Ingredients:

  • 1.5 cups (150g) graham cracker crumbs
  • 1/3 cup (75g) melted unsalted butter
  • 2 tbsp (25g) granulated sugar
  • 4 cups (500g) frozen strawberries, thawed slightly
  • 1/2 cup (100g) granulated sugar
  • 3 tbsp (25g) cornstarch
  • 1/2 cup (120ml) water
  • 8 oz (225g) cream cheese, softened to room temperature
  • 1 can (14 oz / 397g) sweetened condensed milk
  • 1 tsp (5ml) vanilla extract
  • 2 cups (450ml) whipped topping, thawed

Instructions:

  1. Combine the graham cracker crumbs, melted butter, and sugar in a medium bowl. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Place the crust in the freezer for 10 minutes to set.
  2. In a medium saucepan over medium heat, combine the frozen strawberries, sugar, cornstarch, and water. Stir constantly as the mixture reaches a simmer. Continue cooking until the sauce thickens and becomes glossy, then remove from heat and let it cool completely.
  3. Using an electric mixer, beat the softened cream cheese until smooth and airy. Gradually pour in the sweetened condensed milk and vanilla extract, mixing until no lumps remain. Gently fold in the whipped topping using a rubber spatula to maintain aeration.
  4. Pour half of the creamy filling into the chilled crust. Spoon the cooled strawberry reduction over the filling and swirl gently. Top with the remaining creamy filling, smoothing the surface with a spatula.
  5. Place the pie in the freezer for at least 6 hours or overnight until firm before slicing and serving.