Variations & Tips
If you grew up in a house like mine, your Nana probably used whatever she had on hand. For an even easier version, you can swap the heavy cream and mixer step for 1 (8 oz) tub of thawed whipped topping; just fold the sweetened condensed milk into the whipped topping and continue as directed. If your strawberries are very juicy, slice them ahead and pat them dry with paper towels so the filling doesn’t get watery. You can also mash 1/2 cup of the berries with a fork before folding them in to give the filling a deeper pink color. For a little extra crunch, sprinkle a tablespoon or two of crushed graham crackers over the top along with the sliced berries. If you prefer a less sweet pie, use 1 1/4 cups whipped cream in the filling and save the rest for dolloping on individual slices. Food safety tips: Always wash and hull strawberries just before using, and dry them well to avoid excess moisture and bacterial growth. Keep the pie refrigerated at all times except when serving, and don’t leave it out at room temperature longer than 2 hours (1 hour if it’s very hot outside at a picnic). Because this pie contains dairy, store leftovers tightly covered in the refrigerator and enjoy within a few days; do not freeze and thaw repeatedly, as the texture and safety can be affected.
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