Mile High Strawberry Pie

Mile High Strawberry Pie

1 package of frozen strawberries (Do not use Fresh)
3 egg whites
1/2 cup sugar
1 tablespoon lemon juice
1-1/2 cups whipped cream
1 large deep-dish baked pie shell

Beat frozen strawberries, egg whites, sugar and lemon juice with an electric mixer for 15 minutes. Fold in 1 cup whipped cream. Gently pour into pie shell and pile very high.

Put in freezer for at least 24 hours. Cut into 8 servings from freezer. Top each piece with a tablespoon of whipped cream and a fresh strawberry.

Mile High Strawberry Pie

Makes one 9-inch single-crust pie; 8 servings
One 16-ounce package frozen sweetened strawberries, partially thawed
1/2 cup granulated sugar
1 tablespoon fresh lemon juice
1/8 teaspoon salt
4 large egg whites (pasteurized egg whites)
1 cup heavy cream
1/4 cup confectioners? sugar
1 teaspoon vanilla extract

  1 recipe Nut Crust made with almonds, patted over the bottom and up the sides of a 9-inch springform pan and baked

  With an electric mixer on low speed, beat the strawberries, granulated sugar, lemon juice, salt, and egg whites in a large mixing bowl until just blended. Gradually increase the speed of the mixer to high and beat until the strawberry mixture is light and fluffy, about 18 more minutes.

  Wash and dry the beaters well and in a medium-size mixing bowl, beat the heavy cream, confectioners? sugar, and vanilla until the cream mixture holds soft peaks. Using a rubber spatula, fold the whipped cream into the strawberry mixture and spoon the filling into the prepared crust. Cover with plastic wrap and freeze for 8 hours or overnight.

  Remove from the freezer about 30 minutes before serving, and release and remove the sides of the pan.

Nut Crust
1 1/2 cups all-purpose flour
1/2 cup (1 stick) unsalted butter, melted
1/2 cup sugar
1/2 cup chopped nuts (see Note)

  Preheat the oven to 350 degrees F.

  In a medium-size mixing bowl, combine all the ingredients with your hands or blend with a rubber spatula. Pat evenly over the bottom and up the sides of a 9-inch springform or deep-dish pie pan.

  Bake until the crust is just beginning to brown, about 12 minutes. Remove from the oven and continue with the recipe of your choice.

NOTE
Use flaked almonds, unsalted dry-roasted cashews and peanuts, whole macadamia nuts or pistachios, chopped hickory nuts or pecans, or whole hazelnuts. Chop the nuts in a hand-cranked nut grinder or in a food processor.