A light-as-air frozen dessert with a fluffy strawberry mousse filling and a crunchy pecan crumb crust.
Author
Unknown
Recipe
Crust
| Measurements | Ingredients |
|---|---|
| 1 cup | Flour |
| 1/4 cup | Brown Sugar |
| 1/2 cup | Pecans, chopped |
| 1/2 cup | Melted Butter |
Filling
| Measurements | Ingredients |
|---|---|
| 2 | Egg Whites |
| 1 cup | Sugar |
| 1 (10 oz) package | Frozen Strawberries, partially thawed |
| 2 tablespoons | Lemon Juice |
| 1 pint | Heavy Cream, whipped (or 16 oz whipped topping) |
Instructions
- For the Crust: In a bowl, combine the flour, brown sugar, chopped pecans, and melted butter. Reserve 1/3 of the mixture for the topping. Press the remaining 2/3 into the bottom of a 9x13 inch pan.
- For the Filling: In a large mixing bowl, combine the egg whites, sugar, partially thawed strawberries, and lemon juice. Beat with an electric mixer at high speed for 10 minutes until very thick and fluffy.
- Gently fold in the whipped cream.
- Pour the filling over the crust.
- Sprinkle the reserved crust mixture over the top.
- Cover and freeze for at least 6 hours until firm.
Warning
This recipe contains raw egg whites. For those with health concerns, consider using pasteurized egg whites.
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