Chilled Strawberry-Rhubarb Pie
Recipe from Ready Crust


Chilled Strawberry-Rhubarb Pie

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Ingredients
  • 1/2   cup
    water, divided
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  • 1/4   cup
    cornstarch
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  • 3   cups
    sliced fresh rhubarb
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  • 2/3   cup
    sugar
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  • 1   teaspoon
    grated orange peel
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  • 3 1/2   cups
    halved fresh strawberries
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  • 1 
    Keebler® Ready Crust® Reduced Fat Graham Pie Crust
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  • 1   cup
    frozen fat-free non-dairy whipped topping, thawed
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Directions
1.
In small bowl stir together 1/4 cup of the water and cornstarch. Set aside.
2.
In large saucepan combine remaining 1/4 cup water, rhubarb, sugar and orange peel. Cook, covered, over medium-high heat until simmering. Remove cover. Simmer, uncovered, about 5 minutes or until rhubarb is very tender, stirring occasionally.
3.
Stir cornstarch mixture. Gradually add to rhubarb mixture, stirring constantly. Cook and stir over medium heat until mixture thickens and boils. Remove from heat. Gently stir in strawberries. Spoon into crust. Cover surface with plastic wrap. Refrigerate at least 4 hours.
4.
Serve with whipped topping. Store in refrigerator.
Nutrition information
Calories 220, Total Fat 4 g, Saturated Fat 0.5 g, Trans Fat 1.5 g, Cholesterol 0 mg, Sodium 110 mg, Carbohydrate 47 g, Fiber 2 g, Sugars 28 g, Protein 2 g. Daily Values: Vitamin A 2%, Vitamin C 70%, Calcium 6%, Iron 2%. Percent Daily Values are based on a 2,000 calorie diet
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