by Jasmine Sronkoski
2 large egg whites
⅔ cup granulated sugar
2 teaspoons lemon juice (bottled or fresh)
10 ounces frozen strawberries, slightly thawed – see notes below (we prefer garden fresh that we freeze ourselves for a richer flavor)
1 cup whipping cream
1 ½ sleeves of graham crackers, separated (gluten free option, is using crushed rice chex cereal or gluten free graham cracker substitute
In a gallon size zip top bag, place 1 ½ sleeves of graham crackers and zip it closed. Use a rolling pin to crush the graham crackers as evenly as possible. Pour all but ¾ cup onto the bottom of a 9×13 cake pan (with lid) or a glass casserole dish and spread evenly. Reserve the other ¾ cup for the top of the pie.
Get strawberries out of the freezer and set on the counter to thaw for five minutes.
Use a kitchen mixer to whip egg whites, sugar, lemon juice, and slightly thawed strawberries, (make sure your mixer lid is on if it has one). Mix on high speed for five to ten minutes until the mixture is stiff and full. It should fill up the entire bowl by the end of 10 minutes. Carefully scrape this mixture into an extra large mixing bowl. In the same mixer whip whipping cream until peaks form (about two to three minutes). Scrape whipped cream into the large mixing bowl with the strawberry mixture. Gently fold the whipping cream into the strawberry mixture until it is mixed well. Do not over mix or you will lose some of the air and fluff of the mixture. If there are small streaks of white cream it’s just fine!
Pile this mixture high on the graham cracker crumb crust taking care not to handle it too much (save the fluff). Top with remaining graham cracker crumbs and cover with lid or plastic wrap and freeze for 12-24 hours before serving. You want it nice and firm before serving, and it thaws really fast!