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7 Up Strawberry Pie Recipe: Delicious Healthy Version


Strawberry pie - delicious light version

Himself had heard about strawberry pie made using 7 Up. Could I have a go at making it, he asked? (He does this to me lot - it keeps me on my culinary toes). So I looked up the traditional recipe and was horrified at the ingredients I saw. Truly.

The pop didn't worry me too much. I used the diet version to minimise junk but four tablespoons of cornstarch? A cup of sugar? Jello? Full-on cream? Heavy pastry? Food colouring? No thank you. This was going to take some serious thought...

But it was a great challenge and I was determined to make it as healthy as possible but - of course - I also wanted it to be wonderfully, delightfully tasty. Because life seems to move at a million miles an hour, I wanted it to be quick and easy to make. Phew. The result was absolutely fantastic.

Note that this recipe can be made without any animal produce if substitutions are made.


What you'll need

  • 16 oz. strawberries, hulled and sliced.
  • 1 slab frozen puff pastry. (I admire you greatly if you make your own).
  • 1 bottle 7 Up (10 oz.)
  • 1 tablespoon cornstarch
  • 1 teaspoon honey
  • 1 teaspoon red wine

Here's how easy it is

  1. Preheat the oven to 400 degrees if you're using frozen puff pastry. Place the slab of pastry on a baking tin - the Pepperidge Farm version I use is exactly the right size so no rolling is required. Bake for about twenty minutes until it's risen and a golden brown in colour. Place on a wire rack to cool. This can be made ahead and kept in the fridge in foil.
  2. Heat the 7 Up in a saucepan on the stove. Add the honey. When it has boiled turn the heat down slightly and add the cornstarch, stirring well. This turns into an unattractive grey colour which is why the traditional recipes uses food colouring. I added a teaspoon of red wine which coloured the sauce beautifully and added a certain something to the taste.
  3. This needs to simmer for about fifteen to twenty minutes. It thickens beautifully into a syrup. Allow it to cool and then add the strawberries. This can be made ahead and kept in the fridge. I like to leave it until the next day - the strawberry flavour is really drawn out by the syrup - but that's not necessary.
  4. Cut the pastry in half lengthwise and place the bottom half on a pretty serving dish or tray. If there is any uncooked pastry on either half,remove it. Pile the strawberry / syrup mix onto the bottom half and add the top half as a lid. Serve with the sauce of your choice (see below) and a few reserved fresh strawberries.

By the way, if you want to know the best and easiest way to hull strawberries, click here.


Heavy cream is for special occasions and this pie should be a regular part of the menu, not just saved for high days and holidays. That's why I don't use cream. Instead, I offer two separate sauces both with booze floaters. Sometimes I use one, sometimes the other, sometimes both.

For the first sauce

  • 2 tablespoons ricotta
  • 1 teaspoon honey
  • 2 teaspoons rum

For the second sauce

  • 2 tablespoon low fat cream cheese
  • 1 teaspoon Bailey's Cream Liqueur

Make the sauces in seconds

To make the first sauce, mix the ricotta with one teaspoon rum (reserve the other) and the teaspoon of honey. I like to let this chill in the fridge for a while so the flavours can mingle but it's not essential. Serve in a small dish with the floater (the reserved teaspoon of rum) poured on top.

The second is even simpler. I just put the cream cheese into a small bowl and add the Bailey's floater on top.

Both these are delicious served with the pie in place of heavy cream and both can be made in advance and kept in the fridge.


Look at that lovely syrup oozing out of the crisp light pastry.

© 2014 Jackie Jackson


Richard from Hampshire - England on July 12, 2014:

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I'm intrigued! Never heard of using 7Up in cooking before but now my interest is piqued and I shall be experimenting further :)

MariaMontgomery from Coastal Alabama, USA on June 29, 2014:

Sounds so very good.

Jackie Jackson (author) from Fort Lauderdale on June 27, 2014:

@favored: Absolutely!

Shinichi Mine from Tokyo, Japan on June 27, 2014:


RinchenChodron on June 23, 2014:

Sounds mouth-watering! Yum.

Fay Favored from USA on June 23, 2014:

You can make this without the rum right?

Fay Favored from USA on June 23, 2014:

Have to wait until the next shopping trip. Berries are in season so this should make it to the list.

VioletteRose LM on June 22, 2014:

Strawberries are my favourite fruits, this one sounds delicious!

Doc_Holliday on June 22, 2014:

I like that this is quick and easy. But will have to find a substitute for 7 Up.

ideadesigns on June 19, 2014:

I need to make me a strawberry pie after seeing this! Yum! Strawberries and great in a lot of recipes but I've not tried it in a pie. Good idea.

Rhonda Albom from New Zealand on June 19, 2014:

I will be trying your recipe as soon as strawberries come into season.

Rhonda Albom from New Zealand on June 19, 2014:

I will be trying your pie as soon as strawberries come into season :)

Kathryn Grace from San Francisco on June 19, 2014:

Boy, have you got me thinking about the science of this recipe! The carbonation in the soda would dissipate due to the heat, right? So it's the sugars and perhaps the citrus flavorings we're going for there? I love that you found ways to substitute healthier options for several ingredients, and the wine! Brilliant! Looks delicious.

Charito Maranan-Montecillo from Manila, Philippines on June 18, 2014:

Mmmm...I could die for a piece of your pie!

Giovanna from UK on June 18, 2014:

If the birds and bugs would stop attacking my strawberries -then I could make this delicious pie too! What can I do to stop them from eating everything I grow? I love the pictures in this lens.

Virginia Allain from Central Florida on June 18, 2014:

My strawberries should be ready to pick next week. Glad I found this.

Denise McGill from Fresno CA on June 18, 2014:

Yum. I need to try this.

rebekah-grelen on June 15, 2014:

Looks delicious!

Jackie Jackson (author) from Fort Lauderdale on June 14, 2014:

@TerriCarr: Thank you!

TerriCarr on June 13, 2014:

I love how you refer to him as himself - Funny!

Deborah Carr from Orange County, California on June 11, 2014:

Mmmmm! This recipe sounds delicious!

Leah J. Hileman from East Berlin, PA, USA on June 03, 2014:

I think this sounds delightful.

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