Frozen Strawberry Pie

This frozen strawberry pie gets its impossibly fluffy texture from a 15-minute whip. Egg whites, strawberries, lemon juice, and sugar beat together until the mixture balloons into a pink, mousse-like cloud that holds its shape.

Fold in whipped cream and you’ve got a filling that freezes into something between ice cream and chiffon. It’s lighter than a cheesecake-style frozen pie and more interesting than just dumping berries into whipped topping.

A graham cracker crust works best here. The buttery, crumbly base stays slightly chewy even frozen, which contrasts with the airy filling.

Kitchen Tips

• The 15-minute beating time is not a suggestion. That long whip is what incorporates enough air to give the filling its volume. Use a stand mixer so your arm survives.
• Make sure your bowl and beaters are spotlessly clean and grease-free. Any fat on the equipment and the egg whites won’t whip properly.
• Pull the pie from the freezer about 10 minutes before slicing. A brief sit at room temperature softens the filling just enough for clean cuts.
• A splash of lemon juice brightens the strawberry flavor and helps stabilize the whipped egg whites.

Variations

• Raspberry or blueberry: Swap strawberries for any berry you like. Raspberries bring tartness, blueberries add a mellow sweetness.
• Lighter version: Use whipped topping instead of heavy cream as the recipe suggests for a less rich filling.