Crust:
1 sleeve graham crackers, crushed
1/4 cup wheat germ
1/3 cup coconut oil (can substitute butter)
1/4 cup sugar

Filling:
1/4 cup pure maple syrup
1 (8 oz) package cream cheese (reduced-fat optional)
5 cups of sliced strawberries (reserving 1 cup, can substitute or mix with other in-season berries)
Juice of 1/2 lemon
1/4 cup sugar
2 tblspns cornstarch mixed with 2 tblspns water

Mix the crust ingredients with a fork in a large bowl (or pulse in cuisinart). Pat crust down into a pie plate. Blend the maple syrup and cream cheese until smooth and pour over the crust. Chill for about an hour in the fridge while preparing strawberries. Reserve about a cup of the sliced strawberries, and place remaining 4 cups into a pot with the lemon juice and sugar. Cook on med or med-low for about 10 minutes and bring to boil. Quickly mix in the water-cornstarch mix until it thickens. Take the pot off the stove and cool to room temperature. Spread the reserved cup of uncooked fresh strawberries on top of the cream cheese and then pour the cooked strawberry mix on top. Chill at least an hour (can be made a day ahead of serving.) Serve with whipped cream.

Recipe courtesy of Claire Caprioli