Mile High Strawberry Pie
This my friends is not your normal strawberry pie. It is beautiful different and will be a great addition to your strawberry season recipe collection. This recipe comes from the West Coast and from my California family. My Great Aunt Beryl lived on an Avocado grove and served us fresh California Strawberries. My Grandma gave me this recipe from her collection and I made it for the first time not long ago and it was a huge hit. It's kind of like a strawberry shortcake meets creamsicle without the stick and it's super thick, this is where it gets the name…mile high.
Ingredients
Crust
- 1/2 cup softened butter
- 1/4 cup brown sugar
- 1 cup flour
Filling
- 2 cups sliced frozen strawberries
- 1/2 cup white sugar
- 1 tbsp fresh lemon juice
- 1/8 tsp salt
- 2 egg whites
Whipped Cream
- 1 cup whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla
Instructions
Crust
- Mix all crust ingredients together until crumbly. Press into a spring form pan and bake at 350 degrees for 15 minutes. Set aside to cool.
Filling
- Combine frozen strawberries, sugar, lemon juice, salt and egg whites in your mixer. Beat for 20 minutes. Yes, you read this correctly, 20 minutes! Set aside.
Whipped Cream
- In a mixer combine whipping cream, powdered sugar and vanilla. Beat this all together until it is whipped, but not too stiff. Fold this whipped mixture into the filling mixture.
- Place the combined filling and whipped cream into the crust. Cover the top with plastic wrap and place in the freezer . Let it freeze for several hours or over night. You should store any left overs in the freezer. This softens up very fast.
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