1 Cup flour
1/2 Cup chopped pecans
1/2 Cup melted butter
2 egg whites
1/2 cup sugar
2 1/2 cups sliced fresh strawberries
2 TBS lemon juice
Cup heavy cream, whipped
Combine flour, brown sugar, pecans and butter. Spread out on a large cookie sheet 1/4 to 1/2 inch thick. Bake in preheated 350 oven for 15 minutes until just brown. Cool, then crush with a rolling pin to make crust.
Place egg whites, sugar, strawberries and lemon juice in large mixing bowl and beat with an electric mixer until thick and creamy - about 10 minutes. Fold in whipped cream. Sprinkle approximately 2/3 of crumbs on bottom of 9 x 13 pan. Spread strawberry mixture over crust and top with remaining crumbs. Cover and freeze at least 6 hours. I have used frozen strawberries - that works fine. I usually top with a dollop of whipped cream and then a sliced and swirled strawberry garnish like the picture that is attached.
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