Recipe ingredients
- 1 (9-inch) graham cracker crust
- 10 oz. frozen strawberries
- 1 C. sugar
- 2 egg whites
- 1 T. fresh lemon juice
- Dash of salt
- 1/2 C. whipping cream, whipped
- 1 tsp. vanilla or almond extract
Recipe method
- Thaw strawberries in a colander.
- When they reach room temperature, combine them in a large mixing bowl with the sugar, egg whites, lemon juice and dash of salt.
- Beat until very stiff, about 15 to 20 minutes.
- Fold the whipped cream and vanilla or almond extract into the beaten berry mixture and pour into the prepared pie crust.
- Freeze the dessert for 2 to 3 hours or until very firm.
Other tex mex recipes:
River walk strawberry pie recipe
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