1. Preheat oven to 400-degrees. Lightly sprinkle baking stone with flour. Gently unfold one pie crust and place in center of baking stone; roll to within 1 inch of edge of stone using lightly floured rolling pin. Use a cheese grater to grate 1/4 cup of the pecans evely over crust to within 1 1/2 inches of edge.
2. For streusel, coarsely chop remaining pecans using a food chopper. In a bowl, combine pecans, sugar and cinnamon; mix well. Cut remaining pie crust into 1/2-inch pieces using a crinkle cutter; add to pecan mixture and mix well.
3. Hull and slice strawberries; arrange in a single layer over grated nuts on pie crust. Spoon pie filing over strawberries; sprinkle with streusel. Fold outer edge of pastry up over filling to form a 1 1/2-inch rim. Bake 30-35 minutes or until crust is golden brown. Remove from oven; cool slightly. Serve warm.
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|Serving Size: 1 Serving (33g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 89 (72%)|
|Amt Per Serving||% DV|
|Total Fat 9.8g||13 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 5.6g|
|Polyunsanturated Fat 3g|
|Cholesterol 0mg||0 %|
|Sodium 0.1mg||0 %|
|Potassium 75.6mg||2 %|
|Total Carbohydrate 9.2g||3 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 7.6g|
|Protein 1.3g||2 %|
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Calories per serving: 123
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