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1
Mix first four ingredients with a pastry blender until crumbly.
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2
Pat into a 9x13 pan. (It doesn't need to go all the way to the edges. You will be crumbling this up.).
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3
Bake at 350 for 15-20 minutes.
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4
After this has cooled, crush it into fine crumbs. Reserve one third of the crumbs for topping, and spread the remaining crumbs evenly in the bottom of the pan.
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5
Whip the cream and set it aside.
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6
Combine remaining ingredients in a large mixer bowl and beat at high speed until very stiff.
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7
Combine strawberry mixture with whipped cream.
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8
Pour filling into crust and top with reserved crumbs, lightly pressing the crumbs into the filling.
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9
Cover and freeze until firm.
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10
I always make double the crust amount because I end up munching it as I go. (How can you miss with butter, brown sugar and nuts, especially pecans?) If you do this you may want to bake your crust in a larger pan.
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11
Regarding the egg whites - I used only one the last time I made this, and in my Kitchenaid it went all the way to the top of my bowl. It turned out great, but if you prefer a lighter filling, use 2 or 3 egg whites and it will be a little airier.
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12
I always use frozen strawberries (unsweetened) to save time and work. I thaw a 16-ounce bag and just dump the whole thing in, juice and all. No need to slice them as the whipping will break them up.
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13
Depending on the power of your mixer and number of egg whites you use, you may have more filling than a 9x13 pan will accommodate. Darn! You'll be forced to do some quality control!
