A refreshing and creamy strawberry pie perfect for any occasion.
Cook the frozen strawberries in a saucepan over medium heat until they release their juices, about 5 minutes.
Stir occasionally to prevent sticking.
Mash the cooked strawberries and continue cooking until thickened, about 15 minutes.
Use a potato masher for even consistency.
Combine the lemon juice, water, and gelatin in a small bowl and let it sit for 5 minutes.
This step ensures the gelatin dissolves properly.
Stir the gelatin mixture, sugar, and salt into the strawberry mixture and cook for 2 minutes.
Mix well to avoid lumps.
Let the mixture cool to room temperature, then fold in the fresh strawberries.
Cooling prevents the fresh strawberries from cooking.
Pour the filling into a pie dish and refrigerate for at least 4 hours.
Cover the dish to prevent odors from the fridge affecting the pie.
Beat the cream cheese, powdered sugar, and vanilla extract until smooth.
Ensure the cream cheese is softened for easier mixing.
Gradually add the heavy cream and whip until stiff peaks form.
Chill the bowl and beaters for better results.
Spread the whipped topping over the chilled pie and serve.
Garnish with fresh strawberries for a decorative touch.
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