Oh My! Frozen Strawberry Pie


After picking all those fresh strawberries last month, my mind was going crazy with all the ideas of how to use them.


Of course, I made the Strawberry Jam, and sliced and froze a bunch, froze some whole, and had fresh berries for a few days, but I wanted to make some sort of frozen dessert. I was going for a strawberry version similar to the Margarita Lime Pie my mom and I make. For this dessert, I made the crust from scratch, but you could just use a store-bought crust to speed up the process. You could make little mini pies using a muffin tin too.

Frozen Strawberry Pie – makes one 9.5-10 inch pie. My pie dish is 9.5 inches.




8 oz or around 2 C of crushed graham crackers

1/2 C butter melted

2 TBS granulated sugar

1/2 teas sea salt


2 C fresh strawberries – hulled and sliced

10 – 12 oz strawberry greek yogurt. Two individual serving sized containers added up to 10.6 oz.

1 C heavy cream

4 TBS Honey

1 teas vanilla extract

Strawberry Glaze Topping:

1 C fresh strawberries washed and sliced

2 TBS honey

1 TBS granulated sugar


Preheat oven to 350 degrees F.

Add graham crackers to food processor and pulse until fine crumbs. Add in sea salt and sugar and pulse just until mixed. Pour this into a bowl.



Melt butter and pour into graham cracker mixture and stir until butter is all incorporated.


In a lightly greased pie dish (I use my butter wrapper to grease my pie dish), pour graham cracker mixture in and gently press on bottom and up a little on the sides until even.




Bake the crust at 350 degrees for 10 minutes. Remove from oven and let this cool.


You can rinse out your food processor, but leave it out because you’ll need it again.

Wash, stem, and slice strawberries and set them aside.


In a large bowl, combine yogurt, 2 C of the sliced strawberries, and 4 TBS of honey. You’ll use that last C of berries in the topping later.



Using a stand mixer, hand mixer, or a lot of muscle, beat the 1 C of heavy cream, 2 TBS sugar and 1 teas vanilla extract. Beat until fairly stiff and transformed into whipped cream.



Gently fold the whipped cream mixture into the strawberry, honey, and yogurt just until combined to form the filling. Try not to over mix.


Spoon the filling mixture into your cooled pie crust.



Freeze pie for at least 3-4 hours until serving so it’s nice and solid.

Before serving, puree the remaining 1 C of strawberries, 2 TBS honey, and 1 TBS granulated sugar in food processor to make a strawberry glaze topping.



You can either drizzle this over the entire pie before cutting, or just spoon it over each individual slice as you serve the pie.


If you have remaining pie, I think it’s easier if you go ahead and slice it all in the pan before returning it back to the freezer. Then, you can just grab a slice instead of trying to slice through a rock hard pie.


If you have leftover filling, then you just scored yourself the best strawberry shortcake ever! All you need is a little pound cake or angel food cake!

Here’s a strawberry shortcake I made – so good!



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