instructions
coated and resemble wet sand. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Bake for 8-10 minutes, until golden brown. Cool completely on a wire rack.
Make the Strawberry Puree
In a blender or food processor, combine 2 cups fresh strawberries, 1/2 cup granulated sugar, 1/4 cup freshly squeezed lime juice, and 1 teaspoon lime zest. Blend until smooth. Taste and adjust sweetness or acidity if needed. Set aside.
Prepare the Filling
In a large mixing bowl, fold the strawberry puree into 1 cup of heavy cream. Gently stir in 1 can of sweetened condensed milk until the mixture is smooth and well combined. This will be your delicious filling for the pie.
Assemble the pie
Pour the strawberry filling into the cooled graham cracker crust and spread evenly with a spatula. Smooth the top to ensure an even layer. Cover the pie with plastic wrap and freeze for at least 4 hours or until firm.
Garnish and Serve
Let the cake stand at room temperature for about 10 minutes before serving to make it easier to cut. Garnish
the cake with fresh strawberry slices, lime wedges and mint leaves for a vibrant and attractive presentation. Cut into slices and serve immediately. Enjoy the refreshing and tangy taste of this delicious dessert.
Feel free to get creative with your pie by trying these variations:
Add a coconut twist: Mix shredded coconut into the graham cracker crust for a tropical flavor.
Use different berries: Replace strawberries with raspberries or blueberries for a different berry experience.
Top with whipped cream: Add a dollop of whipped cream to each slice for extra creaminess.
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