Mile High Strawberry Pie

January 31, 2013

135

This is the perfect pie on a hot day after a heavy meal. It is light and sweet and has always been a hit when I have served it. The best part is that you make it ahead of time and it lasts for 5 days in the freezer. Also, one recipe makes two pies!

1/2 pint whipping cream
2 (10oz.) packages of sweetened frozen strawberries (partially thawed)
1 c. white sugar
1 Tablespoon lemon juice
2 large egg whites
2 extra serving graham cracker crusts

Whip the whipping cream. While it is whipping add the vanilla. Place in the refrigerator until ready to use. Combine strawberries , sugar, lemon juice and egg whites in a stand up mixer. Beat 10-15 minutes until stiff. Fold in whipped cream and divide among the two graham cracker crusts. Cover and freeze for up to 5 days. Before serving allow to thaw for about 10 minutes.

Nutritions

Calories
111

Sodium
23mg
0% DV

Fat
10g
16% DV

Protein
1g
2% DV

Carbs
2g
0% DV

Fiber
0.5g
2% DV