Mile-High Strawberry Pie

Mile-High Strawberry Pie created by LJeffTheChef

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.

Ready In:
3hrs 25mins
Serves:
Units:

ingredients

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.
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RECIPE MADE WITH LOVE BY

@Aunt Cookie
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@Aunt Cookie
Contributor
"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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  1. Dinah M.
    how do you store the leftover pie can it be refrigerated instead of putting it back in the freezer
  2. Dinah M.
    so I'm wondering how should the leftover pie be stored?Can it be refrigerated once it has been frozen?
  3. palong13
    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!
  4. palong13
    Crust
  5. LJeffTheChef
    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?
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