Hands-on Time
20 Mins
Total Time
5 Hours 20 Mins
Yield
Serves 10 (serving size: 1 slice)

The filling for our killer pie is somewhere between ice cream and mousse--a creamy concoction that's ridiculously easy to make.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Finely grind wafers in a food processor. Add butter, egg white, and salt; process until well combined. Gently press mixture into bottom and up sides of a 5-inch deep-dish pie plate coated with cooking spray. Bake at 350° for 10 minutes. Cool 10 minutes on a wire rack. Freeze 30 minutes or until well chilled.

Step 3

Slice 1 cup of strawberries; place in large bowl. Add 1 tablespoon strawberry jam and lemon juice; gently stir. Stir in sweetened condensed milk. Gently fold in whipped topping. Spoon mixture into prepared crust, smoothing top. Freeze 4 hours or up to overnight.

Step 4

Quarter remaining strawberries lengthwise; combine with remaining 3 tablespoons jam. Arrange mixture over pie. Serve immediately.

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Ratings & Reviews

CW1979's Review

NCfromOhio
July 13, 2014
This pie was delicious. I agree that the recipe is a bit vague. I used one sleeve of chocolate graham crackers. Since we're not eating the whole pie in one sitting, next time I would just keep the strawberry topping in the fridge and top each slice with strawberries whenever I have a slice of pie or else the strawberrie freeze and become too hard.

EmilyAshby's Review

SJane1
July 07, 2014
I thought this recipe was excellent. I sliced the berries for filling extra thin so they weren't like the ice rocks others mentioned. I also added a little lemon juice to the topping. I swapped the chocolate grahams for honey/traditional plain graham cravkers, two sleeves for a nice thick crust. My husband and his gradfather loved it! Will definitely make this again!!

SJane1's Review

tpolen
July 04, 2014
Too much "white stuff", not enough strawberries.

tpolen's Review

MichelleZ
July 01, 2014
I agree with the other reviewers about the filling - it had a good flavor, but the strawberries were rock hard. I also thought the recipe was a little vague - 30 wafers? Does the pie need to sit out before serving? Store in frig or freezer after the first 4 hours? I can think of better recipes for good summer strawberries.

catlynn5's Review

CW1979
June 26, 2014
I followed the recipe to a tee, and the filling and topping were so amazing, very yummy! One change I made was I put the pie in freezer for two hours than transferred it to the fridge overnight. I added the berries on top and had a little left over to but a nice little scope on each plate. One of my family’s favs!! Next time trying this out at a family BBQ when it’s required to bring a dish.

MichelleZ's Review

EmilyAshby
June 15, 2014
I was in a rush and used a whole can of sweetened When I served this pie, 14 oz instead of 6 (Think pumpkn pie recipe.) As you can imagine, when I served this pie, we called it a "puddle". It just spread out over the plate. I could try again, but I won't because although I chopped the berries into small pieces, they were still icy bites. And, it's a whipped cream pie with a strawberries on top. Next time I'll make a strawberry pie and put a dollop of whipped cream on it.

NCfromOhio's Review

catlynn5
June 14, 2014
I only made the filling and it was luscious! Next time I'm not going to add the berries to the filling. I'm going to serve the berries on top so they aren't icy.

Jandalewis's Review

Jandalewis
June 14, 2014
My problem with this recipe is the cup of sliced strawberries that are in the whip cream mixture. After freezing the pie for 4 hours and taking out of the freezer to serve, those berries were hard as rocks. It made cutting the pie very difficult. While the whip cream part softened up after a few minutes, those strawberries stayed frozen. So eating the pie meant crunching down on hard, frozen "rocks". If you let the pie sit to soften those berries, then the whip cream mixture turns to melted mush. The taste overall was good, though. I would leave those berries out next time. Also, I crushed chocolate graham crackers to 1 1/2 cups (one sleeve) and that was enough for the crust.