Frozen Strawberry Pie (No Bake!)
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Frozen Strawberry Pie is a light, refreshing dessert that’s perfect for summer evenings. This no bake strawberry pie recipe can be prepped and in your freezer in just 20 minutes!
If you love this recipe, you’ll also want to try our Strawberry Lemondade Pie!
A Nostalgic Summertime Frozen Strawberry Pie
Table of Contents
Growing up, I absolutely loved going to my best friend’s house for dinner. This was fantastic for 2 reasons.
1. Best friends always have awesome Barbies to play with that you don’t have.
2. We’d get to eat Tater Tot Casserole and, if we were really lucky, Frozen Strawberry Pie.
Like our favorite Strawberry Pretzel Salad, this Frozen Strawberry Pie is a Midwestern specialty, and one I remember enjoying on many summer evenings. After a day of running around like hooligans, making dirt soup and bungee jumping our Barbies off the swing set, we’d get treated to a slice of cool, refreshing pie. Her frozen strawberry pie was so light and airy, it felt like eating a pink cloud. It was everything an 8 year old girl could want.
Why This Recipe Works
Years later, I decided to revisit this old favorite and see how it holds up. Spoiler alert: VERY WELL. I’ve kept the recipe mostly the same, using whipped egg whites, strawberries, and Cool Whip to form the soft, billowy, mousse-like filling.
I’ve increased the amounts for the graham cracker crust to make it extra thick and buttery, and learned all the tips and tricks for getting this pie to come out perfectly each time.
This is the perfect make-ahead friendly dessert to serve at summer cookouts or BBQs, and because it’s frozen, it’s ready whenever you are! The recipe also makes 2 pies, so you can enjoy one now, and save one for a dessert emergency.
It’s also easily made gluten free, making it ideal for a variety of dietary restrictions. If you’re looking for a simple crowd-pleaser for your next get together, this is the one! Call up your best friend and invite her over for dessert. It’ll be one of the best nights of the summer, I promise.
Key Ingredients
- Salted butter– I like to use salted butter for graham cracker crusts, but if you’ve only got unsalted, just add a pinch of salt to the recipe!
- Graham crackers– You can buy whole crackers or graham cracker crumbs. Look for gluten free graham crackers, like Kinnikinnick, if you need to make this gluten free.
- Egg whites– You can use fresh egg whites for this recipe, but to eliminate any risk of food borne illness, I prefer to use pasteurized egg whites. You can buy whole in-shell pasteurized eggs (you’ll need to separate the whites yourself) or buy them pre-separated, like these.
- Granulated sugar– It doesn’t take a lot of extra sugar to bring out the natural sweetness of the strawberries.
- Frozen strawberries– Because this recipe uses frozen strawberries, you can make it year round, even when strawberries aren’t in season. The berries should be partially thawed before adding them to the recipe.
- Whipped topping– Cool Whip or whipped topping adds an extra layer of fluffy sweetness to the filling.
For the full list of ingredients and instructions, visit the recipe card below.
How to Make Frozen Strawberry Pie
Step 1: Make the pie crusts. In a small bowl, combine melted butter, sugar, and crushed graham crackers. Stir until the crumbs start to adhere together. If needed, add water by the Tablespoon until the crumbs stick together.
Step 2: Prepare the pans. Grease 2 9 inch pie pans with butter or a neutral cooking spray. Divide the crumb mixture evenly between the two pans and use your fingers or the bottom of a measuring cup to press the crust into the bottoms and sides of the pans.
Step 3: Beat the egg whites. Place the egg whites in the bowl of an electric mixer fitted with the whisk attachment. Beat the egg whites on medium high speed for 1 minute. They’ll look foamy and limp.
Step 4: Add sugar and strawberries. Add sugar and strawberries in three separate additions, beating well after each one.The mixture is done when it’s super fluffy, tripled in size, and holds a soft peak. This will take anywhere from 5-8 minutes total.
Step 5: Add Cool Whip. Gently stir in the whipped topping and vanilla extract.
Step 6: Freeze. Divide the strawberry mixture between the two prepared pie shells, smoothing the tops. Flash freeze for 1 hour, then cover tightly with plastic wrap and freeze for at least 8 hours or overnight.
Storage and Make Ahead Instructions
- These pies will keep well in the freezer for about 2 months.
- If storing for more than a week, double wrap the pies in saran wrap and then foil.
- Re-wrap and freeze any leftover pie before it gets too soft.
- This recipe makes enough filling for two deep dish pies. If you are using regular pie dishes, you’ll likely have leftover filling. It can be refrigerated and eaten on its own as a strawberry mousse. It makes a great parfait with granola or crushed graham crackers.
Expert Tips and Time Saving Tricks
- For a short cut: Use your favorite store bought graham cracker crusts.
- To quickly crush graham crackers: Place them in a food processor and pulse until smooth. Otherwise, put them in a sturdy zip lock bag and smash with a rolling pin.
- Substitute fresh halved strawberries for the frozen strawberries if you prefer. Or, try making the pie with other frozen berries! Raspberries, blueberries or a mix of berries would also be delicious!
- Swap the pan: If you don’t have a pie pan, you can use 1 9 x 13 inch pan and cut the finished dish into squares.
- For easy slicing and serving: Fill a dish bigger than the pie dish with about an inch of hot water. Place the pie dish in the hot water for 30-60 seconds, then remove, slice, and serve immediately.
- For serving: Serve this pie with extra slices of fresh strawberries and whipped cream. It’s also wonderful with a drizzle of chocolate syrup!
FAQs
While rare, raw eggs can contain salmonella. That’s why we recommend using pasteurized eggs for this recipe and other recipes that call for raw egg, like our Bourbon Eggnog. Pasteurization heats the eggs without cooking them, killing off harmful bacteria.
You’ll need 3 Tablespoons of egg white product for each egg white.
We recommend using an egg separator to separate the yolk from the white. This is the easiest way to ensure you don’t get any traces of yolk with the white, which can make it impossible for the whites to whip up properly.
Absolutely! They might take a few minutes longer to fully whip, but I’ve never had a problem getting them to be light and fluffy!
More Strawberry Desserts for Summer
- Strawberry, Cherry, and Nectarine Crisp
- Strawberry Cupcakes
- Strawberry Bundt Cake (with the best strawberry glaze!)
- Strawberry Rhubarb Fool
- Grilled Angel Food Cake with Strawberry Rhubarb Compote
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Frozen Strawberry Pie
Ingredients
For the crusts:
- Butter or neutral cooking spray (for greasing)
- 12 Tablespoons salted butter (melted)
- 4 cups graham cracker crumbs (about 24 whole graham crackers)
- 1/4 cup granulated sugar
- 1 Tablespoon water (plus more, if needed)
For the filling:
- 2 egg whites (*see note)
- 16 oz. frozen strawberries (partially thawed)
- 1/2 cup granulated sugar
- 8 oz. Cool Whip (or whipped topping)
- 1 teaspoon vanilla extract
- Sliced strawberries, chocolate syrup, and/or fresh whipped cream (for serving)
Instructions
- Use butter or a neutral cooking spray to grease 2 9 inch deep dish pie pans or 1 9×13 inch pan.
- In a small bowl, combine melted butter, crushed graham crackers, and sugar. Stir until the crumbs start to adhere together. Add the water, a Tablespoon at a time, until the crust sticks together if pinched between two fingers. Divide the mixture evenly between the two pie pans, using your fingers or the bottom of a measuring cup to press it into the bottoms and up the sides of the pan. Place the crusts in the freezer while you prepare the filling.
- In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on high speed for 1 minute, or until frothy. Add the strawberries and granulated sugar in three separate additions, beating well after each addition. Continue to whisk the mixture until light, fluffy, and tripled in size. Gently stir in Cool Whip and vanilla.
- Divide the mixture evenly between the two pie crusts, smoothing the top. Flash freeze for 1 hour, then wrap tightly with saran wrap and freeze for at least 8 hours or overnight. To serve, place the frozen pie in about an inch of very hot water for 30-60 seconds. Slice and serve immediately with fresh strawberry slices, whipped cream, and chocolate, if desired.
Notes
- Consuming raw egg whites presents a small risk of salmonella. To avoid this, use a carton of pasteurized egg white product. You’ll need 3 Tablespoons for each egg white.
- Frozen strawberry pie will keep in the freezer for about 2 months. If keeping for longer than a week, double wrap the pie in saran wrap then aluminum foil.
- You can substitute store bought graham cracker crusts if you prefer.
- For a gluten free version, use gluten free graham cracker crumbs–Kinnikinnick is the brand I usually use.
Can whipped cream be substituted for cool whip? What quantity? 1 pint cream whipped? Or…? Thank you! Sounds delish…but I don’t use cool whip..
I haven’t tried this with whipped cream, and I’m not sure if homemade whipped cream would be sturdy enough to hold up in this recipe.
I’ve been staring at this recipe since last summer and just dove into it tonight. So incredibly easy with the stand mixer, can’t believe I didn’t do this sooner. I used the store-bought graham cracker crumb pie crusts to make it even easier. Thank you so much for posting it!
Thanks so much for coming back to let me know. I’m so glad you enjoyed it!
youve got a beautiful blog here, fantastic pictures! I’ve nominated you for the versatile blogger awards, as your blog continues to impress me.
Thank you so much Louise! That’s an honor!
This sounds perfect! I love strawberries, and chocolate, and the word “healthy”! 🙂
Courtney, I almost forgot about this dessert. Thanks for reminding me. I actually just bought some strawberries yesterday, so I am going to keep this recipe in mind for this summer. How pretty you make it look!! Don’t you wish sometimes just for a minute we were 8 again with no worries in the world? How much we couldn’t wait to grow up and now I think of all the times of playing Barbies and dressing them up for fake weddings and pool parties. We had it made!
One thing awesome staying over at your best friend’s house. Awesome desserts! 😀
Makes me want to be your best friend!