Ingredients

• 1 (14-oz.) can sweetened condensed milk
• 1 tablespoon loosely packed lemon zest
• 1/2 cup fresh lemon juice
• 1/2 cup strawberry jam
• 3 large egg yolks
• 1/4 cup buttermilk
• Gingersnap Crust, baked
• Vegetable cooking spray
• 3 tablespoons strawberry jam
• 16 ounces sliced strawberries

Preparation

1. Preheat oven to 325°.
2. Whisk together first 4 ingredients in a bowl.
3. Beat egg yolks with a handheld mixer in a medium bowl at high speed 4 to 5 minutes or until yolks become pale and ribbons form on surface of mixture when beater is lifted.
4. Gradually whisk in sweetened condensed milk mixture, and whisk until thoroughly combined; whisk in buttermilk.
5. Pour mixture into prepared crust.
6. Bake at 325° for 20 to 25 minutes or until set around edges. (Pie will be slightly jiggly.)
7. Cool on a wire rack 1 hour.
8. Cover pie with lightly greased (with cooking spray) plastic wrap, and freeze 4 to 6 hours.
9. Microwave 3 Tablespoons strawberry jam in a medium-size microwave-safe bowl at HIGH 20 seconds. Stir sliced strawberries into jam.
10. Top pie with strawberry mixture just before serving.