This Mile High Strawbery Pie<\/strong> is a scrumptious retro recipe! Updated from the 70s, this frozen dessert now uses fresh berries and cream.<\/em><\/p>\n This Frozen Strawberry Dessert<\/strong> has stood the test of time. With a couple of simple tweaks, it\u2019s even better than the original recipe from the 1970s!<\/p>\n <\/p>\n 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 \u201cbox\u201d of strawberries from the grocer\u2019s freezer and piled high into a pie plate! <\/p>\n 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!<\/p>\n<\/p><\/div>\n 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\u2019re available starting early in June Don\u2019t wash them until you\u2019re ready to use as the moisture causes them to absorb water which shortens their lifespan. When you\u2019re almost ready to use them, rinse quickly in cool water and let them dry on paper towels. There is some risk you need to be aware of. Pasteurized eggs are recommended, but they\u2019re often difficult to locate. There is a slight chance that raw eggs can be contaminated with salmonella bacteria. If you\u2019re serving this to anyone who is very young, old, or immune-compromised, it\u2019s best not to serve them any recipe containing raw eggs. If you love this Mile High Strawberry Pie<\/strong>, you\u2019ll also enjoy these other strawberry sweets!<\/p>\n Stay in touch through social media\u00a0@\u00a0Instagram<\/a>,\u00a0Facebook<\/a>, and\u00a0Pinterest<\/a>. Don\u2019t forget to tag me when you try one of my recipes! And if you love the results, please give it a 5-star rating in the recipe card.<\/p>\n<\/div>\n<\/div>\n Total time does not reflect freezing time. Store the leftovers, covered, in the freezer.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n \n\t\t\t\t![\"A](\"https:\/\/www.thatskinnychickcanbake.com\/wp-content\/uploads\/2016\/06\/Strawberry-Pie-Dessert-4-1.jpg\"\/ "\\"Mile")
![\"A](\"https:\/\/www.thatskinnychickcanbake.com\/wp-content\/uploads\/2016\/06\/Strawberry-Pie-Dessert-4-1.jpg\" "\\"Mile")
<\/figure>\n<\/div>\nWhy You Must Make<\/span><\/h2>\n
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![\"Overhead](\"https:\/\/www.thatskinnychickcanbake.com\/wp-content\/uploads\/2016\/06\/IMG_9401-3.jpg\"\/ "\\"Delicious")
![\"Overhead](\"https:\/\/www.thatskinnychickcanbake.com\/wp-content\/uploads\/2016\/06\/IMG_9401-3.jpg\" "\\"Delicious")
<\/figure>\nIngredient Notes:<\/span><\/h2>\n
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Tips for Beating Egg Whites:<\/span><\/h2>\n
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![\"Strawberry](\"https:\/\/www.thatskinnychickcanbake.com\/wp-content\/uploads\/2016\/06\/Strawberry-Pie-Dessert-6-1.jpg\"\/ "\\"Strawberry")
![\"Strawberry](\"https:\/\/www.thatskinnychickcanbake.com\/wp-content\/uploads\/2016\/06\/Strawberry-Pie-Dessert-6-1.jpg\" "\\"Strawberry")
<\/figure>\n<\/div>\nFrequently Asked Questions<\/span><\/h2>\n
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.<\/p>\n<\/p><\/div>\n
Remove the stem using a paring knife, a coring tool, or even a metal or plastic straw. You\u2019ll want to remove the white core as well as the leaves. Then you can chop them for the recipe.<\/p>\n<\/p><\/div>\n
There are home methods to self-pasteurize by keeping your whole eggs at 140\u00b0 for 3-4 minutes to kill any bacteria.\u00a0This is done using a water bath and a good thermometer. But it\u2019s hard to know if the egg whites have reached the desired temperature for the needed time.
Simply Recipes has a newer technique<\/a> in which you mix your egg whites with sugar and heat them over a double boiler, stirring constantly, until they reach 160\u00b0 since when the eggs are in the shell, you have no way of knowing how warm they get.\u00a0<\/p>\n<\/p><\/div>\n<\/p><\/div>\n![\"Strawberry](\"https:\/\/www.thatskinnychickcanbake.com\/wp-content\/uploads\/2016\/06\/Strawberry-Pie-Dessert-8.jpg\"\/ "\\"Mile")
![\"Strawberry](\"https:\/\/www.thatskinnychickcanbake.com\/wp-content\/uploads\/2016\/06\/Strawberry-Pie-Dessert-8.jpg\" "\\"Mile")
<\/figure>\n<\/div>\nYou May Also Like:<\/span><\/h2>\n
Ingredients<\/h3>\n
Crust:<\/h4>\n
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Strawberry Filling:<\/h4>\n
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Instructions<\/h3>\n
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Notes<\/h3>\n