Frozen Strawberry Pie

Ingredients:

• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter melted
• 1 tablespoon granulated sugar
• 1 quart fresh strawberries, hulled and sliced
• ¾ cup granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1 cup heavy cream (I like using Country Crock plant-based cream)
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Steps:

Preheat the oven to 350°F (175°C).

In a mixing bowl, combine the graham cracker crumbs, melted butter, and 1 tablespoon of granulated sugar. Mix well until the crumbs are evenly coated.

Press the crumb mixture into the bottom and up the sides of a 9-inch pie dish. Make sure to create an even and firm crust.

Bake the crust in the preheated oven for 10 minutes. Remove from the oven and let it cool completely.

In a medium saucepan, combine the sliced strawberries, ¾ cup of granulated sugar, cornstarch, and lemon juice. Cook over medium heat, stirring occasionally, until the mixture thickens and the strawberries release their juices. This should take about 5-7 minutes.

Remove the strawberry mixture from the heat and let it cool completely.

In a mixing bowl, whip the heavy cream until soft peaks form. Add the powdered sugar and vanilla extract, and continue whipping until stiff peaks form.

Gently fold the cooled strawberry mixture into the whipped cream until well combined.

Pour the strawberry and cream mixture into the cooled graham cracker crust, spreading it evenly.

Place the pie in the freezer and let it freeze for at least 4 hours, or until firm.

Once the pie is fully frozen, remove it from the freezer and let it sit at room temperature for a few minutes before slicing and serving.

Garnish with additional sliced strawberries, if desired, and enjoy your refreshing frozen strawberry pie!

Note: If you’re not serving the pie immediately, cover it with plastic wrap or aluminum foil and keep it stored in the freezer for up to one week.

Enjoy!