Walnut Crust and Topping

1. Preheat oven to 350 degrees.
2. In a food processor, combine the flour, walnuts, and brown sugar and process until well blended and nuts are finely chopped.
3. Stir in the melted butter.
4. 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.
5. 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.

Strawberry Filling

1. 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.
2. Taste and whip in more lemon juice if needed. Set aside.
3. In a large bowl, whip cream with an electric mixer until stiff peaks form; fold into strawberry mixture.
4. Spoon mixture evenly on top of crust in pan(s); smooth top.
5. Sprinkle remaining crumb mixture evenly over top. Freeze for at least 24 hours.