As I mentioned in my last post… I don’t like strawberries. When I tell people, they are genuinely horrified and confused.
I get it. It’s how I feel when people tell me they don’t like chocolate. I mean… what? It’s chocolate.
But my mom loves strawberries, and so does my husband, and so does my other friends and family, and so does the rest of the world. So, I still make lots of strawberry-filled food.
Right now, Fox Chapel Publishing is promoting their new cookbook, Char-Broil Great Book of Grilling: 300 Tasty Recipes for Every Meal. They sent me this delicious recipe to share with y’all.
Despite not liking strawberries myself… This is putting me in the mood for summer! So today, I am also happy to announce… #CookoutWeek is coming back for another year in June!
For those of you who are new readers, #CookoutWeek is a virtual event that we host every year. During this week, food bloggers from around the world publish delicious recipes perfect for any summer party. Check out last year’s recipes here.
If you are a food blogger interested in participating in #CookoutWeek, the easiest way to know when sign-ups open is to join our food bloggers only Facebook Group. If you’re a ready looking for delicious summer recipes, just follow the #CookoutWeek hashtag on your favorite social network. We post recipes on Facebook, Pinterest, Instagram, and Twitter starting at the end of June!
In the meantime… try out this pie, courtesy of Fox Chapel Publishing:
Frozen Strawberry Pie
A yummy summer treat packed with strawberry flavor and easy to whip up.
- 4 Tablespoons sugar
- 14 chocolate graham crackers crushed
- 1 Tablespoon butter melted
- 12 ounces white chocolate chips
- 6 egg whites
- 1 pint heavey cream sweetened
- 1 teaspoon vanilla
- 1 pound fresh strawberries
- 1 cup strawberry glaze or jelly
Combine sugar with chocolate graham crackers; add butter; press into a springform pan; and bake at 375°F for 6 to 7 minutes. Set aside to cool.
Melt white chocolate chips in a double boiler, and let cool slightly.
Beat egg whites until stiff, and then set aside.
Whip the heavy cream with vanilla; set aside.
Wash the strawberries; pat dry with paper towels; and chop, reserving a few for garnish. Place into a bowl with the strawberry jelly.
Fold the egg whites into the whipped cream; then fold in the strawberry mixture, followed by the white chocolate. Pour the filling into the pie crust, and freeze.
Remove the pie from the freezer about 15 minutes before serving to soften slightly. Garnish with the reserved strawberries.
Check out these other yummy summer pie recipes…