How many does this serve?:
Prep Time:
30 mins
Cook Time:
8 mins
Ingredients:
Graham cracker crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 3/4 cup plus 2 tablespoons (7 ounces) sweetened condensed milk
- 2 tablespoons fresh lemon juice
- 2 cups (about 9 ounces) strawberries, hulled and cut into 1/4-inch dice (about 1 1/2 cups), plus whole strawberries, for garnish (optional)
- 1 cup heavy cream
- 1 teaspoon pure vanilla extract
- 1/4 cup powdered sugar
Instructions:
Graham cracker crust:
- Preheat the oven to 350°F.
- In a large bowl, combine the graham cracker crumbs and granulated sugar. Stir to blend. Stir in the melted butter until well blended.
- Press the mixture into the bottom and up the sides of a 9-inch deep-dish pie plate.
- Bake until firm, about 8 minutes. Let cool completely before filling.
- In a large bowl, whisk together the condensed milk and lemon juice, then stir in the diced strawberries.
- In a stand mixer fitted with the whisk attachment, mix the heavy cream, vanilla extract, and powdered sugar on a low speed for 30 seconds. Increase the speed to medium-high and beat until stiff peaks form, about 2 minutes.
- Add the whipped cream to the bowl with the condensed milk mixture, and gently fold it in. The consistency will resemble a thick pudding. Pour the pie filling into the crust.
- Freeze for 6 hours or up to overnight. Garnish with strawberries, if desired.
- Remove from the freezer and serve immediately.
- Store, covered, in the freezer for up to 5 days.
