Frozen Strawberry Squares or Mile High Pie

This recipe is from Grandma Kirkham. It is a good "make ahead" recipe because it waits in the freezer for you to pull out for a nice dessert. It is also obviously a good one for summertime.

Crust
1 cup flour
1/4 cup brown sugar
1/2 cup butter or margarine
1/2 cup pecans or walnuts, chopped
   Combine flour and brown sugar. Cut in butter as for pastry--or can melt butter and stir in, then add nuts. Spread  large shallow pan or cookie sheet. Bake 350 degrees 15 min--stir periodically to prevent burning. Remove from oven. Cool. Crush into crumbs and set aside.

Filling
2 egg whites
1 pkg. (10 oz.) frozen strawberries, partially defrosted
1 cup sugar
1-2 Tbsp. lemon juice
1 cup heavy cream, whipped
  In a large bowl combine egg whites, berries and sugar and beat until stiff and thick--at least 15 min possibly less with a Kitchen Aid. Mixture looks like a big pink cloud. Stir in lemon juice. Fold in whipped cream. In bottom of 9x13 cake pan spread all but 1 cup of crumbs. Pour strawberry filling evenly over crumbs and sprinkle remaining crumbs on top. Cover with foil or plastic wrap and freeze several hours (this will not freeze very hard) Cut into squares to serve.

Mile High variation--place in baked 9" shell or graham cracker crust and freeze. Sprinkle 1/2 crumb mixture on top if desired.