- Crust:
- 1 cup all-purpose flour
- 3/4 cup chopped pecans
- 1/3 cup margarine, melted
- 1/3 cup brown sugar
- Pie:
- 2 cups sliced strawberries
- 1 cup white sugar
- 2 egg whites
- 1 tablespoon lemon juice
- 1 (12 ounce) container frozen whipped topping (such as Cool Whip®), thawed
- Preheat oven to 350 degrees F (175 degrees C).
- Combine flour, pecans, margarine, and brown sugar together in a bowl until crumbly; transfer to a baking sheet.
- Bake in the preheated oven, stirring often, until crumbs are lightly browned, 10 to 15 minutes. Transfer most of the crumbs to a 9x13-inch baking dish.
- Beat strawberries, white sugar, egg whites, and lemon juice together in a bowl using an electric mixer on high speed until strawberry filling is smooth, about 15 minutes. Fold whipped topping into strawberry filling; pour over crumbs. Sprinkle remaining crumbs over strawberry filling. Cover dish with plastic wrap and freeze until set, 8 hours to overnight. Cut into squares.
05/16/2019
recipepes.com
mile-high strawberry pie, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
