Strawberry Ice Box Pie

18 Jul

My mom used to make a non-dairy, creamy, strawberry dessert for Passover and I’ve been meaning to get the recipe from her. I remember she used strawberries, egg whites, sugar, and lemon juice. I added a couple other ingredients to make this pie. This recipe is neither non-dairy, nor Kosher for Passover but can easily be adapted to be both.

Time: 20 min + freeze                  Serves: 6-8


  • 1 pound strawberries, hulled
  • 2 egg whites
  • 1/4 cup sugar
  • 2 tbsp lemon juice
  • 1 cup whipped dessert topping (I used Trader Joe’s)
  • 1 prepared graham cracker pie crust

How to make it

  • Pick out about 6-8 berries (more if you want to cover the whole top) that are like in size. Slice and set aside.
  • Dice remaining strawberries. They should equal to about 1 1/4 – 1 1/2 cups.
  • Place egg whites into a mixing bowl. Beat until frothy.
  • Add sugar and lemon juice and beat until light and fluffy, about 7-10 minutes.
  • Add berries and beat for another minute.
  • Fold in whipped topping with wooden spoon or similar, mix until incorporated.
  • Spoon mixture into pie crust. Smooth top over with wooden spoon. Top with sliced berries.
  • Cover and place in freezer for at least 1 hour, but overnight is best.

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