about 1/3 cup of puree. Fold puree into filling. Pour filling into crust. It will not reach the top.
Step 6
Freeze just until firm. 1 1/2 - 2hours.
Step 7
TOPPING Quarter, half or slice remaining strawberries. Toss with granulated sugar and let stand 10 minutes.
Step 8
Let pie set at room temperature 40 minutes before serving. Top each slice with strawberry topping.
Tips
No special items needed.
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