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Frozen Berry Cream Pie

Frozen Berry Pie
Maya Visnyei


  • 1 cup flour
  • 1/4 cup brown sugar
  • 1/4 cup almonds
  • 1/2 cup butter
  • 2 egg whites
  • 1/2 cup sugar
  • 1 1/4 cup whipping cream
  • 2 tablespoons lemon juice
  • 1 cup strawberries
  • 1 cup raspberries

Chef notes

Cool down with this refreshing and ultra easy Frozen Berry Cream Pie that highlights the beauty of plump strawberries and raspberries.


Preheat oven to 325 degrees.

Pre­pare an 8-by-8-inch pan with but­ter. Add the flour, sugar, almonds and but­ter into the pan and give everything a good stir. Spread it out in the pan and place in the oven to toast for 20 min­utes. Remove from the oven take out about 1/3 of the mix­ture and set aside. Press the rest with the back of a spoon until you've got a crust cov­ers the entire pan. Allow it to cool completely.

Whip your egg whites. Once they're start­ing to get really foamy, add the sugar and whip until you've got stiff, glossy peaks.

In another bowl, whip up the cream until it's in soft peaks.

Gen­tly stir together the egg whites, whip­ping cream, lemon juice and your crushed berries. Pour this lovely pink cream over your crust and gen­tly spread it out into every cor­ner to the pan. Take that extra bit of crunchy stuff you saved ear­lier and sprin­kle it over the top. Cover it all with cling wrap and put it in the freezer for 3 to 6 hours or overnight. Allow it to sit on the counter for at least 15 min­utes before serv­ing.

Dip a knife into a glass of hot water to make cut­ting into the pie eas­ier. Serve in squares.