If summer had a flavor, I swear it would taste just like this Frozen Strawberry Lemonade Pie—tangy, sweet, and ice-cold with every creamy bite. This no-bake wonder is the ultimate frozen treat, blending luscious strawberries and fresh lemon juice in a cloud of whipped filling nestled inside a buttery graham cracker crust. Whether you’re beating the heat, hosting a backyard cookout, or just craving something refreshing and fun, this pie is a total showstopper (and so easy to make!).
Why You’ll Love This Recipe
- Irresistibly Refreshing: Each slice is a burst of icy, fruity flavor that cools you down in the best way possible.
- No-Bake Simplicity: Absolutely no oven required! Perfect for hot days or busy schedules.
- Kid- and Crowd-Friendly: This Frozen Strawberry Lemonade Pie delivers both nostalgia and major smiles for every age.
- Customizable: Swaps and tweaks are welcome; keep reading for fun ways to make it your own!
Ingredients You’ll Need
The magic of this Frozen Strawberry Lemonade Pie is in the simple lineup of pantry and freezer staples—each ingredient playing a deliciously important role. Let’s break down how these easy finds create that signature pink, summery cloud!
- Butter (melted): Binds the graham cracker crust and gives a rich, toasty flavor that holds up beautifully when frozen.
- Graham crackers (crushed): The base of the pie—a classic, crunchy foundation that adds a hint of honey and vanilla warmth. Gluten-free crumbs work great, too!
- Granulated sugar: Sweetens both the crust and the fluffy pie filling, balancing out the lemon’s tart zing.
- Water: Just a splash helps the graham cracker crust hold together for pressing into the pans.
- Egg whites: Make the filling airy and stable—whipping them creates the most luscious, frothy volume. (See note about safety if you’re concerned!)
- Lemon juice: Freshly squeezed is best for that punchy, authentic lemonade flavor you can taste in every bite.
- Frozen strawberries (mostly thawed): The star of our show—juicy and vibrant, they provide sweetness, stunning color, and that unmistakable summer aroma.
- Whipped topping or Cool Whip: Adds creaminess and helps the pie set up light and dreamy-soft in the freezer.
Variations
If you’re feeling adventurous, Frozen Strawberry Lemonade Pie is like a blank canvas for creativity. Feel free to swap flavors or adjust the recipe to suit dietary needs, tastebuds, or just to use up what you have on hand!
- Mixed Berry Twist: Swap out half the strawberries for raspberries, blackberries, or blueberries for a colorful “berry lemonade” pie.
- Citrus Party: Use lime or orange juice instead of lemon for a fresh take with a different tart-sweet edge.
- Dairy-Free Version: Substitute with a plant-based whipped topping and use vegan buttery sticks for a completely dairy-free frozen treat.
- Cookie Crust Upgrade: Try vanilla wafer or shortbread crumbs instead of graham crackers for a buttery, extra-indulgent crust.
How to Make Frozen Strawberry Lemonade Pie
Step 1: Make the Graham Cracker Crust
Start by lightly greasing two 9-inch pie plates with butter or a neutral spray—you’ll thank yourself later at serving time. In a big bowl, combine your melted butter, crushed graham crackers, 1/4 cup sugar, and water, mixing until you get a crumbly mixture that sticks together when pinched. Divide evenly and press the crumbs firmly across the bottom and up the sides of each dish. Pop the crusts into the freezer to chill while you whip up the filling.
Step 2: Whip Up the Fluffy Strawberry Filling
Place your egg whites in the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high until they’re frothy and loose—about 1 minute. Add the lemon juice and keep beating for another minute, then gradually add the remaining 2/3 cup sugar and strawberries in three additions, letting the volume puff up with every round. This process builds the signature light and airy texture—when it’s fluffy, tripled in size, and holds soft peaks, you’re done (about 5–8 minutes total).
Step 3: Fold, Fill, and Freeze
Gently fold the thawed whipped topping into your strawberry cloud until everything is seamlessly pink and creamy—don’t overmix! Pour the filling evenly into your chilled pie crusts, smoothing the tops. Freeze uncovered for about an hour so the tops set firm, then cover well with plastic wrap and foil. Let the pies freeze at least 6 hours or overnight (if you can wait that long!). Before serving, dip your pie plate bottom in an inch of hot water for about 30 seconds, then slice, serve, and bask in the frosty-lemonade applause.
Pro Tips for Making Frozen Strawberry Lemonade Pie
- Filling Volume Magic: For the most cloud-like pie, be patient and really let that mixer whip the filling until it’s almost tripled and fluffy—don’t skimp on whip time!
- Crisp, No-Soggy Crust: Press your graham mixture firmly and freeze the crust before filling to guarantee easy, clean slices and a perfect base.
- Egg White Safety: If you’re concerned about raw egg whites, use pasteurized eggs or liquid egg whites from a carton—same great result, extra peace of mind.
- Strawberry Consistency: For a uniformly pink pie, mostly thaw the frozen strawberries so they blend in smoothly—tiny berry bits are delicious, but big icy chunks can make slicing tough.
How to Serve Frozen Strawberry Lemonade Pie
Garnishes
A pie this pretty deserves a few fun flourishes! I love crowning each slice with a swirl of extra whipped topping, a thin lemon slice, or a scattering of freshly sliced strawberries for even more color and flavor. You can also add a sprig of mint for a garden-fresh pop, or a tiny sprinkle of lemon zest for extra zing.
Side Dishes
This cheerful, citrusy pie is perfect after light summer meals—grilled chicken, shrimp, or veggie kebabs are wonderful, as are big green salads or picnic foods. For an even more party-ready dessert table, pair Frozen Strawberry Lemonade Pie with fresh fruit platters, iced tea, or lemonades for a cooling contrast.
Creative Ways to Present
Think mini: Divide the mixture into cupcake liners for individually portioned Frozen Strawberry Lemonade Pies, or layer the filling and crumbs into jars for picnic-ready parfaits. On a dessert buffet, slice into slim wedges and stagger on a chilled platter for a gorgeous pink-and-gold display that begs to be shared.
Make Ahead and Storage
Storing Leftovers
Keep your leftover pie covered tightly in the freezer—it stays fresh for up to 2 weeks! Simply cover the pie plate with both plastic wrap and foil to protect against freezer odors and ice crystals. If you have just a few slices left, you can transfer them to an airtight container for easy stacking and space saving.
Freezing
This pie absolutely loves the freezer! Make it up to several days in advance for parties or quick weeknight treats. Just remember to freeze uncovered for that first hour (for a smooth, firm top), then wrap well once set. Frozen Strawberry Lemonade Pie holds its flavor and texture beautifully, making it the perfect “make ahead” summer dessert.
Reheating
Technically, this pie should never be reheated (it’s meant to be served icy-cold!). If it’s extra firm straight from the freezer, just let it sit at room temperature for about 8-10 minutes, or dip the bottom of your pie plate in warm water for 30 seconds—this will loosen the crust for easy clean slicing.
FAQs
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Can I use fresh strawberries instead of frozen?
Absolutely! Just wash, hull, and slice your fresh strawberries, then freeze them in advance so they’re cold and easy to blend in. The pie will be a bit lighter and super fragrant—perfect for berry season.
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Is there a way to make Frozen Strawberry Lemonade Pie egg-free?
Yes—while the whipped egg whites are key for the classic texture, you can try substituting with aquafaba (whipped chickpea liquid) or a store-bought egg replacer that whips stiff. Keep in mind that texture may change slightly, but it will still be delicious and fluffy!
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How long should I let the pie thaw before slicing?
For the easiest slicing, allow the frozen pie to sit at room temperature for 8-10 minutes before serving, or dip the pie pan in warm water for about 30 seconds. This helps the crust release and makes cutting much smoother.
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Can I make Frozen Strawberry Lemonade Pie ahead for a party?
Yes, it’s actually best when made ahead! Prepare and freeze the pie up to a week in advance—just store tightly wrapped and garnish right before serving for that bakery-fresh finish.
Final Thoughts
If you’re looking for that instant-grin, sunshine-in-a-slice kind of dessert, this Frozen Strawberry Lemonade Pie might just become your new favorite. I hope you’ll give it a try the next time you’re in the mood for something cool, creamy, and absolutely irresistible. Save a slice for me—I have a feeling you’ll want to share this recipe with everyone!
Print
Frozen Strawberry Lemonade Pie Recipe
- Prep Time: 30 minutes
- Total Time: 7 hours
- Yield: 2 pies (16 servings) 1x
- Category: Dessert
- Method: Freezing
- Cuisine: American
- Diet: Vegetarian
Description
This Frozen Strawberry Lemonade Pie is a delightful and refreshing dessert perfect for hot summer days. The combination of sweet strawberries and tangy lemonade in a frozen pie form is sure to be a hit with your family and friends.
Ingredients
For the crusts:
- 12 Tablespoons butter (melted)
- 24 whole graham crackers (crushed into tiny crumbs (or substitute 4 cups gluten-free graham cracker crumbs))
- 1/4 cup granulated sugar
- 1 Tablespoon water
For the filling:
- 2 egg whites
- Juice of 2 small lemons (about 3 Tablespoons)
- 2/3 cup granulated sugar
- 16 ounces frozen strawberries (mostly thawed)
- 8 ounces whipped topping or Cool Whip (thawed)
Instructions
- For the crusts: Lightly grease 2 9-inch pie plates with butter or a neutral cooking spray. Combine melted butter, graham cracker crumbs, 1/4 cup sugar, and water in a large bowl. Stir together until the mixture begins to adhere to itself. Divide the graham cracker crumbs between each dish, pressing the mixture evenly across the bottom and up the sides. Place the crusts in the freezer.
- For the filling: Beat egg whites until foamy, then add lemon juice and continue beating. Add sugar and strawberries gradually, beating well after each addition. Fold in whipped topping. Divide the mixture between the pie crusts. Freeze for 1 hour uncovered, then cover and freeze for 6 hours or overnight.
- To serve, briefly place the pie plate in hot water to loosen the crust, then slice and serve.
Notes
- You can use fresh strawberries if preferred.
- Make sure the pie is fully frozen before serving for the best texture.
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 18g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
