Frozen Strawberry Cream Pie

Frozen Strawberry Cream Pie

Dear Pin­ter­est,
Some­times you really make me crazy. With your sand­wiches that look like panda bears and your women whose lifestyle allows them to end­lessly slouch around look­ing skinny in chunky sweaters and knee-ripped jeans. And do not get me started on the rooms. Where do those peo­ple keep all their crap?! Are there really peo­ple liv­ing with kids who do not have their puz­zles, art work, teenysharp­plas­tic­toys and socks cov­er­ing every sur­face? A girl can feel a bit stabby about it, you know?

But then you turn it around and deliver some­thing really good. Not merely pretty and aspi­ra­tional, but some­thing action­able. Like a recipe that I already have the ingre­di­ents for (okay, I had to pick up whip­ping cream but no bigs). Like, this Frozen Straw­berry Cream Pie that my kids say would win on Chopped. It’s much faster and eas­ier than mak­ing ice cream and looks incred­i­bly pretty. So pretty that it exists on many, many Pin­ter­est boards.

And it hap­pened just as I was feel­ing like I needed a break from the tyranny of Pinterest-perfection. This pie is good enough to redeem even the panda sand­wich that I must get through to find it.

So thanks Pin­ter­est and I’m sorry about all the things I said. I was never really going to leave you. But you knew that, right?

See you soon!

Photo by Maya Visnyei

Strawberry Week: Frozen Strawberry Cream Pie


  • 1 cup flour
  • 1/4 cup brown sugar
  • 1/4 cup almonds chopped quite fine
  • 1/2 cup but­ter, melted
  • 2 egg whites
  • 1/2 cup sugar
  • 1 1/4 cups whip­ping cream
  • 2 Tbps lemon juice
  • 2 cups straw­ber­ries crushed or smashed (or any berries, really. I used half straw­ber­ries, half raspberries)


Pre­heat oven to 325 degrees.

Pre­pare an 8×8" pan well with but­ter. Add the flour, sugar, almonds and but­ter into the pan and give every­thing a good stir. Spread it out in the pan and place in the oven to toast it for 20 min­utes. Remove from the oven take out about 1/3 of the mix­ture and set aside. Press the rest of it with the back of a spoon until you've got a crust cov­ers the entire pan. Allow to cool completely.

Whip your egg whites. Once they're start­ing to get really foamy, add the sugar and whip until you've got stiff, glossy peaks.

In another bowl, whip up the cream until it's in soft peaks.

Gen­tly stir together the egg whites, whip­ping cream, lemon juice and your crushed berries. Pour this lovely pink cream over your crust and gen­tly spread it out into every cor­ner to the pan. Take that extra bit of crunchy stuff you saved ear­lier and sprin­kle it over the top. Cover it all with cling film and put it in the freezer for 3 to 6 hours or overnight. Allow it to sit on the counter for at least 15 min­utes before serv­ing. Dip a knife into a glass of hot water to make cut­ting into the pie eas­ier. Serve in squares.

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