Strawberry Icebox Pie

Ingredients:

For the Filling:

• 3/4 cup plus 2 tablespoons sweetened condensed milk
• 2 cups fresh strawberries, hulled and diced
• 1 cup heavy cream
• 1 teaspoon pure vanilla extract
• 1/4 cup powdered sugar

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/3 cup sugar
• 6 tablespoons unsalted butter, melted

For the Whipped Topping:

• 1/2 cup heavy cream
• 1 teaspoon pure vanilla extract
• 2 tablespoons powdered sugar

Directions:

For the Crust:

1. Preheat oven to 350F.
2. Stir together the graham cracker crumbs and the sugar in a medium mixing bowl. Add in the melted butter and mix until well incorporated.
3. Press the mixture into the bottom and up the sides of a 9 inch deep-dish pie plate.
4. Bake for 8 minutes and allow to cool completely. Set aside.

For the Filling:

1. In a medium mixing bowl, mix together the condensed milk and the diced strawberries.
2. In a separate medium bowl, add in the heavy cream, vanilla and powdered sugar. Mix on medium low until the mixture becomes a little firm and less runny. Then mix on high just until stiff peaks form. Be sure not to over-mix or it will turn to butter. You have just made cool-whip.
3. Add your cool-whip to the bowl with the strawberries and milk. Gently fold it in. The consistency should resemble a thick pudding when it is ready.
4. Pour the filling into the pie crust. Freeze for at least 6 hours or overnight.
5. When the pie is ready, prepare your whipped topping just as you did in step 2. Spread this in an even layer on top of the pie, and serve. You can garnish with fresh strawberries, if desired.

*Store in an airtight container in the fridge for up to 2 days.

Serves: 6-8