Frozen Strawberry Pie

Spring is here and that can only mean one thing- it’s
almost time for strawberry season! Those bright red berries are so juicy and
sweet, bursting with the fresh flavors of the season.

One of our family’s favorite things to do
each spring is to spend the afternoon picking strawberries. Whether it’s in my
mom’s garden on the Eastern Shore or at the local all-you-can-pick farm,
there’s nothing better than gettin’ a little dirt on your hands and gathering
sweet strawberries by the bushel. Although, I have to admit, a few of them
never seem to make it all the way home- they are just too tempting not to
sample along the way!

Strawberries are a real treat all on their own, but they
are even more delicious in this wholesome Frozen Strawberry Pie. A sweet,
golden, graham cracker crust is topped with smooth, rich, strawberry cream. The
flavors really come together with sweetness of the strawberry and a hint of the
tangy lemon.

It’s such a refreshing dessert, perfect for the warmer
days ahead. It’s creamy, fresh, and tastes indulgent, but it’s made with
healthy ingredients you can feel good about serving to your family. This Frozen
Strawberry Pie would be a perfectly sweet ending to your first celebration this
spring.

Our family can’t wait until the strawberry
patch is bursting with juicy, fresh berries. It’s a highlight of our warm
weather adventures, and it can’t get here soon enough. Until then, we’ll enjoy
the flavors of this Frozen Strawberry Pie, anxiously awaiting the first berry
of spring!

1. Preheat
the oven to 375*.

2. Crush the
graham crackers into small crumbs; pour into a medium sized bowl.

3. Pour the
melted butter onto the graham crackers, stir to evenly combine.

4. Add the
whisked egg, stir again until all ingredients are fully mixed and the graham
crackers have the consistency of “wet sand”.

5. Carefully
press graham cracker mixture into a pie dish, creating an even layer around the
bottom and sides of the dish.

6. Bake for
about 10 minutes at 375*, depending on your oven. The crust should be firm, but
be careful not to let it burn.

7. Once the
pie crust has finished baking, set it aside and let it cool.

1. Once the
coconut milk has thoroughly chilled, carefully scoop out the coconut cream that
has hardened on top of the coconut milk. (Save the remaining liquid- it’s great
in smoothies!)

2. Add the
coconut cream to the bowl of a stand mixer fitted with a whisk attachment.
Whisk coconut on high speed until small peaks begin to form, about 3-4 minutes.

3. Reduce
speed to low and add the honey, vanilla, salt, and coconut sugar. Return speed
to high and continue to whisk for about 1 minute.

4. Turn off
the mixer and set aside about 3/4 cup of the cream as a topping for the
finished pie.

5. Add the
strawberries and lemon juice and whisk on medium speed until the strawberries
begin to break down and the ingredients are all thoroughly incorporated. (Note:
this would be a good time to taste-test and see if any additional honey is
needed to satisfy your sweet tooth!)

6. Once the
pie crust has thoroughly cooled, pour the strawberry filling into the crust and
spread it around so that it forms an even layer.

7. Cover, and
place in the freezer for at least 4 hours.

8. Remove pie
from freezer about 20-30 minutes prior to serving so that it softens slightly.

9. Top with
the remaining cream and extra strawberries.

Blue Crab Martini– bringing you the Chesapeake Bay
lifestyle, one bite at a time.  We are real food enthusiasts and adventure seekers. Our
goal is to live off of the land as much as possible, which is reflected in our
culinary style. We use organic, local, seasonal, and homegrown ingredients as
often as possible. Living in the Chesapeake Bay region provides us with an
abundance of seafood, an ideal climate for gardening, and ample hunting
opportunities. Our food is rustic yet refined, easy but elegant, and quite
simply delicious. All of the recipes are our own creations and are inspired by
our experiences of living on the Chesapeake Bay.