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A slice of mile high strawberry pie on a square dessert plate

Mile High Strawberry Pie Dessert

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This scrumptious Mile High Strawberry Pie Dessert recipe is a blast from my past. Updated from my mother’s version, this frozen dessert is made with fresh berries.

A slice of Strawberry Pie Dessert on a square white plate topped with cream and a half strawberry

Mile High Strawberry Pie Dessert

When it came to food, my mom pulled out all the stops for the holidays. I fondly remember her Mile High Strawberry Pie Dessert making its debut one Easter. I have a copy of her recipe on an index card in my recipe box.

Though I recall it being made in a 9 x 13-inch pan, the recipe instructions say to pile the strawberry fluff over the nutty crust pressed into a pie plate. Either way, it’s a marvelous frozen treat.

Hers was made with a “box” of berries from the grocer’s freezer, but I’ve substituted fresh, chopped berries and added a touch more sugar. The flavor is even more magnificent, especially if you make it during peak berry season.

Overhead view of a slice of Strawberry Pie Dessert on a square white plate with a red handled fork


Progressive EatsProgressive Eats

Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month we’re featuring Summer Bounty, hosted by Laura Kumin, who blogs at Mother Would Know. Our theme features fresh vegetables, herbs, and fruits associated with summer in a menu that we hope you’ll enjoy.

If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.

Strawberry Pie Dessert slice on a white plate with a gray napkin in the background


More Recipes Utilizing Summer’s Bounty

Dill Caprese Bruschetta from Jenni Field’s Pastry Chef Online
Mediterranean Salsa Bruschetta from Foodhunter’s Guide
Middle Eastern Zucchini Tahini Eggplant Dip from Mother Would Know
Main Courses
Bruschetta Pizza from The Redheaded Baker
Zucchini, Summer Squash, and Tomato Tart from The Wimpy Vegetarian
Blueberry White Chocolate Tart from Stetted
Mile High Strawberry Pie from That Skinny Chick Can Bake
Pretty as a Peach Shortbread  (gluten-free) from The Heritage Cook
Blueberry Lavender Shrub Syrup from All Roads Lead to the Kitchen
Lavender Lemonade Martini from Creative Culinary.

Strawberry Pie Dessert on a white plate with a forkful of the recipe in the foreground

Tips for Beating Egg Whites:

If you’re new to making a meringue or dessert with egg whites, I have a few tips for you. PRO-Tip: Let your egg whites warm to room temperature before beating.

They will whip much higher and lighter than if they are cold. PRO-Tip: Also, make sure your beaters and mixing bowl are scrupulously clean. Any oil or grease residue will prevent the egg whites from whipping up into a billowy mass. This includes even just a speck of egg yolk.

I recommend separating your eggs one at a time in two small bowls. Empty the egg white into the mixing bowl before separating another. If any yolk gets into the white, just toss it or save it for scrambled eggs.

Mile High Strawberry Pie Pin collage

More Strawberry Desserts:

If you love this Mile High Strawberry Pie, you’ll also enjoy these other strawberry sweets!

Strawberry Pie Dessert | A dreamy frozen strawberry fluff dessert!

Mile High Strawberry Pie Dessert

A fabulous retro frozen berry dessert with a modern twist!

Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Yield 18 servings



  • 1/2 cup melted butter
  • 1 cup flour
  • 1/4 cup brown sugar
  • 1 cup finely chopped pecans

Strawberry Filling:

  • 2 egg whites, at room temperature (I recommend pasteurized as they will not be cooked in this dessert)
  • 1 cup sugar
  • 2 cups chopped fresh strawberries
  • 2 tablespoons fresh lemon juice
  • 1 cup whipping cream
  • Fresh strawberries and sweetened whipped cream, to garnish (optional)


  1. Preheat oven to 350º.
  2. Place flour, brown sugar, chopped pecans and melted butter into a bowl and mix well. Pat into the bottom of a 9" x 13" pan.
  3. Bake for 20 minutes or till lightly browned. Cool to room temperature
  4. Combine egg whites, sugar, berries and lemon juice in the bowl of a stand mixer. Beat for 8-10 minutes till whipped and stiff.
  5. In another bowl, whip the cream until firm peaks form. Fold into strawberry mixture, then spread over the crust. Freeze for at least 6 hours before serving. Remove from freezer about 10 minutes before serving. Slice into squares and garnish with a dollop of whipped cream and berries, if desired.


Total time does not reflect freezing time.

Nutrition Information:



Serving Size:

1 slice

Amount Per Serving: Calories: 221Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 29mgSodium: 51mgCarbohydrates: 22gFiber: 1gSugar: 15gProtein: 2g


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Strawberry Pie Dessert | A dreamy frozen strawberry fluff dessert!
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54 comments on “Mile High Strawberry Pie Dessert”

  1. The color is so cute, I bet it’s delicious!
    Have a nice day

  2. I’d stand in line for this one! It looks great:@)

  3. You know, I’m quite certain, how much family recipes mean to me! This looks absolutely cool and refreshing and DELICIOUS!

  4. I love how you updated a classic. Looks great Liz

  5. What a gorgeous summertime dessert! It looks so fluffy!

  6. Dear Lizzy, what a gorgeous dessert. I would love a slice of this pie. It looks heavenly! xo, Catherine

  7. I do love an updated retro dessert. How lovely, Liz!! Fresh, ripe berries just make everything better!

  8. Wow! This looks so amazing!! I especially love the pecan crust ๐Ÿ™‚

  9. Perfect summer dessert! Would be so refreshing on a hot day!

  10. Not only does this dessert look amazing, can I have a tub to roll in…heatwave alert! Much better with fresh strawberries for sure. Quebec strawberries are in prime now so sounds like something to make soon!

  11. Sounds so light and delicious looking!

  12. I love strawberries. Beautiful photo.

  13. Another stunner Liz! I love how light and refreshing this looks and it will be perfect all summer long! And that pecan crust – I am SO stealing that idea LOL. GORGEOUS!!

  14. This looks absolutely heavenly Liz. When strawberries are in season I want to eat them at every meal and I’d be glad to eat this for breakfast and dinner (I’d eat the berries with yogurt for lunch just for a change of pace:)

  15. Delicious, creamy dessert and so easy!

  16. This is such a beautiful dessert Liz…I like how the strawberry layer is light and fruity…perfect for summer.
    Have a wonderful week ๐Ÿ™‚

  17. What a beautiful dessert for this hot and muggy time of year. I love that you’ve updated your dear Mom’s classic recipe. We love frozen desserts, and this is perfect timing as it is strawberry season in Ontario. Our home grown berries are beautiful little heart-shaped fruit.

  18. Mile high? I’d happily hike to the top and eat my way back! GREG

  19. This is delicious looking and a great updated retro recipe, Liz! I’ve seen so many strawberry recipes lately and this is one I have to make. Have a great rest of the week!

  20. How lovely to have some recipes of your mothers. This does look like a very special dessert and I love how your mother would produce things like this on special occasions. It’s a very pretty dessert with plenty of height and it looks very light and fluffy xx

  21. This is a perfect blast from the past! My mom never made anything like this! Hope you are doing OK, Liz. Thinking of you!

  22. Gosh, this is gorgeous, Liz! How lovely to continue enjoying a special treat from your past. And perfect that you were able to update it with fresh berries. I have a ton of blueberries that I need to make use of. I might like to try them in this dessert!

  23. I know this dish! Or something similar to it — my mom used to make something that looked just like this. She used to call it “company pie” — because she only made it when company was coming for dinner. I have her recipe somewhere and it’s been in the back of my mind to make this again (well, the first time for me — never made it before, just ate it ๐Ÿ™‚ I can compare her recipe with yours. ๐Ÿ™‚ Really fun post — thanks.

  24. My mom will love this recipe…making it for her.

  25. Can we omit egg white

    • I’m sorry, but you can’t make this without egg whites. It gives the dessert its volume, so it would not be light and fluffy without the whites. I wish I had a substitution for you, but I don’t. Thanks for stopping by.

  26. All I want now is to sit by the pool with a slice of this pie.

  27. So pretty, Liz! Love that mile high strawberry filling!

  28. Beautiful, with contrasting textures… Love the nut crust as well as the strawberry mousse-like topping. It is a keeper!Mom knows better! ๐Ÿ˜‰

  29. Picture perfect! I love your updated version and I bet it’s amazing with all those fresh strawberries!

  30. Love this. BEAUTIFUL โ™กโ™กโ™กโ™ก

  31. This reminds me of a dessert my grandma made when I was growing up in the summertime. Looks creamy, dreamy, and delicious!

  32. This looks incredibly light and the way you’ve styled it gives a cool feeling. Perfect for summer!

  33. Soo pretty, Liz. Anything with cream and strawberries makes my heart go a pitter-patter!…Thank you for the invite to the Progressive Party…I’ll see if I’m accepted into the group =)

  34. Beautiful, super-tasty and most elegant dessert!
    I really(!) it !!

  35. What a beautiful summer dessert! I absolutely love any gorgeous, creamy treat like this. Going to see my mom this weekend and I’m going to make this for her. She’ll just adore it ๐Ÿ™‚ Thanks for sharing this recipe!

  36. Mm, this looks so perfectly fluffy. Love it!

  37. Beautiful Liz, pretty much the perfect summer dessert.

  38. ุฑูˆุนุฉ nice

  39. Sounds like the perfect dessert on a hot day!

  40. Is there a step missing in this recipe? Should you beat the egg whites first and then fold in the strawberry mixture?

  41. Is there a step missing in this recipe? This looks really good but I’m wondering if you should be the egg whites first and then fold in the strawberry mixture.

    • I know it sounds strange, Janice, but this is the way my mom’s recipe reads and the way I make it! It may take 15-20 minutes to beat, but it works. If you’d like to try beating the egg whites first I’m sure it would be fine, but I’d chop your berries well since they won’t have that long time in the mixer to be broken down. Great question as it does seem rather odd, doesn’t it?

  42. Sheer perfection Liz, yum! Off to pin…

  43. I think I need to make this one this weekend it will hit the spot its so hot here !

  44. This is one of our favorite summertime dessert. So creamy and light.ย 

  45. This dessert is pleasing to the eyes and the stomach! It’s perfect for the summer!

  46. My mom used to make something similar and I always loved it! This might be even better!

  47. We LOVED this recipe so much!! And, really appreciate how easy the directions were to follow. Thanks!

  48. Has to be my favorite strawberry dessert! So good!

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