Tuesday, May 21, 2013
Dessert of the Month Club ~ Frozen Strawberry Pie
Please do not notice that I missed sharing a dessert for the month of April.
Please do not remind my hubby either.
Life has been a little bit nuts around here recently.....okay, for a while.
For those of you who missed our announcement, we are expecting baby #4 in September, and I'm a little bit whooped on most days.
Happy, but not at my full energy level.
Making desserts falls under the category of things that don't absolutely have to be done.
But this dessert?
It makes it easy to keep my promise to my hubby.
In fact, I've made it twice since I found it!
It is that good and that easy.
If you've got strawberries where you live (yes, it even works with frozen ones!), then hurry up and make this dessert.
It is the perfect summer treat!
Frozen Strawberry Pie
8 oz. graham crackers (about 2 cups)
3 Tbsp. butter, melted
2 Tbsp. sugar
1/2 tsp. salt
optional garnish: 1/2 c. strawberries, hulled and thinly sliced
2 c. whole-milk vanilla or plain yogurt
3 Tbsp. honey
2 c. strawberries, hulled and sliced
1 c. heavy cream
1 tsp. vanilla extract
Preheat oven to 350 degrees.
Crush the graham crackers either by pulsing them in a food processor or placing them in a plastic bag and rolling over them with a rolling pin.
Combine the crushed crackers, melted butter, sugar, and salt in a medium-sized bowl and stir until fully mixed.
Press the mixture into a 9-inch pie plate, covering the bottom evenly and pressing the crumbs halfway up the sides.
Bake the crust 10 minutes, then remove from the oven and cool completely before filling.
Prepare the filling.
Combine the yogurt and honey in a large bowl.
Stir in the strawberries.
In a medium-sized bowl, using a mixer or whisk, beat the cream and vanilla until billowy peaks form.
Fold the whipped cream into the strawberry mixtrue.
Assemble the pie.
Pour the filling mixtrure into the cooled crust.
If desired, arrange sliced strawberries in a circle around the outer edge of the pie.
Freeze at least 4 hours before serving.
Recipe and photo are both courtesy of Ashley English at Small Measure.