Double Strawberry Smoothie Pie

  • Yield 8 servings

A delightful strawberry filling is found in this healthier take on graham cracker crust.


1 1/4 cups graham cracker crumbs (about 12 squares)
2 tablespoons ground flaxseed or wheat germ
1 tablespoon granulated sugar
1 -- egg white, slightly beaten
1 tablespoon unsalted butter, melted
1 tablespoon canola oil
1 1/2 cups frozen strawberries, thawed
1 cup 100% cranberry strawberry, or cranberry raspberry juice, divided
2 envelopes unflavored gelatin
3/4 cup low-fat strawberry yogurt
3 tablespoons granulated sugar
-- Light whipped cream, optional


  1. Preheat oven to 350F.  For the pie crust, stir together the graham cracker crumbs, flaxseed, sugar, egg white, butter, and oil in a large bowl until well combined.
  2. Using the back of a large spoon, press the crumb mixture firmly on the bottom and up the sides of a 9-inch pie plate.  Bake about 8 minutes (the color of the crust won't change).  Cool before filling.
  3. Meanwhile, in a blender, blend together the strawberries and 1/2 cup of the juice until smooth.  Pour into a small saucepan and bring to a boil.  Stir occasionally to break up any frothy bubbles.
  4. Place the remaining 1/2 cup juice in a large bowl.  Sprinkle the gelatin over the juice and let it stand 1 minute.  Add the hot juice mixture and stir, or gently whisk, until the gelatin completely dissolves, about 5 minutes.  Stir in the yogurt and sugar.
  5. Pour the mixture into the prepared pie crust.  Carefully transfer to the refrigerator, and chill, uncovered, until firm, about 3 hours.  Serve with light whipped cream as desired.

Recipe reprinted with permission from Liz Weiss and Janice Bissex’s No Whine with Dinner (Melrose, Mass.: M3 Press, 2011). 



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