1 package (3.4 ounces) instant vanilla pudding mix
1 cup skim milk
9-inch graham cracker pie crust:
1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/3 cup melted margarine or butter
2 pint baskets California strawberries, stemmed
Powdered sugar, for dusting
Graham Cracker Crust
Heat oven to 375 degrees. In bowl mix 1 1/4 cups graham cracker crumbs with 1/4 cup sugar and 1/3 cup melted margarine or butter until thoroughly blended. Press crumb mixture firmly onto bottom and side of 9-inch pie plate. Bake in center of oven about 8 minutes until lightly brown, cool.
In bowl, whisk pudding mix and milk 2 minutes; chill 30 minutes. Spread pudding evenly in piecrust. Cover top of pie with strawberries, pointed ends up. Dust lightly with powdered sugar.