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Frozen Strawberry Pie

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Prep Time 20 minutes
Freeze Time 5 hours
Total Time 5 hours 20 minutes
Servings 8

Ingredients
  

  • Graham Cracker Crust:
  • 1½ cups 150g graham cracker crumbs
  • 5 tablespoons 70g unsalted butter, melted
  • 2 tablespoons granulated sugar
  • Pinch of salt
  • Frozen Strawberry Filling:
  • 2 cups 280g fresh strawberries, hulled
  • 8 oz 225g full-fat cream cheese, softened to room temperature
  • 1 can 14 oz / 395g sweetened condensed milk
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 cup 240ml heavy cream, cold
  • 2 tablespoons powdered sugar
  • Topping:
  • 1 cup 240ml heavy cream, cold
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract
  • Fresh strawberries sliced
  • Mint leaves optional

Instructions
 

  • Mix graham cracker crumbs with melted butter, sugar, and salt until it resembles damp sand. Press firmly into a 9-inch pie dish. Refrigerate for 15 minutes.
  • Blend hulled strawberries until smooth. Strain through a fine mesh strainer if desired for a silkier puree.
  • Beat softened cream cheese until completely smooth, 2 to 3 minutes.
  • Add condensed milk and beat on low until combined. Add strawberry puree, lemon juice, lemon zest, and vanilla. Beat until uniformly smooth and pink.
  • Whip cold heavy cream with powdered sugar to firm peaks. Fold gently into the strawberry mixture in three additions.
  • Pour into the chilled crust and smooth the top. Cover with plastic wrap and freeze for a minimum of 5 hours or overnight.
  • Before serving, whip cold heavy cream with powdered sugar and vanilla to medium-soft peaks. Spread or pipe over the frozen pie.
  • Top with sliced fresh strawberries and mint leaves. Slice with a warmed knife wiped dry between each cut. Serve immediately.

Notes

  • Use the ripest, most fragrant strawberries available — the filling flavor depends entirely on fruit quality
  • Cream cheese must be genuinely room temperature — cold cream cheese always leaves lumps
  • Strain the strawberry puree through a fine mesh strainer for the smoothest filling
  • Freeze overnight for the cleanest, most stable slices
  • Apply whipped cream and fresh strawberries on the day of serving, not before
  • Warm the knife under hot water and wipe dry before each cut for clean slices
  • Keeps tightly covered in the freezer for up to 3 days before topping
  • Leftovers keep frozen for up to 1 week
  • Frozen strawberries work — thaw and drain thoroughly before pureeing
  • For Mixed Berry Pie, replace half the strawberries with raspberries and blueberries