Strawberry Pies
How do you remember how to spell dessert correctly? In this case, double the “S” for double the deliciousness in these fluffy, fruity pies. —Peggy Key, Grant, Alabama
Ingredients
- 1 can (14 ounces) sweetened condensed milk
- 1/4 cup lemon juice
- 1 carton (12 ounces) frozen whipped topping, thawed
- 1 quart fresh strawberries, sliced, divided
- 2 graham cracker crusts (9 inches)
Reviews
Delicious when you use REAL whipped cream instead of the cool whip junk.
This will fit easily into a 10" graham crust if you don't want to make 2 pies. I make this pie without berries often
This was so good! I actually made the filling fat free with FF sweetened condensed milk and FF cool whip, and it was delicious! As mamknowsbest stated below, it was pretty soft after taking straight from the fridge. Next time, I'll freeze it first. Will definitely make again!
We loved this pie! It was super easy to assemble and great to have a second pie in the freezer for the next dessert event. The one thing our family changed from the original recipe is the chilling. We put our pies straight into the freezer. We pull out the pie about 20 minutes before serving. Found that straight from the fridge, the pie was a little to soft for our liking. Highly recommend this recipe.
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