This wildly uncomplicated, Frozen Strawberry Lemonade Pie, is hard to resist. From the lightly sweet and airy filling to the crisp graham cracker crust, this pie is ready to be served at every gathering this season.
Summery Strawberry Lemonade Pie
Tangy, tart, sweet, creamy and most importantly, simple. All the things we want in a summer dessert – especially the ease of putting it all together in a store-bought crust.
Sometimes recipe development is as rudimentary as testing all the things you think will give a certain dish the flavor you want. With this pie, a deviation from the classic lemonade pie, I tried getting the strawberry flavor I wanted from frozen and fresh strawberries, strawberry daiquiri mix and strawberry Jell-O. Nothing worked quite as well as the combination of strawberry preserves and fresh lemon juice. It also made the perfect petal pink color I was hoping for.
This frozen strawberry lemonade pie is so quick and easy, it’s is going to be the most super, delicious dessert to add to your warm weather menu.
If You Prefer, Make Your Own Homemade Graham Cracker Crust
What is it about a salty, sweet and buttery graham cracker crust that makes the perfect vessel for almost any pie? As shown, I’m no stranger to the convenience of a pre-made pie crust, but for those that prefer homemade, here is my recipe.
Coat a standard 9 or 9 1/2-inch pie pan (not deep dish) with cooking spray. Melt 6 tablespoons unsalted butter. You can do this in the microwave or on the stove.
Break 12 full sheets graham crackers in half and place them in the bowl of a food processor fitted with the blade attachment. Process until finely ground, about 30 seconds (about 1 1/2 cups). You can also purchase already ground graham cracker crumbs for even more convenience.
Add the butter, 2 tablespoons granulated sugar, and 1/4 teaspoon kosher salt to the crumbs. Pulse until the mixture looks like wet sand and holds together when pinched between your fingers, about 10 to 15 (1-second) pulses.
Transfer the crumb mixture to the pie pan. Using a flat-bottomed cup or large metal spoon, press the crumbs evenly into the bottom and about 1 inch up the sides. Refrigerate while you make the filling.
Feel free to use this crust recipe for all your favorite summer pies.
If You’re Making Frozen Strawberry Lemonade Pie, A Few Tips
- You can also heat preserves and fresh lemon juice in the microwave if you choose. You will still need to strain the mixture to keep the pie’s texture smooth and creamy.
- Another shortcut would be to substitute store-bought whipped topping (Cool Whip) for the heavy cream and confectioners’ sugar. The biggest issue with using Cool Whip is the amount you’re going to need (12 oz.). Cool Whip is not sold in twelve ounce container sizes, so plan accordingly by purchasing either two (8 oz.) or one (16 oz.) container. You will have leftovers.
- Recipe for making a homemade crust is above, if that’s something you’d prefer to do.
- This pie is best when served mostly frozen. It will melt if left out or refrigerated. Store in the freezer, covered.
- Best when used within a couple of days since whipped cream tends to weep.
Why Not Take Your Dessert Habit Over The Top?
No summer spread is complete without a sweet treat at the end so this is your invitation to bring sweetness to the party this season with these inspired treats.
- This Snickers ice cream sandwich cake is an essential component to any summer celebration you have planned.
- Chocolate blackberry pavlovas, aka little clouds of happiness, have a delicate and airy texture, paired with sweet and tangy topping, making them an irresistible dessert.
- Brownie Pizza piled high with seasonal berries is a showstopper dessert.
- A spinoff of traditional pecan pie, this pecan cream pie lush has all the fluffy layers of a perfect summertime dessert.
- It’s shortcake season and this weeknight strawberry shortcake version is going to keep you busy all summer long.
- There’s more than one one way to enjoy s’mores and it’s not around a campfire. Give these s’mores parfaits, air fryer s’mores and s’mores pretzel bites a try from the comfort of your own kitchen.
- It’s just not summer until this cherry-berry crumble with fresh whipped cream or ice cream makes its way out of the oven.
A Frozen Summer Pie Is Like A Popsicle With a PhD In Deliciousness
I hope you love this recipe and that it helps you soak up the long, lazy summer days. If you make it, I’d love to hear about it! Snap a photo and tag @NOBLEPIG and #noblepig on INSTAGRAM so I can see how it turned out.
Frozen Lemonade Strawberry Pie
- 1 cup strawberry preserves
- 1/2 cup fresh lemon juice (2-3 lemons)
- 12 oz. heavy cream
- 1/4 cup confectioners' sugar
- 1 (10-inch) prepared graham cracker crust
- sliced strawberries for garnish
- Combine strawberry preserves and lemon juice in a small saucepan. Heat on low, whisking until sauce has warmed slightly and thinned. Strain over a bowl using a fine, mesh sieve. Help liquid drain through by using a whisk or a spoon. (Only large pieces will remain and liquid in the bowl will be thick, like a concentrated lemonade.) Set liquid aside to cool.
- Make whipped topping by beating cream in a large bowl until soft peaks form. Add in confectioners' sugar and continue beating until stiff peaks have formed.
- Add cooled strawberry-lemon sauce to the whipped cream and slowly combine with the mixer on low. When mixture is uniform in color (light pink) it's ready to transfer to the crust.
- Freeze at least 4 hours (or longer). Let pie sit on the counter for 10 minutes before cutting into slices with a sharp knife. Allow pieces to sit at room temperature, until softened slightly if they're still too cold to eat, but not melted. Garnish each piece with sliced strawberries (optional).
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