This is a delightful dessert for any hot summer day. A crumb crust of brown sugar, flour, pecans and butter is topped with a fluffy mixture of whipped cream, chopped strawberries, sugar and the whole thing is frozen until you are ready to serve. I hope you give it a try, its very easy to make.
CRUMB CRUST
1 CUP ALL PURPOSE FLOUR
1/2 CUP BROWN SUGAR (packed)
1/2 CUP CHOPPED PECANS
1/2 CUP MELTED BUTTER
Mix the flour, brown sugar, pecans and melted butter. Toast this mixture in a 350 oven (on large cookie sheet that has a lip) for about 12 to 15 minutes or until you can smell the pecans (stir this mixture a couple of times while it is baking). Remove from oven and spread the mixture into a greased 9" x 13" baking dish and set aside to cool.
FILLING (TWEAKS ARE IN BLUE)
2 EGG WHITES
1 CUP WHITE SUGAR
2 CUPS SLICED STRAWBERRIES (see note)
2 TABLESPOONS LEMON JUICE
1 CUP HEAVY WHIPPING CREAM
In a large mixing bowl, beat the egg whites, chopped berries, sugar and lemon juice until it is light and fluffy (will looked like whipped cream).
In a separate bowl, whip the cream until stiff. Fold into the strawberry mixture and spoon over the crust. Freeze overnight.
NOTE: Instead of 2 cups of sliced strawberries, I used 12 ounces of frozen strawberries and chopped them VERY fine in the food processor (while they were still frozen). It measured out to be 2 cups of finely chopped strawberry pulp.
NOTE: I also changed the pan size from the suggested 9" x 13" to a 9" spring form pan. It gave me a much thicker pie.
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