Ingredients
Scale
- 1 nine-inch graham cracker crust (deep dish recommended)
- 1 cup heavy whipping cream
- 4 ounces cream cheese, softened to room temperature
- 1 14-ounce can sweetened condensed milk, well-chilled
- 1 1/2 cups pureed strawberries (frozen in syrup or fresh with 1/4 cup sugar added)
Instructions
- Ensure all liquid ingredients and the pie shell are well-chilled before beginning.
- In a chilled glass bowl, whip the heavy cream until stiff peaks form. Refrigerate to keep it cold while prepping the rest.
- In a separate large mixing bowl, beat the cream cheese until smooth. Gradually mix in the chilled sweetened condensed milk and strawberry puree until combined.
- Gently fold the whipped cream into the strawberry mixture with a spatula until no white streaks are visible.
- Pour the filling into the graham cracker crust, mounding it above the rim if everything is cold and prepared quickly.
- Place the pie in the freezer immediately and let it set for at least 4 hours, ideally overnight.
- Remove the pie from the freezer about 10 minutes before slicing for easier cutting.
Notes
Chilling the pie shell and ingredients helps create a fluffy texture in the pie.
For the best flavor, use fresh strawberries when in season.
This pie can be kept in the freezer for up to a week.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.