Strawberry-Lemon-Buttermilk Icebox Pie with Baked Gingersnap Crust

Preheat oven to 325°. Whisk together first 4 ingredients in a bowl.

Beat egg yolks with a handheld mixer in a medium bowl at high speed 4 to 5 minutes or until yolks become pale and ribbons form on surface of mixture when beater is lifted. Gradually whisk in sweetened condensed milk mixture, and whisk until thoroughly combined; whisk in buttermilk. Pour mixture into prepared crust.

Bake at 325° for 20 to 25 minutes or until set around edges. (Pie will be slightly jiggly.) Cool on a wire rack 1 hour. Cover pie with lightly greased (with cooking spray) plastic wrap, and freeze 4 to 6 hours.

Microwave 3 Tbsp. strawberry jam in a medium-size microwave-safe bowl at HIGH 20 seconds. Stir sliced strawberries into jam. Top pie with strawberry mixture just before serving.