Strawberry Frozen Pie
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!Note: this recipe contains raw egg. Consuming raw egg may increase the risk of food borne illness. If you prefer, cook the egg in 140-degree water for 3 minutes before using.
Servings: 16 servings; makes 2 9-inch pies
Calories: 223kcal
Ingredients
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
Strawberry Filling
- 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
Instructions
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.
Strawberry Filling
- 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.
Notes
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.
Nutrition
Calories: 223kcal | Carbohydrates: 24g | Protein: 2g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 57mg | Potassium: 81mg | Fiber: 1g | Sugar: 17g | Vitamin A: 399IU | Vitamin C: 11mg | Calcium: 23mg | Iron: 1mg