Nothing tastes better on a warm summer day than a cool, frozen dessert. Mom’s Frozen Strawberry Pie brings back fond childhood memories of summer days spent playing outside all day. I loved coming home to enjoy a piece of mom’s delicious pie, a refreshing treat to beat the heat. This pie is a great treat for warm weather dinner parties, because it can be made up to 2 months ahead – another great trick mom taught me about cooking and entertaining.
- 1 cup all-purpose flour
- 1/2 cup chopped walnuts
- 1/4 cup firmly packed light brown sugar
- 1/2 cup butter, melted
- 2 cups chopped fresh strawberries*
- 1 cup granulated sugar
- Pinch salt
- 2 egg whites
- 2 tablespoons fresh lemon juice
- 1 cup whipping cream
- Preheat oven to 350 degrees.
- In a food processor, combine the flour, walnuts, and brown sugar and process until well blended and nuts are finely chopped.
- Stir in the melted butter.
- Press 3/4 of mixture into the bottom of 2 (9-inch) pie pans (or one 13- by 9-inch baking pan) and place remaining 1/4 of mixture into a shallow baking dish.
- Bake crusts and topping, stirring often, 15 to 20 minutes, or until golden brown.
- Set aside to cool.
- In a large mixing bowl, combine strawberries, granulated sugar, salt, egg whites and lemon juice.
- Beat with an electric mixer on medium speed for 20 minutes (yes, 20 minutes—this isn’t a typo!).
- In a large bowl, whip cream with an electric mixer until stiff peaks form and fold into strawberry mixture.
- Spread on top of crust in pan(s).
- Sprinkle top with remaining crumb mixture.
- Freeze for at least 24 hours.
- Place in refrigerator to soften before serving.
Make ahead: Pies can be made up to 2 months ahead and kept frozen.
*Can substitute 1 (10-ounce) package frozen and reduce granulated sugar to 2/3 cup