If the stream of wet, gray days has got you longing for the heat of summer, this recipe is for you—this frozen strawberry pie is the embodiment of all that a delicious summer dessert should be: light, fluffy, and refreshingly cold. And since those sweet summer days with the sun shining through the kitchen windows make us a little less prone to spend long hours cooking, the best part of this recipe is that it’s quick and painless–about 20 minutes of prep time and then the almost uncontrollable waiting while it’s in the freezer. But hey, just look at the bright side: while you’re waiting impatiently for this pie to give your mouth a cool breeze of strawberries and cream, take advantage of the warm afternoon and catch some rays. Or, if you’re like me, curl up with a good book 🙂
Frozen Strawberry Pie
1 package (8 ounces) cream cheese, softened
1 cup sugar
1 tsp vanilla extract
4 cups chopped fresh strawberries (take advantage of how cheap strawberries are now!)
1 carton (12 ounces) frozen whipped topping, thawed
1/2 cup chopped pecans, toasted (I made it without, and it tasted wonderful still)
2 chocolate crumb crusts (9 inches)
Chocolate curls, optional (not as optional as, let’s say, the pecans. Ha ha!)
In a large mixing bowl, beat the cream cheese, sugar, and vanilla until smooth. Beat in the strawberries. Fold in the whipped topping and pecans. Pour into crusts. Cover and freeze for 3-4 hours (I would recommend the full 4 myself) or until firm. Remove from the freezer 10-15 minutes before serving (not any longer, or it will turn back into its gooey self). Garnish with chocolate curls, if desired.
Yield: 2 pies (6-8 servings each)
Side Note: For anyone who hasn’t done chocolate curls before (I hadn’t), use the side of the grater that would cut cheese into slices, not the side that would shred or grate it. And for the best curls (better than mine), it would probably be best to put the bar (we used Hershey’s) vertically through the grater, not horizontally.
