Notes for the Road: Walk Georgia Blog

Recipe: Strawberry Creme Pie

Strawberry Creme Pie

Pick-your-own strawberry farms dapple the state and, after being planted in the fall, are ripe for the picking for about six to 10 weeks beginning as early as March. There are three varieties grown in Georgia: Chandler, the most popular, as well as Cameron and Sweet Charlie.

After being picked, strawberries won’t continue to ripen, nor will they turn sweet; they will, however, continue to get red. The flavor of a strawberry isn’t determined by size, but by growing conditions including weather, stages of ripeness, harvest time and variety, according to the website. Fat-free, low in calories and a good source of folic acid, potassium and fiber, eight medium-sized strawberries yield 160 percent of the U.S. recommended daily amount of vitamin C.

Strawberry Crème Pie

This is a nice dessert for a hot day, and much lower in calories than similar strawberry cream pies. This recipe makes eight servings.

Ingredients

  • 1 package reduced-fat cream cheese, softened
  • 6 packets sugar substitute
  • 1 teaspoon vanilla
  • 9-inch reduced-fat graham cracker pie crust
  • 1 cup cold water
  • 2 tablespoons cornstarch
  • 1 package sugar-free strawberry gelatin
  • 12 packets sugar substitute
  • 1 pint strawberries, hulled and sliced
  • 8 tablespoons lite whipped cream

Directions

  1. Beat cream cheese with 6 packets sugar substitute and vanilla in small bowl until fluffy. Spread evenly on crust.
  2. Mix cornstarch with cold water in small saucepan. Heat to boiling, whisking constantly until thickened, about 1 minute. Add gelatin and 12 packets of sugar substitute. Whisk until gelatin is dissolved. Cool 10 minutes.
  3. Arrange half of the strawberries on the cream cheese. Spoon half of the gelatin mixture over the berries. Cover with remaining berries and the final half of the gelatin mixture.
  4. Refrigerate at least 1 hour or until pie is set. Serve with whipped topping.

Nutrition Information per serving

  • Calories: 206
  • Carbohydrates: 24 grams
  • Protein: 2 grams
  • Fat: 10 grams
  • Saturated fat: 7.5 grams
  • Cholesterol: 20 grams
  • Sodium: 141 milligrams
  • Dietary Fiber: 1 gram