Mohamed Shili This delicious and creamy strawberry pie, inspired by Joanna Gaines, is the perfect quick dessert for any occasion. Made with fresh strawberries and a simple graham cracker crust, it’s a refreshing frozen treat that’s easy to whip up with common ingredients. Customize the garnish or enjoy it as is—pure fruity bliss!
Recipe Ingredients:
- 3/4 cup plus 2 tablespoons sweetened condensed milk (7 ounces)
- 2 tablespoons fresh lemon juice
- 2 cups (around 9 ounces) strawberries, stems removed and cut into 1/4-inch pieces, plus some whole berries for garnish
- 1 cup heavy cream
- 1 teaspoon pure vanilla extract
- 1/4 cup powdered sugar
- Graham cracker crust
How To Make Strawberry Pie Recipe?
- Mix condensed milk and lemon juice: In a bowl, whisk the condensed milk and lemon juice until fully combined, then stir in the diced strawberries.
- Whip the cream: In a stand mixer or with a hand mixer, whip the heavy/double cream, vanilla extract, and powdered/icing sugar on low speed for 30 seconds. Increase speed to medium-high and whip for 2 minutes until stiff peaks form.
- Combine and fill the crust: Gently fold the whipped cream into the strawberry mixture until smooth. Pour into the graham cracker/digestive biscuit crust and level the surface.
- Freeze the pie: Place the pie in the freezer for at least 6 hours or overnight to set firmly.
- Garnish and serve: Garnish with whole strawberries before serving. Serve directly from the freezer for a perfect texture.
- Store leftovers: Cover the pie and store in the freezer for up to 5 days.
Recipe Tips:
- Use Fresh, Ripe Strawberries: For the best flavor, choose ripe, juicy strawberries. Avoid using frozen ones, as they can make the filling watery.
- Chill the Cream Before Whipping: Cold cream whips better and faster. Place your cream and mixing bowl in the fridge for 15 minutes before starting.
- Fold Gently: When combining the whipped cream with the strawberry mixture, fold gently to keep the cream light and fluffy. Overmixing can make the pie dense.
- Freeze Long Enough: Let the pie freeze for at least 6 hours or overnight to ensure it sets perfectly. Cutting too early may cause it to fall apart.
- Add Garnish Just Before Serving: Place fresh strawberries or any garnish on the pie right before serving to keep them looking fresh and vibrant.
How To Store Leftovers?
- Refrigerate: Strawberry Pie does not need to be refrigerated but should be kept in the freezer to maintain its texture and structure.
- Freeze: Store the Strawberry Pie in the freezer, covered tightly, for up to 5 days. Thaw for 10–15 minutes at room temperature before slicing and serving.
Nutrition Facts
Serving Size: 1 slice (199g)
- Calories: 336
- Total Fat: 16g
- Saturated Fat: 7.4g
- Cholesterol: 32mg
- Sodium: 198mg
- Potassium: 228.4mg
- Total Carbohydrate: 47g
- Dietary Fiber: 2.8g
- Sugars: 32g
- Protein: 3.7g
Check out More Recipes:
Joanna Gaines Strawberry Pie
Description
This delicious and creamy strawberry pie, inspired by Joanna Gaines, is the perfect quick dessert for any occasion. Made with fresh strawberries and a simple graham cracker crust, it’s a refreshing frozen treat that’s easy to whip up with common ingredients. Customize the garnish or enjoy it as is—pure fruity bliss!
Ingredients
Instructions
- Mix condensed milk and lemon juice: In a bowl, whisk the condensed milk and lemon juice until fully combined, then stir in the diced strawberries.
- Whip the cream: In a stand mixer or with a hand mixer, whip the heavy/double cream, vanilla extract, and powdered/icing sugar on low speed for 30 seconds. Increase speed to medium-high and whip for 2 minutes until stiff peaks form.
- Combine and fill the crust: Gently fold the whipped cream into the strawberry mixture until smooth. Pour into the graham cracker/digestive biscuit crust and level the surface.
- Freeze the pie: Place the pie in the freezer for at least 6 hours or overnight to set firmly.
- Garnish and serve: Garnish with whole strawberries before serving. Serve directly from the freezer for a perfect texture.
- Store leftovers: Cover the pie and store in the freezer for up to 5 days.
Notes
- Use Fresh, Ripe Strawberries: For the best flavor, choose ripe, juicy strawberries. Avoid using frozen ones, as they can make the filling watery.
- Chill the Cream Before Whipping: Cold cream whips better and faster. Place your cream and mixing bowl in the fridge for 15 minutes before starting.
- Fold Gently: When combining the whipped cream with the strawberry mixture, fold gently to keep the cream light and fluffy. Overmixing can make the pie dense.
- Freeze Long Enough: Let the pie freeze for at least 6 hours or overnight to ensure it sets perfectly. Cutting too early may cause it to fall apart.
- Add Garnish Just Before Serving: Place fresh strawberries or any garnish on the pie right before serving to keep them looking fresh and vibrant.
Joanna Gaines Strawberry Pie
