Servings: 8 Prep 15 mins Chill 4 hrs Bake 350?F 14 mins Cook 2 mins
Ingredients
- 6 ounces Nilla wafer cookies
- 2 tablespoons sugar
- 5 tablespoons unsalted butter, melted
- 2/3 cup plus 2 tablespoons sugar
- 1/2 cup cran-raspberry juice
- 2 quarts strawberries (8 cups), hulled and thinly sliced
- 1/4 cup cornstarch
- 1/2 cup heavy cream
Make It
Crust
1. Heat oven to 350 degrees F. Combine Nilla wafers and sugar in a food processor. Pulse until fine crumbs are formed. Transfer to a bowl and add melted butter; stir together until all crumbs are moistened. Press crumbs into bottom and up side of a 9-inch pie plate. Bake crust at 350 degrees F for 14 minutes or until crust is lightly browned. Place on wire rack and cool completely.
Filling
2. In medium-size saucepan, combine 2/3 cup of the sugar, juice, 2 cups strawberries and cornstarch. Gently mash berries with a potato masher. Bring to a boil over medium-high heat and cook 2 minutes or until clear and thickened. Remove from heat and let cool slightly. Stir in remaining strawberries, reserving several for garnish. Pour into cooled crust and refrigerate at least 4 hours.
3. In large bowl, beat together heavy cream and 2 tablespoons sugar until soft peaks form. Spread whipped cream over pie, leaving a 1-inch border around edges. Garnish with reserved berries and serve.
Nutrition Facts
Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 293, Fat, total (g): 13, chol. (mg): 34, sat. fat (g): 7, carb. (g): 45, fiber (g): 3, pro. (g): 2, sodium (mg): 81, Percent Daily Values are based on a 2,000 calorie diet.
