Double Strawberry Smoothie Pie

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Course: Dessert
Servings: 8
Calories: 156kcal
Author: Meal Makeover Moms


Pie Crust:

  • 1 1/4 cups graham cracker crumbs about 12 squares
  • 2 tablespoons ground flaxseed or wheat germ
  • 1 tablespoon unrefined sugar
  • 1 egg white beaten
  • 1 tablespoon unsalted butter melted
  • 1 tablespoon canola oil

Pie Filling:

  • 1 1/2 cups frozen strawberries thawed
  • 1 cup 100% cranberry strawberry or cranberry raspberry juice divided
  • 2 envelopes unflavored gelatin
  • 3/4 cup strawberry low-fat yogurt
  • 3 tablespoons sugar preferably raw
  • Light whipped cream optional

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  • Preheat the oven to 350°F (176°C). For the pie crust, stir together the graham cracker crumbs, flaxseed, sugar, egg white, butter, and canola oil in a large bowl until well combined.
  • Using the back of a large spoon or your fingers, press the crumb mixture firmly on the bottom and up the sides of a 9-inch pie plate. Bake about 8 minutes (the color of the crust won’t change). Cool before filling.
  • Meanwhile, in your Blendtec or Vitamix, blend together on speed 10 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
  • Place the remaining ½ cup juice in a large bowl. Sprinkle the gelatin over the juice and let stand 1 minute. Add the hot juice mixture and stir, or gently whisk, until the gelatin completely dissolves, about 5 minutes. Stir in the yogurt and sugar.
  • Pour the mixture into the prepared pie crust. Refrigerate until firm, about 3 hours. Serve with light whipped cream and garnish with strawberries and mint leaves or as desired.
  • All done! Enjoy!! Now take a photo, rate it, and share your accomplishments! :) Tag @BlenderBabes & #BlenderBabes


Calories: 156kcal | Carbohydrates: 24g | Protein: 2.9g | Fat: 5.9g | Saturated Fat: 1.5g | Polyunsaturated Fat: 4g | Cholesterol: 4.8mg | Sodium: 89.6mg | Fiber: 1.8g | Sugar: 15.1g


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