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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.