Mile High Strawberry Pie

By kmgulick

Cindy Gulick's favorite!

Ingredients

• Crust:
• 1 1/2 cups all purpose flour
• 1/2 cup unsalted butter, melted
• 1/2 cup sugar
• 1/2 cupp chopped pecans
• Filling:
• 1 16 oz. pkg. frozen strawberries, partially thawed
• 1/2 cup granulated sugar
• 1 T. fresh lemon juice
• 1/2 t. salt
• 4 large pasteurized egg whites
• 1 cup heavy cream
• 1/4 cup confectioners sugar
• 1 t. vanilla extract
• You can substitute 1 container lowfat Cool Whip for the cream, sugar and vanilla

Preparation

Step 1

Melt buttert, add remaining ingredients and mix with a rubber spatula. Mixture will be crumbly. Pat evenly over the bottom and up the sides of a 9 inch springform pan.
Bake at 350' until crust is just browned - about 12 minutes.

With an electric mixture on slow speed, beat the strawberries, sugar, lemon juice, salt and egg whites unti just blended. Gradually increase the speed to high and beat until the mixture is fluffy.

Wash and dry the beaters and beat the heavy cream with the confectioners sugar and vanilla until mixture holds stiff peaks. Fold the whipped cream into the strawberry mixture and spoon into prepared crust. Cover with plastic wrap and freeze at least 8 hours.

Remove from freezer 30 minutes before serving.