Mile High Strawberry Pie Dessert
This Mile High Strawbery Pie is a scrumptious retro recipe! Updated from the 70s, this frozen dessert now uses fresh berries and cream.
This Frozen Strawberry Dessert has stood the test of time. With a couple of simple tweaks, it’s even better than the original recipe from the 1970s!
Why You Must Make
- This is a delicious, retro recipe that we’d have for Easter (and other holidays) back in the 1970s!
- I’ve updated my mom’s version using fresh instead of frozen strawberries and real whipped cream. So it tastes even better than the original recipe!
- It can be made as bars or piled into a pie tin so it’s really a mile-high pie!
- Since it’s frozen, it can be made ahead of time, making it perfect for entertaining.
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. it was made with a “box” of strawberries from the grocer’s freezer and piled high into a pie plate!
- Chopped Pecans – Toast first to bring out the essential oils AKA flavor.
- Egg Whites – Separate when cold, but bring to room temperature for the most volume when beaten. If you get any yolk in your whites, you’ll have to start over. Any contamination from oil or fats, including egg yolks, will prevent them from whipping properly.
- Fresh Strawberries – Make sure they’re red, sweet, and fragrant for the tastiest results.
- Lemon Juice – Fresh juice always trumps bottled juice.
- Whipping Cream – Should be at least 36% butterfat.
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 that one or save it for scrambled eggs.
Frequently Asked Questions
There is an option to make this recipe in a pie pan. When the filling is piled on the smaller crust, it is very tall. Much higher than your usual pie filling!
First, you must know when strawberries are in season. Florida strawberries are available around Christmas and California strawberries are best in the spring and summer. Local strawberries are often the tastiest! In Indiana, they’re available starting early in June
Use your senses of smell and taste. Look for fragrant red berries without green or yellowish areas, with a slight sheen to their skins, free of blemishes, and seeds that are not brown and dry.
Don’t wash until you’re ready to use as the moisture causes them to absorb water which shortens their lifespan. When you’re almost ready to use them, rinse quickly in cool water and let them dry on paper towels.
Remove the stem using a paring knife, a coring tool, or even a metal or plastic straw. You’ll want to remove the white core as well as the leaves. Then you can chop them for the recipe.
There is some risk you need to be aware of. Pasteurized eggs are recommended, but they’re often difficult to locate. There is a slight chance that raws can be contaminated with salmonella bacteria. If you’re serving this to anyone who is very young, very old, or immune-compromised, it’s best not to serve them any recipe that contains raw eggs.
There are home methods to self-pasteurize by keeping your whole eggs at 140° for 3-4 minutes to kill any bacteria. This is done using a water bath and a good thermometer. But it’s hard to know if the egg whites have reached the desired temperature for the needed time.
Simply Recipes has a newer technique in which you mix your egg whites with sugar and heat them over a double boiler, stirring constantly, until they reach 160° since when the eggs are in the shell, you have no way of knowing how warm they get.
You May Also Like:
If you love this Mile High Strawberry Pie, you’ll also enjoy these other strawberry sweets!
- Strawberry Pound Cake
- Strawberry Cheesecake Lush
- Strawberry Topped Cheesecake
- Strawberry Lemon Tart
- Vanilla Panna Cotta with Strawberry Gelee
- More of the Best Dessert Recipes
Mile High Strawberry Pie Dessert
A fabulous retro frozen berry dessert with a modern twist!
- 1/2 cup melted butter
- 1 cup flour
- 1/4 cup brown sugar
- 1 cup finely chopped pecans
- 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)
- Preheat oven to 350º.
- 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.
- Bake for 20 minutes or till lightly browned. Cool to room temperature
- Combine egg whites, sugar, berries, and lemon juice in the bowl of a stand mixer. Beat for 8-10 minutes till whipped and stiff.
- 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 the 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.
Serving Size:1 slice
Amount Per Serving: Calories: 221Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 29mgSodium: 51mgCarbohydrates: 22gFiber: 1gSugar: 15gProtein: 2g
59 Comments on “Mile High Strawberry Pie Dessert”
What a delicious-looking recipe! Love how tall it is. And your cuts look so perfect. Nice to have a taste of summer as it’s fleeting!
Liz, this looks wonderful! I just love the retro desserts!
Beautiful dessert – luscious, fresh, and light. Great flavours and perfect texture of the strawberry filling.
I could way too much of this desert. Looks absolutely irresistible.
It does remind me of desserts from the 70’s and brings back memories. Your update looks delicious. Visiting from Gluten Free A-Z Blog
Has to be my favorite strawberry dessert! So good!
We LOVED this recipe so much!! And, really appreciate how easy the directions were to follow. Thanks!
My mom used to make something similar and I always loved it! This might be even better!
This dessert is pleasing to the eyes and the stomach! It’s perfect for the summer!
This is one of our favorite summertime dessert. So creamy and light.
I think I need to make this one this weekend it will hit the spot its so hot here !
Sheer perfection Liz, yum! Off to pin…
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?
Is there a step missing in this recipe? Should you beat the egg whites first and then fold in the strawberry mixture?
I answered this in your other comment. Thanks for stopping by!!!