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No-Bake Chocolate Strawberry Butterscotch Pie Recipe

While this no-bake chocolate strawberry butterscotch pie tastes decadent, it is rich in protein, dietary fiber, vitamins, minerals, and antioxidants. Recipe courtesy Rima of Kleiner Nutrition.

Servings: 12

Active time: 40 minutes

Total time:

Ingredients

  • 1/4 c cornstarch
  • 1 1/2 c nonfat milk
  • 2 Davidson's Safest Choice® pasteurized egg(s)
  • 1/4 c unsalted butter
  • 1 c brown sugar
  • 2 c Greek non-fat plain yogurt
  • 1 Tbsp vanilla extract
  • pinch salt
  • 1 9 oz package chocolate wafers or graham crackers
  • 1 pint strawberries, sliced
  • 1/2 c dark chocolate chips

Preparation

  1. Whisk together cornstarch, milk, and eggs in small bowl. Set aside.
  2. Melt butter over medium heat in large saucepan. Add brown sugar; reduce heat to medium-low and cook mixture about 10 minutes, stirring occasionally. Add egg mixture, yogurt, vanilla, and salt to butter mixture and whisk until well-combined. Turn heat to medium-high and cook 7 minutes, until mixture begins to bubble. Remove from heat.
  3. Meanwhile, melt chocolate chips in double boiler or in 30-second increments in microwave until melted.
  4. Lay chocolate cookies on bottom of 9-inch pie pan to create cookie layer. Spoon 2 cups butterscotch mixture on top of cookie and spread evenly. Spread half strawberry slices on top of butterscotch layer. Repeat the three layers with remaining ingredients. Drizzle melted chocolate on top of strawberries.
  5. Cover lightly with parchment paper or foil and refrigerate for at least 5-6 hours or overnight.

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Nutrition Facts

Serving Size (1/12 of recipe)
Total Servings 12

Amount Per Serving:

Nutrition Category Amount
Calories 310
Calories from Fat 90
Total Fat 10g (15% DV)
Saturated Fat 5g (25% DV)
Trans Fat 0g
Cholesterol 40mg (13% DV)
Sodium 150mg (6% DV)
Total
Carbohydrate
47g (16% DV)
Dietary Fiber 2g (8% DV)
Sugars 32g
Protein 8g
Vitamin A 4%
Vitamin C 25%
Calcium 15%
Iron 6%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.