Prepare a graham cracker crust in a 9 or 10 pie pan
1 10 oz package frozen strawberries, thawed
¾ cup of sugar
3 egg whites
1 Tbs lemon juice (I hardly ever use this, and Ive never seen it in a printed version of the recipe. I think it was Grandmas addition.)
1 cup whipping cream
1 tsp vanilla
Combine strawberries, sugar, egg whites and lemon juice in mixer bowl and beat at medium-high speed for 15 to 20 minutes, until very stiff.
Beat chilled whipping cream with vanilla until stiff.*
Fold cream into strawberry mixture. Pile into prepared crust. Freeze several hours, or overnight.
*Make sure the cream is whipped fairly stiff. If its too soft, the mixture tends to settle over the sides of the pie pan.