Gluten-Free Frozen Strawberry Pie

Optional Step - If you want perfectly crisp slices, bake the pie crust at 325°F for 5 minutes before adding filling.

In a large saucepan, add the chopped strawberries, 1/3 cup water, granulated sugar, and lemon juice.

Place over medium heat and stir until mixture comes to a boil for approximately 5 minutes.

In a small bowl, add the cornstarch and hot water to make a slurry. Set aside.

Once the mixture is boiling, stir in the cornstarch slurry. Mix and cook for about 2 minutes or until the sauce thickens to your liking.

Pour the sauce into a bowl and cool completely.

In a separate bowl, whip the cream to a stiff peak and set aside.

In another bowl, pour the sweetened condensed milk and cream cheese. Use a hand mixer and mix until both ingredients are combined and fluffy.

Add the cooled strawberry sauce and vanilla extract, mix to combine.

Add the whipped cream and fold into the strawberry mixture.

Pour the mixture into the cooled pie crust.

Spread evenly.

Freeze in the freezer for at least 2 hours, for best results freeze for 12 hours or overnight.

When ready to serve, let defrost for 15-30 minutes before serving.