Looking for a new dessert to serve at your next gathering? Make this spectacular Strawberry Cream Pie and everyone will be talking about it! Light, airy and full of strawberry flavor, it’s different that other strawberry pie recipes. First, it’s frozen (perfect for making ahead). Second, the crust is made with walnuts instead of graham cracker crumbs. And third, the filling is made with fresh strawberries and just a few other ingredients that amp up its natural sweet berry flavor. No strawberry jam, no cream cheese, no sweetened condensed milk! And my detailed instructions, along with recommended tips, will ensure it comes out perfect every time.
Nothing tastes better on a warm summer day than a cool, frozen dessert. And my 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 cool pie, a refreshing treat to beat the heat. It’s a great treat for warm weather dinner parties, because it can be made up to 2 months ahead – making this frozen strawberry dessert perfect for stress-fee entertaining. When you’re ready, just take it out of the freezer, slice and serve. Easy, elegant and impressive!
Frozen Strawberry Cream Pie is fluffy, refreshing, and chock-a-block full of sweet, fresh strawberry flavor. Plus it can be made and frozen up to 2 months ahead, making it perfect for entertaining!
Walnut Crust and Topping
- 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 – see Note
- 1 cup granulated sugar
- Pinch salt
- 2 egg whites
- 2 tablespoons fresh lemon juice, or more to taste (depends on sweetness of strawberries)
- 1 cup whipping cream
Walnut Crust and Topping
- 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) deep dish pie pans (or one 13- by 9-inch baking pan) and place remaining 1/4 of mixture into a shallow baking dish. Note: this equates to around 3/4 cup nut mixture in each pie pan and 1/2 cup nut mixture in the shallow baking dish.
- Bake crusts and topping, stirring the crumbs in the shallow dish one to two times, for 15 to 20 minutes if glass dishes or 20 to 25 minutes if ceramic – or until golden brown. Remove from oven and 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!). Mixture will increase in size significantly.
- Taste and whip in more lemon juice if needed. Set aside.
- In a large bowl, whip cream with an electric mixer until stiff peaks form; fold into strawberry mixture.
- Spoon mixture evenly on top of crust in pan(s); smooth top.
- Sprinkle remaining crumb mixture evenly over top. Freeze for at least 24 hours.
Make ahead: Pies can be made up to 2 months ahead, well wrapped and kept frozen.
Note on strawberries: Can substitute 1 (10-ounce) package frozen strawberries, thawed and patted dry. If frozen strawberries are sweetened, reduce granulated sugar to 2/3 cup.