Ingredients
Method
Prepare the Crust
- In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish.
- Chill the crust in the refrigerator for 30 minutes to set.
Make the Filling
- In a separate mixing bowl, whip the heavy cream until soft peaks form.
- Gradually add powdered sugar and vanilla extract while continuing to whip until stiff peaks form.
- Gently fold in the sliced strawberries and lemon juice until evenly distributed.
Assemble and Freeze
- Spoon the strawberry filling into the chilled crust, spreading it evenly.
- Cover the pie with plastic wrap and freeze for at least 3 hours or until firm.
Serve
- Remove the pie from the freezer and let it sit at room temperature for about 10 minutes before slicing.
- Serve slices chilled, optionally garnished with additional strawberries or whipped cream.
Nutrition
Notes
For best results, use fresh strawberries and ensure the heavy cream is very cold before whipping.