Mile High Strawberry Pie
Description
This is the perfect summer dessert to serve on a hot day because it's so light and refreshing.
Ingredients
Crust:
1 c. flour
1/4 c. brown sugar
1 c. finely chopped pecans
1/2 c. melted butter
Strawberry Filling:
2 pasteurized egg whites, at room temperature
1 c. sugar
2 c. chopped fresh strawberries
2 T. freshly squeezed lemon juice
1 c. whipping cream
fresh strawberries and sweetened whipped cream, for garnish, if desired
Directions
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Preheat oven to 350 degrees.
Crust:
Place flour, brown sugar, chopped pecans and melted butter in a bowl; mix well. Pat into the bottom of a 9 x 13 inch pan.
Bake for 20 minutes or until lightly browned. Cool to room temperature.
Filling:
Combine egg whites, sugar, strawberries and lemon juice in the bowl of a stand mixer; beat for 8-10 minutes until whipped and stiff.
In another bowl, whip the cream until firm peaks form; fold into the strawberry filling mixture; spread over the crust.
Freeze for at least 6 hours before serving. Remove from freezer about 10 minutes before serving.
Serve, garnished with a dollop of whipped cream and fresh strawberries, if desired.
18 servings.