We love our seasonal strawberries around this household. Since the season has all but ended i wanted to make a yummy dessert for myself and my children. I wanted something that i didn’t have to cook and that i could make in a short amount of time. What i came up with is a cream pie that is frozen instead of baked and i must say that it turned out quite well.
About 10 gram crackers, finely crushed
¼ cup melted butter
2 pints fresh strawberries, pureed
1 (8oz) container cream cheese, softened
1 (14oz) can sweetened condensed milk
1 pint heavy whipping cream
¼ cup coconut palm sugar
Crush gram crackers by hand in a small mixing bowl or in a mixer, until fine crumbs form. Add melted butter and mix well until gram crackers and slightly damp. Add gram cracker butter mixture to a 9 inch springform pan. Spread evenly over the bottom of pan and then press crumb mixture firmly down into the bottom of pan so that a nice bottom crust is form. Set aside.
In a large bowl, add softened cream cheese and sweetened condensed milk. Mix well, there may be some lumps but that’s okay. Next add pureed strawberries. Mix using a wire whisk until mixture is a nice and smooth. Refrigerate until ready to use.
Add the heavy cream to a mixing bowl and the coconut palm sugar. Mix by hand or with an electric mixer. If using an electric mixer be careful not to over beat the cream or it will curd and break.
Remove strawberry cream mix from the refrigerator and pour over the gram cracker crust. Next, gently spoon whipped cream over the strawberry mixture. Be sure to place whipped cream evenly over strawberry mixture so that it’s covered. Gently spread to all sides of pan, if necessary.
Place pie in freezer and freeze for 8 – 12 hours or overnight. When ready to serve, do not remove sides of springform pan. Pie can be sliced while still in the pan. Serve immediately and refreeze any leftovers.