Frozen Strawberry Pie

Frozen Strawberry Pie
2 cups heavy cream
4 ounces cream cheese, softened
1 (14-ounce) can sweetened condensed milk
2 large lemons, 1 zested, both juiced
1 teaspoon kosher salt
1 pint strawberries, lightly crushed

For the filling: In the bowl of an electric mixer fitted with the whisk attachment, whip the heavy cream to stiff peaks. Transfer to a medium bowl and refrigerate.

In the same mixing bowl of the electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth. Slowly pour in the condensed milk and continue to mix until incorporated and smooth. Add the lemon zest and juice and salt and beat on medium-high speed until combined, 1 to 2 minutes. If necessary, transfer the mixture to a large bowl to allow for the whipped cream. Use a rubber spatula to fold the strawberries into the filling mix, then fold in the whipped cream.

To assemble: Spoon the filling into the completely cooled crust. Freeze the pie for at least 6 hours, up to 12 hours.

For the topping: In a medium bowl, toss the strawberries with the brown sugar and vinegar. Remove the pie from the freezer, top with the strawberry mixture and serve.