River Walk Strawberry Pie

River Walk Strawberry Pie

1 (9−inch) graham cracker crust
10 oz. frozen strawberries
1 C. sugar
2 egg whites
1 T. fresh lemon juice
Dash of salt
1/2 C. whipping cream, whipped
1 tsp. vanilla or almond extract

Thaw strawberries in a colander. When they reach room temperature, combine
them in a large mixing bowl with the sugar, egg whites, lemon juice and dash of
salt. Beat until very stiff, about 15 to 20 minutes.
Fold the whipped cream and vanilla or almond extract into the beaten berry
mixture and pour into the prepared pie crust. Freeze the dessert for 2 to 3 hours or
until very firm.