Strawberry Pie

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 chopped hazelnuts or almonds

1 1/2 teaspoons sugar

1 1/2 teaspoons butter, melted

1/2 cup frozen reduced-calorie whipped topping, thawed

Preparation

Preheat oven to 350°.



Combine first 3 ingredients in a bowl, tossing with a fork until moist. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350° for 15 minutes; cool on a wire rack.



To prepare the filling, combine strawberry slices and vinegar in a medium nonstick skillet. Place the berry mixture over medium-high heat; cook for 3 minutes, stirring occasionally. Stir in 1/4 cup sugar. Combine the water and cornstarch in a small bowl. Add to pan, and bring to a boil. Cook 1 minute, stirring constantly. Remove from heat; stir in juice. Cool completely. Arrange whole strawberries, stem sides down, in crust. Pour cooled strawberry mixture over whole strawberries. Cover loosely, and chill 4 hours.



To prepare the topping, combine 3 tablespoons cracker crumbs, nuts, 1 1/2 teaspoons sugar, and 1 1/2 teaspoons melted butter in a small bowl. Place crumb mixture in a small skillet over medium heat. Cook 2 minutes or until golden brown; cool. Sprinkle crumb mixture over pie. Top each serving with whipped topping.