Instructions
1. Make the Crust:
Combine graham cracker crumbs, melted butter, and sugar (if using) in a bowl.

Press the mixture into the bottom and sides of a 9-inch pie dish.

Chill the crust in the freezer for 15–20 minutes while making the filling.

2. Blend the Filling:
Puree the strawberries in a blender or food processor until smooth.

In a large bowl, whisk together sweetened condensed milk, lemon juice, and vanilla.

Fold in the strawberry puree and then gently mix in the whipped topping until smooth.

3. Assemble the Pie:
Pour the filling into the prepared crust and smooth the top.

Cover and refrigerate for at least 4 hours, preferably overnight, until set.

4. Garnish and Serve:
Top with strawberry slices, whipped cream, mint leaves, or crushed graham crackers just before serving.

Slice and enjoy!

🍓 Tips for Success
Fresh or Frozen Berries: Thawed and drained frozen strawberries work if fresh aren’t available.

Gluten-Free Option: Substitute gluten-free graham crackers.

Storage: Keep in the refrigerator for up to 3 days or freeze for a firmer texture.

🍓 Why You’ll Love It
No-Bake: Keeps the kitchen cool.

Fresh & Light: Sweet, tangy, and creamy.

Fuss-Free: Quick steps with minimal ingredients.