Low sodium graham crackers (120 mg. per 2 whole crackers) help keep this dessert under 100 mg. of sodium per serving. Adjust the sodium content according to the sodium listed in the graham crackers you use.

8 Servings: 82 mg. sodium per serving

1 graham cracker pie crust, baked and cooled (see below)
1-1/2 pound strawberries
1/4 cup sugar
1 Tablespoon fresh lemon juice
1/8 teaspoon salt
4 Tablespoons cornstarch

Prep. Instructions

1. Prepare pie crust.
2. Have all other ingredients on hand.

Cooking Instructions

1. Remove stems from strawberries. Place in a colander; wash and drain.

2. Cut strawberries in half. Place strawberries, sugar, lemon juice and salt into a large blender.* Blend at highest setting until strawberries are liquefied.

3. Pour liquefied strawberries into a saucepan. With a wire whisk, beat cornstarch into the strawberry mixture, 1 Tablespoon at a time, blending completely each time.

4. Heat strawberry mixture on the stove over medium heat until it boils, stirring constantly. Turn heat down to medium low; continue stirring constantly until mixture thickens, about 2 minutes.

5. Pour mixture into pie crust. (It should cover the crust completely.) Allow to cool for 20 to 30 minutes. Then place pie into refrigerator, covered, until serving time. Serve with whipped cream.

*. If you do not have a large blender, divide the ingredients in half, and blend a half at a time, pouring each half into the saucepan.

Graham Cracker Pie Crust

1 cup crushed low sodium graham cracker crumbs (about 6 whole crackers)
3 Tablespoons no salt added butter
1 Tablespoon sugar
1/4 teaspoon ground cinnamon

Cooking Instructions

1. Preheat oven to 300 degrees F.

2. Combine graham cracker crumbs, sugar and cinnamon in a bowl.

3. Melt butter over low heat in a saucepan. Remove from heat. Add graham cracker crumbs, sugar and cinnamon. Stir well to combine.

4. Press graham cracker crumb mixture evenly into a round 8 inch by 2 inch pie plate until the crumbs reach half way up the sides of the pie plate.

5. Bake pie crust for 15 minutes. Allow to cool.

judy@low-salt-recipes.com - Copyright © 2023 Judy Reynolds