I am so glad the Brighton Busch's is right down the road from me! It's such a fun and inviting store that offers the best locally grown goodies in the Mitten. But don't take my word for it! See it for yourself!
Pie crust: 2 cups graham cracker crumbs; 1/2 cup melted butter
Filling: 1 pint heavy whipping cream; one 14 ounce can sweetened condensed milk; 1 carton lemon Greek yogurt; zest of one lemon; 1 pint mashed strawberries
Topping; One cup Cool Whip; one 4-5 sliced strawberries for garnish
Pie crust: Using a food processor, pulse the graham crackers into fine crumbs. Place into a small mixing bowl. Melt the butter in the microwave. Pour into the graham cracker crumbs and stir until combined. Place into a 9 inch pie plate. Use your hands to press graham cracker crumbs onto the bottom and sides of pan. Bake for 15 minutes at 350 degrees. Remove from oven. Cool completely.
Filling: Set strawberries on countertop for 1/2 hour. Using a hand mixer, whip the cream on medium-high speed until stiff peaks form. Fold in condensed milk. Add lemon Greek yogurt and lemon zest. Use a potato masher to mash strawberries. Fold into the filling. Pour onto crust. Place in refrigerator for a least 6 hours or until firm. For best results, freeze overnight.
Depending on how deep your pie pan is, there may be some leftover topping. If desired, placed leftover topping into a loaf pan and freeze overnight. The frozen topping will turn into delicious no-churn ice cream, for two desserts in one!
Topping: Place Cool Whip into a piping bag. Make 8-10 swirls on top of pie. Place a sliced strawberry onto the center of each swirl.
To serve, set pie on countertop for 15 minutes, or until softened. Cut and serve. Enjoy with a glass of lemonade with sliced strawberries and lemon slices, if desired.