Frosty Strawberry Cream Pie

Crust:

1/2 c. butter or margarine
2 Tbsp. sugar
1 c. flour

Cream sugar and butter together. Add flour and mix until combined. Place 1/3 or 1/2 cup of crust mixture in a
small pan. Press remaining mixture evenly over the bottom and sides of a 9-inch pie pan. Bake piecrust at 375 degrees for 12 to 15 minutes and cool. Bake the 1/3 or 1/2 cup of crumbs for 10 to 12 minutes until light golden brown and cool.

Strawberry Filling:
10 oz. pkg. frozen strawberries, thawed
1 unbeaten egg white
1/2 c. sugar
2 tsp. lemon juice
Combine all ingredients in large bowl. Beat at highest speed until thick and creamy; 5 to 8 minutes. Beat 1/2 cup whipping cream until thick. Fold gently but thoroughly into strawberry mixture by hand. Spoon lightly into pie shell. Freeze 4 to 6 hours or overnight.

For Frosty Raspberry or Peach Creme Pie, substitute frozen raspberries or peaches.

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