Mom's Mile High Strawberry Pie
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|½ c||brown sugar|
|½ c||butter, softened|
|½ c||chopped walnuts|
|1 10-oz. pkg||frozen strawberries (or raspberries), in juice, 'just' thawed|
|1 Tbsp||lemon juice|
|1 c||whipping cream, whipped (or 1 pkg. dream whip, prepared as directed)|
Work crust ingredients together as for pie crust; stir in nuts. Spread in bottom of prepared 9x13" cake pan.
Bake 15 minutes at 350°F. Cool. Crumble.
Put half the crumbs back into bottom of the 9X13" pan. Reserve remaining crumbs for topping.
In large bowl of electric mixer, beat berries, egg whites, sugar, and lemon juice together 15-20 minutes on high. Gently fold in whipped cream.
Pour filling slowly into pan on top crumbs. Top with remaining crumbs. Freeze until firm. Cut into squares to serve, topped with a garnish of whipped cream, if desired.