Nothing tastes better during these warm summer nights than a cool, frozen dessert. Mom’s Frozen Strawberry Pie brings back fond memories of hot summer days in my childhood. After running around outside in the heat, nothing tasted more refreshing than eating a piece of this delicious pie that explodes with strawberry flavor. And mom loved making it for stress-free dinner parties, as it can be made up to 2 months ahead.
Frozen Strawberry Pie
1 cup flour
1/4 cup brown sugar
1/2 cup chopped walnuts
1/2 cup butter, melted
2 cups sliced fresh strawberries (can also use 1 10-ounce package frozen)
1 cup granulated sugar (reduce to 2/3 cup if using frozen strawberries)
2 egg whites
2 tablespoons fresh lemon juice
1 cup whipping cream
Preheat oven to 350 degrees.
Place the flour, brown sugar and walnuts in the bowl of a food processor and process until well blended and nuts are finely chopped. Stir in the melted butter. Press 3/4 of mixture into the bottom of two 9-inch pie pans (or one 9-by-13 inch pan) and place remaining 1/4 of mixture into a shallow baking dish. Bake crusts and topping until golden brown, around 15 to 20 minutes, stirring the topping often. Set aside to cool.
Combine strawberries, granulated sugar, salt, egg whites and lemon juice and beat with an electric mixer on medium speed for 20 minutes (yes, 20 minutes – this isn’t a typo!). Whip cream until stiff peaks form and fold into strawberry mixture. Spread on top of crust in pans. Sprinkle top with remaining crumb mixture. Freeze for at least 24 hours. Place in refrigerator to soften a bit when you sit down for dinner.
Make ahead: Pie can be made up to 2 months ahead and kept frozen.