Wednesday, June 9, 2010


1 pkg (10-oz) frozen strawberries, thawed
1 cup sugar*
2 egg whites
1 tbsp lemon juice
1/8 tsp salt
1 cup whipping cream
1 tsp vanilla
1 (10") baked pie shell

In a large mixer bowl, combine the strawberries, sugar, egg whites, lemon juice, and salt; beat at medium speed of electric mixer for 15 minutes or until stiff enough to hold its shape.

Whip the whipping cream, add the vanilla and gently fold into the strawberry mixture. Pile the mixture into the baked pie shell. Freeze for several hours or overnight. Remove from the freezer a few minutes before serving time to allow the pie to soften enough to cute. Garnish with fresh strawberries before serving.

*Splenda Granular may be substituted for the sugar to make this pie diabetic friendly.