• Gather the ingredients so you have everything close at hand on the counter or table.
• If using fresh strawberries, remove the tops and slice strawberries into small pieces. If frozen, place 3-4 cups frozen strawberries in microwave and cook to defrost.

Prepare the Graham Cracker Crust

• Place a sleeve of graham crackers inside a quart freezer bag. Squeeze out the extra air and zip it closed. Crush the crackers with a rolling pin, rolling over and over it, until finely crushed to make 1 1/4 cups graham cracker crumbs.
• In a medium bowl, mix graham cracker crumbs, 1/4 cup granulated sugar, and 6 tablespoons butter (melted) with a fork until combined. Press into pie plate and refrigerate.

Make the Strawberry Filling

• Add the strawberries to the bowl of a blender, along with 2 tablespoons lemon juice. (You could also use a food processor, or for chunkier strawberries, mash with a potato masher.)
• When the strawberries are nicely pureed, add 14 oz sweetened condensed milk and pulse until thoroughly combined.

Add Whipped Topping to the Pie

• Pour the strawberry filling into the graham cracker crust, spreading it to the edges until even.
For a creamier filling, add the whipped topping to the strawberry mixture and place all of it in the graham cracker crust. You will need a large pie plate for this option.
• Cover with aluminum foil or plastic wrap and freeze for about 20 minutes. Once the pie filling has set, you may top it with 8 oz frozen whipped topping, spread on with a knife, or placed in a decorating bag and piped onto the strawberry filling. Cover and return the pie to the freezer and allow to set for at least 6 hours until completely firm.
• To serve, set pie out for about 10-12 minutes to allow for easier slicing. Serves 8-10.