Mile-High Strawberry Pie

"Easy and delicious...and you don't have to turn on the stove. My sister, Katy, gave me this one. Note: cooking time is freezing time for the pie."
 
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photo by LJeffTheChef photo by LJeffTheChef
photo by LJeffTheChef
photo by LJeffTheChef photo by LJeffTheChef
Ready In:
3hrs 25mins
Ingredients:
6
Serves:
6-8
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ingredients

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directions

  • With an electric mixer, beat the egg whites, strawberries, lemon juice, and sugar for 20 minutes (that's not a typo; it really takes 20 minutes!). It will resemble meringue when ready.
  • Fold in the Cool Whip.
  • Put in the prepared crust.
  • Freeze for several hours.

Questions & Replies

  1. how do you store the leftover pie can it be refrigerated instead of putting it back in the freezer
     
  2. so I'm wondering how should the leftover pie be stored?Can it be refrigerated once it has been frozen?
     
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Reviews

  1. Loved this recipe but have seen it with real whipped cream as well. I tried a little heavy cream, vanilla -- and you may need cream of tartar to stabilize but this is a great, crowd-pleasing pie. Excited to try the base with other pie flavors as well...Key Lime or maybe Chocolate Mint?
     
  2. I actually have been making this recipe for years. I use whipped cream instead of whipped topping, but I will try this way next time. Super recipe and a counter top mixer is a life saver. I made it for years with a hand held mixer!!!!
     
  3. I learned to make this pie almost 50 years ago. But, it was the crust that set it apart. Crust: 1 cup all-purpose flour 3/4 cup chopped pecans 1/3 cup margarine, melted 1/3 cup brown sugar Directions Preheat oven to 350 degrees F (175 degrees C). Combine flour, pecans, margarine, and brown sugar together in a bowl until crumbly; transfer to a baking sheet. Bake in the preheated oven, stirring often, until crumbs are lightly browned, 10 to 15 minutes. Transfer the crumbs to a 9x13-inch baking dish. It makes this four-star pie a five-star pie!
     
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Tweaks

  1. Crust
     
  2. I actually have been making this recipe for years. I use whipped cream instead of whipped topping, but I will try this way next time. Super recipe and a counter top mixer is a life saver. I made it for years with a hand held mixer!!!!
     

RECIPE SUBMITTED BY

I wandered onto Recipezaar less than a year ago, looking for a lentil soup recipe. I'm pretty sure I haven't left the computer since then...I've been completely sucked in by this site! Of course, I do take the occasional break to actually cook the recipes I find. When I'm not at my computer or in the kitchen, I'm working toward my PhD in clinical psychology from Kent State. I also work as a therapist at the campus clinic, teach a class (Social Psychology this semester), and work as a research assistant. I'm a little bit busy. I do usually find time every day to cook something for myself with the help of this site, and to exercise (to counteract the effects of the great recipes I find here). I don't have much time in my life for hobbies at the moment (sigh), but I seem to recall that I used to like reading, going to see musical performances, and watching movies. I still do my best to travel as much as possible. My sister, Kate, my boyfriend, Jake, and my friend, Kris, are my favorite travel partners. Kate and I go on an "eatacation" every year. The picture above is (from left) Andrea, me, and Kris, on our first annual Tacky Tourist Weekend.
 
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