Ingredients
Crust:
1 1/2 cups graham cracker crumbs
1/2 stick butter, melted and cooled
1/4 cup granulated sugar
Filling:
1/2 quart fresh strawberries, stems removed and hulled
1 14-ounce can sweetened condensed milk
4 large egg yolks
2 tablespoons orange juice (fresh-squeezed or store bought)
Topping:
2 cups cold whipping cream
3 tablespoons granulated sugar
1/4 teaspoon vanilla extract
Preparation
Preheat oven to 375°F. Mix graham cracker crumbs, melted butter, and sugar until well blended. Press into a 9-inch pie plate. Bake at 375°F for 10 to 15 minutes, until lightly browned. Cool completely.
Lower oven temperature to 325°F.
Place strawberries and orange juice in a blender or food processor and blend until mixture reaches a smooth consistency. Run mixture through a sieve into a 1/2 cup measure, scraping the seeds from the bottom to allow the juice to run through.
In a medium bowl, mix the condensed milk, egg yolks, and strawberry mixture together until combined. Pour mixture into prepared graham-cracker crust.
Place in oven and bake at 325°F for 18 to 20 minutes, until set but center still jiggles when pie is jostled. Allow to cool completely.
Meanwhile, chill a bowl of a stand-mixer by either placing in the freezer or filling with ice water for a few minutes. Attach whisk attachment to mixer. Clean out bowl and add 2 cups chilled whipping cream, 3 tablespoon sugar, and vanilla. Beat mixture at high speed until it thickens and soft peaks form, about 1 to 3 minutes.
Using a large spreader, spread whipped cream onto the top of the cooled pie to desired thickness.
