Frozen Strawberry Pie

Wow, what a weekend. There was a wedding – like a wedding done perfectly. My friend of almost twenty years became a Mrs. on Saturday under the most brilliant blue sky. There were coral lace dresses, blue sea in every direction, best friends, and a super party.  It was a blast.

To top off the weekend, we celebrated my mom’s birthday on Sunday. I made her this Frozen Strawberry Pie which was a big hit and something I will make again.

FROZEN STRAWBERRY PIE
slightly adapted from A Year of Pies by Ashley English

For the crust:
10 ounces gingersnap cookies (about 2 1/2 cups)
6 tablespoons unsalted butter, melted

For the filling:
2 cups whole-milk vanilla yogurt
2 tablespoons honey
2 cups strawberries, hulled and sliced
1 cup heavy cream
1 teaspoon vanilla extract

Optional garnish:
1/2 cup strawberries, hulled and thinly sliced

To make the crust: Preheat oven to 350 F. Lightly butter a 9-inch pie pan and set aside. Crush the gingersnaps either by pulsing them in a food processor or placing them in a plastic freezer bag and rolling over them with a rolling pin.

Combine the crushed cookies and melted butter in a medium-size bowl. Stir until fully mixed. Press the mixture into the pan, covering the bottom fully and pressing the crumbs halfway up the sides. Bake the crust 10 minutes, then remove from the oven and cook completely before filling.

To make the filling: Combine the yogurt and honey in a large bowl. Stir in the 2 cups strawberries. In a medium-size bowl, using a mixer or whisk, beat the cream and vanilla until billowy peaks form. Fold the whipped cream into the strawberry mixture.

To assemble the pie: Pour the filling mixture into the cooled crust. If desired, arrange sliced strawberries in a circle around the outer edge of the pie.

Freeze at least 4 hours before serving. If you freeze it completely through, let the pie sit on the counter to soften up before slicing (about 20 minutes).