1 cup all purpose flour
¼ cup brown sugar
½ cup butter
½ cup chopped pecans
Cut the butter into the flour & sugar until crumbly, then stir in the chopped pecans. Press into a 9" x 13" baking dish and bake at 300 for 20 minutes. Set aside to cool completely. NOTE: I make this dessert with a spring form pan (it looks prettier). I just bake the crust a few extra minutes.
FILLING
2 egg whites
1 cup granulated sugar
2 cups sliced strawberries
1 cup heavy whipping cream
1 teaspoon lemon juice
Pulse the strawberries a couple of times in a food processor to chop them finely. Add the egg whites, sugar and lemon juice to the strawberries. Beat with electric mixer on high for ten minutes. This will really expand, so use a BIG bowl (it fills my kitchen aid bowl). In a different bowl, beat the heavy whipping cream until you get stiff peaks. Gently fold it into the strawberry meringue mixture. Pour into baked-cooled crust and cover well. Freeze for at least 6 hours, preferably overnight. This is OH SO GOOD!!!
I made mine in a 9" x 3" spring form pan and it filled it to the top. Make sure you freeze it overnight. The person I got this recipe from said that she had to take it out of the freezer 15 minutes early for easy slicing, but mine sliced PERFECTLY directly out of the freezer (and it had been in the freezer for 24 hours!).
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