mile-high strawberry pie

mile-high strawberry pie
  • 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


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine flour, pecans, margarine, and brown sugar together in a bowl until crumbly; transfer to a baking sheet.
  3. 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.
  4. 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
mile-high strawberry pie, recipe PT15M PT1H 5 455 calories

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