Frozen Strawberry Pie

This Frozen Strawberry Pie is the perfect treat to make this summer! It’s truly the perfect combination of sweet and tart from the strawberry filling and rich and buttery from the crumbly almond-butter crust. A great dessert to store in the freezer and pull out to thaw when you’re in the mood for something cool after a long hot day. Keep scrolling for the recipe!

Frozen Strawberry Pie Ingredients

• Butter

• Sugar

• Flour

• Almond extract

• Strawberries

• Egg white

• Lemon juice

• Heavy cream

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Making The Pie

PREP THE CRUST

• Pre-heat the oven to 375-degrees

• Mix the butter, sugar, and flour well

• Save 1/4 c. for strawberry-crumble topping

• Press the rest of the dough into a 8-inch pie pan

PREP THE CRUMBLE

• Mash a strawberry and the 1/4 c. of pie dough in a separate bowl (this just gives your crumble topping a nice pink color)

• Break up into little pieces and place on a parchment-lined baking sheet

BAKE THE CRUST & CRUMBLE

• Bake the crust and crumble for 10-15 minutes (crumbles will need less time than crust)

• Once baked, cool the pie crust and crumbs

• Break up crumbs a bit more after cooled and set aside

FOR THE FILLING

• Put everything besides heavy cream in a bowl and beat until thick and creamy; about 5-8 minutes

• Beat heavy cream in separate bowl until soft peaks form

• Fold whipped cream into strawberry mixture until just combined

• Pour into cooled crust and then sprinkle with strawberry crumbles

• Freeze 4-6 hours before serving

Storing & Serving Frozen Strawberry Pie

This pie is best served within 24-hours, otherwise, the pie will be frozen solid and difficult to slice and get out of your pie pan. Here’s a couple options for serving below:

SERVE IMMEDIATELY

Ideally, you want to serve the entire pie once frozen to avoid the hassle of defrosting and re-freezing for a slice here and there. In this case, you would allow it to defrost on the counter for 20 minutes or so until you can slice it.

CUT INDIVIDUAL SLICES

If you don’t plan on serving the entire pie, you can slice it ahead of time and store each slice in the freezer individually. This allows you to pull out a piece at a time if you don’t plan on eating it all in one sitting (assuming you have guests to help you eat it, of course!)

LEAVE IT

I’ll admit, I’m guilty of hacking away at my frozen strawberry pie with a fork when it’s frozen solid (so good, btw!) BUT it’s a bit of a pain! If you don’t mind the extra work, go for it!

KEEP IT IN THE FREEZER

You might be wondering, well if it’s such a pain to cut this pie, why not put it in the fridge instead? Good point! Because this filling needs freezing to set it, I’m not sure it would hold up as well in the fridge. There’s a reason this pie has “frozen” in it’s name, after all!

Pie Substitutions

Not a big strawberry fan? Well, say no more! I think this recipe would also taste great with blueberries, raspberries – even other fruit, like peaches perhaps? If you give it a try, let me know what you come up with!

Frozen Strawberry Pie

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Yield: 8 slices

Author: Shauna Contois

Prep time: 30 MinCook time: 15 MinTotal time: 45 Min

This Frozen Strawberry Pie is the perfect treat to make this summer! It’s truly the perfect combination of sweet and tart from the strawberry filling and rich and buttery from the crumbly almond-butter crust. A great dessert to store in the freezer and pull out to thaw when you’re in the mood for something cool after a long hot day. Keep scrolling for the recipe!

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Ingredients

Crust

• 1/2 c. butter
• 3 tbsp. sugar
• 1 c. flour
• 1/2 tsp. almond extract

Filling

• 1 1/2 c. strawberries; chopped
• 1/2 c. sugar
• 1 egg white; unbeaten
• 1 tsp. lemon juice
• 1 c. heavy cream

Instructions

Crust

1. Pre-heat the oven to 375-degrees
2. Mix the butter, sugar, and flour well
3. Save 1/4 c. for strawberry-crumble topping
4. Press the rest of the dough into a 8-inch pie pan

Crumble

1. Mash a strawberry and the 1/4 c. of pie dough in a separate bowl (this just gives your crumble topping a nice pink color)
2. Break up into little pieces and place on a parchment-lined baking sheet

Baking the crust & crumble

1. Bake the crust and crumble for 10-15 minutes (crumbles will need less time than crust)
2. Once baked, cool the pie crust and crumbs
3. Break up crumbs a bit more after cooled and set aside

Filling

1. Put everything besides heavy cream in a bowl and beat until thick and creamy; about 5-8 minutes
2. Beat heavy cream in separate bowl until soft peaks form
3. Fold whipped cream into strawberry mixture until just combined
4. Pour into cooled crust and then sprinkle with strawberry crumbles
5. Freeze 4-6 hours before serving

desserts, frozen, pie, strawberry cheesecake

American

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