Sunday Paper Dinner Table: Strawberry Pie

COOK: none

COOL: 6 hours

Ingredients

• ¾ cup plus 2 tablespoons (7 ounces) sweetened condensed milk
• 2 tablespoons fresh lemon juice
• 2 cups (about 9 ounces) strawberries, hulled and cut into ¼-inch dice (about 1½ cups), plus whole strawberries, for garnish (optional)
• 1 cup heavy cream
• 1 teaspoon pure vanilla extract
• ¼ cup powdered sugar
• Graham Cracker Crust (page 25)

Instructions

1. In a large bowl, whisk together the condensed milk and lemon juice, then stir in the diced strawberries.
2. In a stand mixer fitted with the whisk attachment, mix the heavy cream, vanilla extract, and powdered sugar on a low speed for 30 seconds. Increase the speed to medium-high and beat until stiff peaks form, about 2 minutes.
3. Add the whipped cream to the bowl with the condensed milk mixture, and gently fold it in. The consistency will resemble a thick pudding. Pour the pie filling into the crust.
4. Freeze for at least 6 hours or up to overnight. Garnish with strawberries, if desired.
5. Remove from the freezer and serve immediately.
6. Store, covered, in the freezer for up to 5 days.

Makes one 9-inch pie

From Magnolia Table, Volume 2 by Joanna Gaines. Copyright © 2020 by Joanna Gaines. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.