Description
Sweet strawberry magic meets creamy indulgence in this freezer pie that whispers summer memories. Cool, luscious layers of graham cracker crust, velvety cream cheese filling, and fresh strawberry topping create dessert perfection you’ll savor with pure delight.
Ingredients
Scale
Main Ingredients:
- 2 cups strawberry purée
- 1 can sweetened condensed milk
- 1 cup heavy whipping cream
- 4 ounces (113 grams) cream cheese, room temperature
Pie Crust:
- 1 prepared 10-inch vanilla wafer or sandwich cookie crust
Crumble Toppings:
- 1 (3 ounces/85 grams) box strawberry-flavored gelatin
- ½ cup all-purpose flour (or gluten-free flour)
- ¼ cup butter
- ½ cup all-purpose flour (or gluten-free flour)
- ¼ cup butter
- ¼ cup sugar
- 1 teaspoon vanilla extract
- ¼ cup powdered sugar
Instructions
- Craft delicate strawberry shortcake crumbles by mixing strawberry gelatin, flour, and butter in a medium mixing vessel, creating a fine, crumbly texture using a fork.
- Simultaneously prepare vanilla crumbles by combining flour, sugar, butter, and vanilla extract, ensuring a consistent, delicate crumb consistency.
- Arrange both crumble mixtures separately on a parchment-lined baking sheet, spreading them evenly to promote uniform baking.
- Roast the crumbles in a preheated oven at 350°F for approximately 7-8 minutes, monitoring to prevent over-browning.
- Allow crumbles to cool completely, which may take up to an hour, and gently break any large clusters using a rolling pin or heavy glass bottom.
- Whip heavy cream with powdered sugar using an electric mixer until stiff, voluminous peaks develop, then refrigerate temporarily.
- In a separate mixing bowl, thoroughly beat cream cheese until silky smooth, then integrate sweetened condensed milk until fully combined.
- Incorporate fresh strawberry purée into the cream cheese mixture, stirring until achieving a uniform, vibrant color and consistent texture.
- Delicately fold the strawberry mixture into the chilled whipped cream, maintaining the light, airy structure.
- Transfer the luscious filling into a prepared pie crust, ensuring even distribution.
- Freeze the pie for 4-5 hours until solidly set, allowing flavors to meld and texture to stabilize.
- Prior to serving, remove from freezer and let rest for approximately 10 minutes to soften slightly.
- Generously garnish with reserved strawberry and vanilla shortcake crumbles, creating a textural and flavor-rich topping.
- Slice and serve immediately, enjoying the harmonious blend of creamy, fruity, and crisp elements.
Notes
- Crumble Tip: Break up any large clumps of baked crumbles to ensure a light, crispy texture that sprinkles perfectly over the pie.
- Freezing Magic: Allow the pie to set completely for 4-5 hours, ensuring a smooth, creamy consistency that slices beautifully.
- Make-Ahead Advantage: Prepare the crumbles and pie filling in advance, storing them separately to save time when assembling.
- Thawing Trick: Let the pie sit at room temperature for 10 minutes before serving to achieve the ideal creamy-yet-firm texture.
- Texture Balance: Gently fold the strawberry mixture into whipped cream to maintain maximum airiness and prevent deflating.
- Storage Hack: Keep the shortcake crumbles in an airtight container to maintain their crisp, fresh-baked quality for future use.
- Prep Time: 30 minutes
- Cook Time: 8 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 370
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 23 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg