DOUBLE STRAWBERRY SMOOTHIE PIE

Ingredients


Pie Crust:
1 ¼ cups Graham Cracker crumbs (or enough crushed Graham crackers to equal 1 ¼ cups)
2 tablespoons ground flaxseed
1 tablespoon granulated sugar
1 egg white, beaten
1 tablespoon butter, melted
1 tablespoon canola oil

Pie Filling:
1 ½ cups frozen strawberries, thawed
1 cup cranberry strawberry juice, divided
2 envelopes unflavored gelatine
3/4 cup strawberry lowfat yogurt
3 tablespoons granulated sugar

Directions:

1.Preheat the oven to 350°F. In a large bowl, stir together the Graham cracker crumbs, flaxseed, sugar, egg white, butter, and canola oil 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 for 6 to 8 minutes. Cool before filling.
3.Meanwhile, in a blender, blend together the strawberries and ½ 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 ½ cup juice in a large bowl. Sprinkle the gelatine over the juice and let stand 1 minute. Add the hot juice mixture and stir or gently whisk until the gelatine completely dissolves, about 5 minutes. Stir in the yogurt and sugar.
5.Pour the mixture into the pie plate. Refrigerate until firm, about 3 hours. Serve with whipped cream as desired.