1 (10 oz.) pkg. frozen strawberries, in light syrup, thawed
2/3 c. sugar
3 egg whites
1 tbsp. lemon juice
1 c. heavy cream
1 tsp. vanilla
1 (9 or 10) inch pie shell, baked or graham cracker crust, if desired

In largest bowl of electric mixer, combine strawberries, sugar, egg whites and lemon juice. Beat at medium high speed 15 to 20 minutes, until mixture has risen almost to edges of bowl and is very stiff. In separate bowl, beat heavy cream and vanilla until soft peaks form. Fold whipped cream into strawberry mixture until color is uniform. Pile into prepared crust, molding high in the middle. Freeze several hours or overnight until firm. Remove from freezer just before serving. Makes 8 to 10 servings.