This is all about strawberries with raspberries as a backup singer. I love them both but raspberries can make a strawberry come to life. The tang of the cream cheese mixed with the rich cream and sweetened condensed milk makes such an easy pie filling. It’s like a distant cousin of the key lime pie and this one is frozen so it doesn’t need the ice cream or even whipped cream to go with it.
| Level: | Easy |
| Total: | 7 hr 20 min |
| Active: | 20 min |
| Yield: | 8 to 10 servings |
Ingredients
- 4 tablespoons (1/2 stick) unsalted butter, melted, plus additional for greasing
- 1 1/2 cups graham cracker crumbs (from about 10 full sheets of graham crackers)
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground ginger
- 2 cups heavy cream
- 4 ounces cream cheese, softened
- 1 (14-ounce) can sweetened condensed milk
- 2 large lemons, 1 zested, both juiced
- 1 teaspoon kosher salt
- 1 pint raspberries, lightly crushed
- 1 pint strawberries, hulled and quartered
- 1 tablespoon dark brown sugar
- 1 teaspoon apple cider vinegar
Instructions
- For the crust: Preheat the oven to 350 degrees F. Butter the bottom and sides of a 10-inch pie dish and set side.
- In a medium bowl, combine the graham cracker crumbs, granulated sugar, ginger and melted butter. The texture should resemble wet sand. Press the crumbs into an even layer in the bottom and up the sides of the pie dish. Use the bottom of a measuring cup or glass to pack the bottom crust firmly. Bake until the crust firms up and browns lightly, 10 to 12 minutes. Remove from the oven and set aside on a rack to cool completely.
- For the filling: In the bowl of an electric mixer fitted with the whisk attachment, whip the heavy cream to stiff peaks. Transfer to a medium bowl and refrigerate.
- In the same mixing bowl of the electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth. Slowly pour in the condensed milk and continue to mix until incorporated and smooth. Add the lemon zest and juice and salt and beat on medium-high speed until combined, 1 to 2 minutes. If necessary, transfer the mixture to a large bowl to allow for the whipped cream. Use a rubber spatula to fold the raspberries into the filling mix, then fold in the whipped cream.
- To assemble: Spoon the filling into the completely cooled crust. Freeze the pie for at least 6 hours, up to 12 hours.
- For the topping: In a medium bowl, toss the strawberries with the brown sugar and vinegar. Remove the pie from the freezer, top with the strawberry mixture and serve.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 457 |
| Total Fat | 32 g |
| Saturated Fat | 19 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 4 g |
| Sugar | 31 g |
| Protein | 7 g |
| Cholesterol | 91 mg |
| Sodium | 346 mg |
Reviews
Absolutely delicious! The crust was great with the ginger so it was worth the effort to make it. The filling was not too sweet and went perfectly with the strawberries and vinegar. It was over 100 degrees here today so this pie was just what we needed.
Made last yesterday for daughters bday. Absolute smash hit. Making your own whip makes the pie wonderful and light and is not so sweet. Love it
I made with store crust, sub coolwhip for heavy cream. Delicious! Had 2 pieces, one frozen, second slice I let defrost for an hour, it was heavenly!
I bought the pie crust, otherwise made exactly as written. So good! It came our exactly like the picture. Everyone liked it or they are great liars!
This is an absolutely fabulous dessert, regardless of whether strawberry or not. I actually subbed in strawberries for the filling, but I do think the raspberries would be really good. Just a great dessert, and I will be making it for my daughter’s birthday using some of the strawberries that I grew.
This recipe is a definite keeper. Some desserts strike me as “sicky sweet”; this has nuance from the lemon juice & zest, and the strawberries with vinegar & brown sugar. Not as fussy to make as it might seem; I did use a store-bought crust. It does not require a lot of experience/skill, but it’s important to follow directions, such as using softened cream cheese, and whipping the cream to stiff peaks. Pay attention to the timing – you can’t decide to make this in the afternoon and serve it 2 hours later. Cost of ingredients – about $15 (Sep 2022) , which means that for me, it will be a special occasion recipe.
Yum! Made this for the 4th of July and it was a big hit. Not too sweet and the apple cider vinegar in the strawberries can’t really be tasted but adds a certain something. The recipe came together easily, but I did use a store bought graham cracker crust. Will be making again!
I served this to a large family group last night and they said it is the best dessert they ever had! Loved the tang in the strawberries. My granddaughter said it would be great at a shower or other special occasion. Rave reviews all around!
Can this be frozen longer? I need it to keep for a few days.
Subbed the dairy whip cream and milk with coco whip and coconut cream. Also added erythritol in lieu of the sweetened condensed milk. Also used almond flour for the crust. I miss the graham but you can’t find gluten free graham crust.
Overall a nice frosty dessert but must stand out awhile before slicing
Overall a nice frosty dessert but must stand out awhile before slicing