Pulled This Out for Every Summer BBQ—Here's Why
Okay, so you know those recipes that just feel like summer in your bones? This Frozen Strawberry Cream Pie is my secret weapon when the temps start climbing, and honestly, it’s mostly because I can make it ahead and forget about it until people show up hungry. I still remember the first time I made it: my brother ate half the pie straight from the pan while it was still kind of half-frozen (not exactly what I intended, but hey, it’s pie, not rocket science). The best part? You do NOT need to be a pastry chef. If you can open a freezer and operate a blender, you’re golden. Also, I once dropped a whole box of strawberries on the floor and still managed to pull this off, so really, what’s stopping you?
Why My People Beg Me to Make This Stuff
I pull this recipe out when I want something that feels fancy but is secretly lazy (shh, don’t tell my neighbors). My family pretty much riots if I don’t bring it to the annual Fourth of July bash—my uncle even claims it’s the only pie he likes, which I think is just an excuse to eat two slices. Honestly, the first few times I tried this, I messed up the whipped cream and it was still a hit, so it’s kind of foolproof. My daughter calls it "strawberry snow pie" (catchier than the real name, maybe?). And if you’re tired of baking in a hot kitchen, this one’s your ticket out.
What You’ll Need (and What I Sometimes Swap)
- 1 ready-made graham cracker crust (homemade is good but store-bought totally works—my gran swears by Keebler, but I just grab whatever’s on sale)
- 2 cups fresh strawberries (or frozen, if it’s January and you’re desperate; just thaw and drain ‘em first)
- 1 can (14oz) sweetened condensed milk (I’ve used low-fat and it’s fine, but the classic is thicker)
- ¼ cup lemon juice (fresh tastes brighter, but the bottled stuff isn’t a dealbreaker)
- 1 teaspoon vanilla extract (I’ve even used almond extract once in a pinch. Weird, but good.)
- 2 cups heavy whipping cream (technically you could sub whipped topping, but it’s just not the same)
- Pinch of salt (optional, but I like a bit of zing)
How I Actually Make This Pie (No Judgment!)
- First, start with the crust. If you’re making your own, props to you. I just unwrap the ready-made one and call it a day.
- In a blender or food processor, chuck in the strawberries, sweetened condensed milk, lemon juice, vanilla, and that pinch of salt. Blitz until it’s smooth—sometimes there’s a stray chunk, but I don’t mind.
- In a big bowl, whip the cream until it’s got stiff peaks. (This is where I usually get impatient and peek at my phone—don’t stop too soon, or it’ll be soupy!)
- Gently fold the strawberry mixture into the whipped cream. Go slow; it’ll look weird at first, but trust me, it all comes together.
- Pour the glorious pink fluff into your crust, smoothing the top (or not, rustic is in). Lick the spoon, obviously.
- Cover and freeze for at least 6 hours, but overnight’s even better. I once tried eating it after two hours—wouldn’t recommend, unless you like strawberry soup.
Real Notes From the Trenches
- If your blender is struggling, add a splash more lemon juice or let the strawberries thaw a bit longer.
- Don’t sweat it if the whipped cream deflates a bit when mixing. It still freezes up nice and fluffy.
- I’ve tried this with blueberries and it was, um, less exciting. Stick with strawberries unless you’re feeling brave.
Variations I've Actually Tried (and One I Regret)
- Chocolate graham crust instead of plain—total win.
- Swapping half the strawberries for raspberries—tart but tasty, though seeds everywhere. I warned you.
- I once folded in mini chocolate chips. Good, but they freeze super hard, so maybe not for sensitive teeth.
- Using coconut whipped cream...eh, it tasted funky, so maybe skip that.
What You Need (but Don't Panic If You Don't Have Everything)
- Blender or food processor (mashing strawberries with a fork works in a pinch—just elbow grease and patience)
- Electric mixer for the whipped cream (hand whisk is okay, but you’ll get a workout!)
- Mixing bowls, spatula, pie plate if you’re making your own crust
Storing This Pie (If There’s Any Left...Yeah, Right)
Keep the pie covered in the freezer; it stays good for about 1 week, though honestly, in my house it never lasts more than a day! If you have leftovers, just pop a slice in an airtight container. It’ll get a little icy after a few days but still hits the spot. By the way, The Kitchn has a nice rundown on pie storage if you’re into logistics.
How I Like to Serve This (And a Family Quirk)
I always let the pie sit out for 10 minutes before slicing so it’s easier to cut—otherwise, you’ll be sawing away like it’s a log. My cousin always insists on extra whipped cream on top (totally unnecessary but, you know, family traditions). And sometimes I sprinkle crushed graham crackers over the top at the last minute for crunch. Oh, and one time we topped it with fresh mint, and it felt downright fancy. If you’re feeling extra, a drizzle of homemade strawberry sauce is magic. Sally’s Baking Addiction has a good recipe.
What I Learned the Hard Way (Pro Tips...Kind Of)
- Don’t rush the freezing—if you try to slice it too soon, it’s a mess. I once served a puddle with crust. Not my finest hour.
- If you overwhip the cream and it gets grainy, just keep going; it’ll smooth out after mixing with the strawberry stuff.
- Actually, I find it works better if you fold the strawberry mixture in gently instead of stirring—makes it fluffier.
FAQs Because Yes, People Really Ask Me These
- Can I use store-bought whipped topping instead of real cream?
Sure, if you’re in a hurry, but honestly, the texture’s different. Real cream just feels richer. Your call though! - What if I can't find fresh strawberries?
No worries. Frozen work fine—just thaw and drain them so you don’t end up with a watery pie. I learned that the hard way. - Does this travel well?
Sort of—if you keep it cold. I once tried to bring it to a picnic in July and, well, let’s just say it was more like a strawberry smoothie. Maybe bring a cooler if you're on the go. - Is this gluten free?
Just swap the crust for a gluten-free version. Or skip the crust entirely and freeze it in cups like a parfait if you fancy. - How long does it take to thaw before serving?
About 10-15 minutes on the counter, but if you forget (guilty), you can use a hot knife to slice. Learned that trick form my aunt. - Can I make it ahead?
Absolutely! It actually tastes better the next day, I think. Gives the flavors time to mellow out.
Quick Tip Before I Forget...
Oh, and if you’re like me and your kitchen is never as tidy as those TV chefs’—don’t stress about the mess. The pink splatters are kind of a badge of honor. Plus, they clean up (mostly).
Ingredients
- 1 ½ cups graham cracker crumbs
- ⅓ cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 2 cups fresh strawberries, hulled and sliced
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 package (8 oz) cream cheese, softened
Instructions
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1In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish to form the crust.
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2Bake the crust at 350°F (175°C) for 8-10 minutes, then let it cool completely.
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3In a large bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla extract, and mix until well combined.
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4In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
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5Fold in the sliced strawberries. Spread the filling evenly into the cooled crust.
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6Freeze the pie for at least 4 hours or until firm. Let stand at room temperature for 10-15 minutes before slicing and serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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