We still had fresh strawberries left over from our berry patch farm pickings and again found another recipe on pinterest!! This one was equally as good as the last pie, YUMMY!! Had to share this with you all, quick simple and Divine. Recipe found here
Preheat oven to 325 degrees
Coat an 8x8-inch square baking dish with cooking spray and set aside.
In a food processor, combine: 1/4 cup pecans, 4 whole graham crackers, broken into pieces
Process until finely ground [I used a blender]
Add the crumbs to a large bowl, along with:
10 tablespoons butter, melted
1 cup all-purpose flour
1/3 cup brown sugar
Mix well. Spread the crumbs evenly on a rimmed baking sheet lined with parchment paper.
Bake in the preheated oven for 20 minutes, stirring once half way.
Meanwhile, in a medium bowl, combine:
2 egg whites, 1/2 cup sugar
Using a hand-held mixer, mix on medium speed for 3 minutes.
Add:
1 cup heavy whipping cream
Mix on medium speed for an additional 6 minutes.
Add:
Juice from 1 lemon
4 oz. cream cheese, softened
Mix on low speed until creamy.
Coarsely chop 2 cups of strawberries.
Gently fold the strawberries into the cream mixture.
Press half of the crumb mixture into the bottom of the prepared baking dish.
Top with the strawberry-cream mixture.
Top with the remaining crumbs.
Cover with foil and freeze for a minimum of 3 hours before serving.
