This Mile High Strawberry Pie is a scrumptious retro recipe that will take you back! Updated from the 70s, it now features fresh strawberries and creamy goodness.

This Frozen Strawberry Dessert has stood the test of time. With a few simple tweaks, it’s even better than the original recipe from the 1970s!

Why You Must Make This Dessert

• This is a delicious, retro recipe that we’d have on holidays like Easter during the 1970s!
• I’ve updated my mom’s version using fresh strawberries and real whipped cream, making it taste even more delightful!
• It can be made as bars or piled into a pie tin, giving it that mile-high appearance.
• As a frozen dessert, it’s perfect for making ahead and serving at gatherings.

I fondly remember my mom bringing this Mile High Strawberry Pie Dessert to life for special occasions. I still have her original recipe card tucked away in my collection. It called for a frozen bag of strawberries, piled high into a pie plate for a delicious treat!

Ingredient Notes:

• Chopped Pecans: Toasting them first enhances the flavor beautifully.
• Egg Whites: It’s best to separate them when cold, but let them come to room temperature for maximum volume when beaten. Ensure your whites are free from any yolk or grease for optimal whipping.
• Fresh Strawberries: Look for bright red berries that are sweet and fragrant for the best results.
• Lemon Juice: Always opt for fresh juice rather than bottled; the flavor is noticeably better.
• Whipping Cream: Make sure it has at least 36% butterfat for rich creaminess.

Tips for Beating Egg Whites:

• If you’re new to making meringues or desserts with egg whites, start by letting them come to room temperature. This will help them whip up fluffier.
• Ensure your mixing bowl and beaters are perfectly clean. Any hint of oil or grease will prevent the whites from whipping up into a fluffy cloud.
• For best results, separate your eggs one by one in small bowls. This way, if any yolk gets into your whites, you can easily discard the contaminated egg without losing all your whites!

Instructions

1. Preheat your oven to 350ºF (175ºC).
2. In a mixing bowl, combine the flour, brown sugar, chopped pecans, and melted butter. Mix well until fully combined.
3. Pat the mixture into the bottom of a 9″ x 13″ baking pan.
4. Bake for about 20 minutes or until lightly browned. Allow it to cool to room temperature.
5. In the bowl of a stand mixer, combine the egg whites, sugar, chopped strawberries, and lemon juice. Beat for 8-10 minutes until the mixture is whipped and stiff.
6. In a separate bowl, whip the cream until firm peaks form. Gently fold this into the strawberry mixture and spread it over the cooled crust.
7. Freeze for at least 6 hours before serving.
8. Remove from the freezer about 10 minutes before serving. Slice into squares, and if desired, garnish with a dollop of whipped cream and fresh berries.