Strawberry Pie

1/4  cup		xylitol
3  lb.		strawberries
2  tablespoons		cornstarch
2  packets		Truvia Sweetener
1/2  cup		Water
12  servings		MY Pie Crust [recipe]

Tip: For nutritional information on all the ingredients in Strawberry Pie just click on each ingredient name. Then adjust the serving size for any Strawberry Pie ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Preheat oven to 350°F. Crush graham crackers in food processor. Add maple syrup in a stream. Press into greased glass pie pan. Bake for 10 minutes. Cool completely on cooling rack, about 15 minutes.

Place in blender: 1 1/2 C. strawberries, water, xylitol, Truvia and cornstarch. Pour into 2-quart saucepan. Cook, stirring constantly, until mixture boils and thickens. Cool completely, about 30 minutes.

Place remaining strawberries, whole or sliced, in cooled baked shell, arranging them artfully in a mound. Pour cooked strawberry mixture evenly over berries. Refrigerate until set, about 3 hours, before serving.

Just before serving, top pie with sweetened whipped cream. Cover and refrigerate any remaining pie.