Nothing says summer like a frozen pie dessert.

Savor shows you how to make this yummy treat in a cooking videocast featuring Margaret Berry’s “Welcome to My Kitchen” on www.journalstar.com.

Frosty Strawberry Creme Pie with Cookie Crust, passed on to her from her mother, is a family favorite that graces the Berry table any time of year.

Growing up in Wahoo, Berry remembers the excess of strawberries on her family’s farm, as the strawberry patch grew on the site of an old chicken coop. Her mom put the strawberries to good use with a stream of pies.

And the tradition continues.

When Berry’s youngest was in college in California, his then-girlfriend called her to get the recipe so she could make his favorite pie for his birthday, Berry said.

On a hot summer evening, keep cool with this palate-pleaser. Tune in to Welcome to My Kitchen and see how easy it is to make.

Frosty Strawberry Creme Pie with Cookie Crust

Cookie Crust:

½ cup butter

2 tablespoons sugar

1 cup flour

Preheat oven to 375 degrees.

Process (or use a pastry knife) the butter, sugar and flour until crumbly.

Reserve 1/3 cup of the mixture in a separate pie plate or pan.

Press remaining crumbs evenly on bottom and sides of a 9-inch pie pan.

Bake reserved crumbs 10 minutes to brown and the crust 12-15 minutes.

Filling:

1 cup fresh or frozen unsweetened strawberries

1 unbeaten egg white

½ cup sugar

2 teaspoons lemon juice

½ to 1 cup whipping cream

Process or beat on high the strawberries, egg white, sugar and lemon juice until thick. Whip cream until it holds its shape and then fold into berry mixture.

Spoon or pour mixture into pie shell and sprinkle with reserved crumbs. Decorate with additional sliced berries.

Freeze 4-6 hours or overnight.

To serve, take pie out of freezer 15 minutes before serving for easier slicing.

Optional garnishes: additional sliced berries, mint leaves, kiwi slices

Note: Pie can keep for several weeks in the freezer.