Frozen strawberry lemonade pie is my favorite summer dessert! Let me tell you, this pie is an absolute showstopper.
A buttery graham cracker crust is piled high with a luscious strawberry and lemon filling.
I love how easy it is to make ahead of time. It’s perfect for backyard barbecues, or even just a special treat for yourself on a warm evening.
One slice is never enough of this frozen strawberry lemonade dream! Once you try it, it’ll quickly go into your treat rotation.
Why You’ll Love This Frozen Strawberry Lemonade Pie
Summer Sensation: This refreshing frozen pie combines the bright flavors of strawberry and lemon. It’s the perfect dessert to beat the heat and enjoy on a warm summer day.
Creamy Texture: The combination of cream cheese, sweetened condensed milk, and whipped cream creates a smooth and creamy texture.
No-Bake: The filling does not require baking, so this pie is simple to make and doesn’t heat up your kitchen.
Crowd-Pleaser: The sweet and tart flavors are a hit with kids and adults alike.
Ingredients
- Strawberries: Juicy, ripe strawberries form the flavorful foundation of this refreshing summer pie.
- Graham Crackers: They create a buttery, lightly sweetened crust with a hint of cinnamon.
- Salted Butter: It balances the sweetness of the crust.
- Granulated Sugar: It’s used in both the crust and to macerate the strawberries for the filling.
- Cream Cheese: Tangy, smooth cream cheese forms the base of the luscious pie filling.
- Sweetened Condensed Milk: This pantry staple adds concentrated sweetness and milky flavor to the filling.
- Fresh Lemon Juice and Lemon Zest: Bright lemon juice and fragrant zest cut through the richness.
- Heavy Cream: It creates a dreamy, cloud-like filling that’s light yet indulgent.
How to Make Frozen Strawberry Lemonade Pie
You’ll love this easy-peasy, fuss-free pie!
1. Prepare the crust. Mix the graham cracker crumbs, melted butter, and sugar in a bowl until combined. Press into a 9-inch pie dish and bake at 350°F for 10 minutes. Cool completely.
2. Cook the strawberries. Combine the strawberries, sugar, and water in a saucepan. Simmer over medium heat for 10 minutes until the strawberries break down. Strain through a sieve to remove the seeds and pulp. Cool the syrup.
3. Mix the filling. Beat the cream cheese until smooth. Add the sweetened condensed milk, lemon zest, lemon juice, and cooled strawberry syrup. Mix until combined.
4. Whip the cream. In a separate bowl, whip the heavy cream to stiff peaks. Fold into the strawberry mixture until smooth.
5. Assemble the pie. Pour the filling into the cooled crust. Spread evenly and freeze for at least 6 hours or overnight.
6. Serve. Let the pie sit at room temperature for 10 minutes before slicing.
Tips for the Best Frozen Strawberry Lemonade Pie
It’s impossible to mess up this pie! But these tips ensure it comes out amazing.
- Let it chill. Allow the strawberry syrup to cool completely before mixing with the other filling ingredients. This prevents the cream cheese from melting unevenly.
- Be gentle! Carefully fold the whipped cream into the strawberry mixture to keep the filling light and airy
- Get creative with garnishes. Add fresh strawberry slices on top of the pie before serving.
- Try fun variations: Substitute strawberries with other berries like raspberries or blueberries. Or, incorporate orange or lime zest into the filling for an extra zing.
- Dial up the decadence. Add a layer of melted chocolate over the cooled crust before adding the filling.
How to Store
Store the frozen strawberry lemonade pie tightly wrapped in plastic wrap or aluminum foil in the freezer. It will keep well for up to 2-3 months frozen.
Allow it to sit at room temperature for 10-15 minutes before slicing and serving to soften slightly.
Frozen Strawberry Lemonade Pie
8
servings20
minutes40
minutes679
kcalThis frozen strawberry lemonade pie will quickly become a summer staple! The creamy filling in this easy pie is a guaranteed hit.
Ingredients
- Crust:
12 whole graham crackers, crushed into tiny crumbs (or substitute 2 cups graham cracker crumbs)
6 tablespoons salted butter, melted
2 tablespoons granulated sugar
- Filling:
3 cups chopped strawberries
1/2 cup granulated sugar
2 tablespoons water
6 ounces cream cheese, softened to room temperature
1 can (14-ounce) sweetened condensed milk
1 tablespoon lemon zest
1/3 cup fresh lemon juice
1 1/4 cups heavy cream
Instructions
- For the crust, mix the graham cracker crumbs, melted butter and sugar in a bowl until well combined. Press the mixture evenly into a 9-inch pie dish. Bake at 350°F for 10 minutes. Allow to cool completely.
- For the filling, combine the chopped strawberries, sugar, and water in a saucepan. Simmer over medium heat for 10 minutes until the strawberries break down. Strain the mixture through a fine mesh sieve to remove the seeds and pulp. Allow the strawberry syrup to cool.
- In a large bowl, beat the cream cheese until smooth. Mix in the sweetened condensed milk, lemon zest, lemon juice, and cooled strawberry syrup until well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the strawberry mixture until no streaks remain.
- Pour the filling into the cooled crust and spread evenly. Freeze for at least 6 hours or overnight until firm.
- Let the pie sit at room temperature for 10 minutes before slicing and serving. Garnish with fresh strawberry slices if desired.
