Frozen Strawberry Lemonade Pie

For the crust:
Combine butter, crushed graham crackers, and sugar in a large bowl. Stir together until the mixture begins to adhere to itself. You should be able to pinch a small amount at a time and have it stick. If it doesn’t, add a tablespoon of water at a time until it does. Divide the graham cracker crumbs between two 9-inch pie plates, using your fingers to press the mixture evenly across the bottom and up the sides. Place the crusts in the freezer while you make the filling.

For the filling:
Place the egg whites in a clean mixing bowl. Use electric beaters or a stand mixer fitted with the whisk attachment to beat the egg whites on medium speed for 1 minute. Add the lemon juice. Beat on medium high speed for 4 minutes. The mixture will look foamy and limp. Add the sugar, 1/4 cup at a time, beating on medium high speed for 1 minute after each addition. The eggs will take about 8 minutes total to whip up completely.

Add the frozen strawberries and beat on medium speed until they’re broken up and evenly distributed throughout the egg mixture. Fold in the whipped topping. Taste test. If you’d like the mixture to be a bit more puckery, add more lemon juice.

Divide the strawberry mixture evenly between the pie pans. Cover and freeze for at least 6 hours or overnight. To serve, drop the pie plate in an inch of hot water for about 30 seconds to help loosen the crust. Then slice and serve.

Note: To make this gluten-free, you can substitute 4 cups gluten free graham cracker crumbs for the crust.