TIP: For a firmer filling, freeze the pie until firm, 3 to 4 hours. Garnish with strawberries, slice, and serve.
3/4 cup plus 2 tablespoons (7 ounces) sweetened condensed milk
2 tablespoons fresh lemon juice
2 cups (about 9 ounces) strawberries, hulled and cut into 1/4-inch dice (about 1 1/2 cups), plus whole strawberries, for garnish (optional)
1 cup heavy cream
1 teaspoon pure vanilla extract
1/4 cup powdered sugar
Graham Cracker Crust (recipe follows)
Graham Cracker Crust:
1 1/2 cups graham cracker crumbs
1/3 cup granulated sugar
6 tablespoons unsalted butter, melted
In a large bowl, whisk together the condensed milk and lemon juice, then stir in the diced strawberries.
In a stand mixer fitted with the whisk attachment, mix the heavy cream, vanilla extract, and powdered sugar on a low speed for 30 seconds. Increase the speed to medium-high and beat until stiff peaks form, about 2 minutes.
Add the whipped cream to the bowl with the condensed milk mixture, and gently fold it in. The consistency will resemble a thick pudding. Pour the pie filling into the crust.
Freeze for 6 hours or up to overnight. Garnish with strawberries, if desired.
Remove from the freezer and serve immediately.
Store, covered, in the freezer for up to 5 days.
Preheat the oven to 350°F.
In a large bowl, combine the graham cracker crumbs and granulated sugar. Stir to blend. Stir in the melted butter until well blended.
Press the mixture into the bottom and up the sides of a 9-inch deep-dish pie plate.
Bake until firm, about 8 minutes. Let cool completely before filling.