TIP: For a firmer filling, freeze the pie until firm, 3 to 4 hours. Garnish with strawberries, slice, and serve.
1 cup heavy cream
1/4 cup powdered sugar
1 teaspoon pure vanilla extract
One 14-ounce can 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)
Graham Cracker Crust (see recipe below)
Graham Cracker Crust:
1 1/2 cups graham cracker crumbs
1/3 cup granulated sugar
6 tablespoons unsalted butter, melted
In a stand mixer fitted with the whisk attachment, beat the cream on medium-low speed until thickened, about 2 minutes. Reduce the speed to low and slowly add the powdered sugar and vanilla. Increase the speed to medium-high and beat until stiff peaks form, about 2 minutes.
In a large bowl, whisk together the condensed milk and lemon juice. Fold in the diced strawberries and whipped cream. Pour the pie filling into the crust.
Refrigerate until well chilled, at least 4 hours or up to overnight. Garnish with strawberries, if desired.
Store, covered, in the refrigerator 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.