This creamy, no-bake strawberry lemonade pie skips the condensed milk and freezes into a cool, tangy dessert you’ll want on repeat. It’s made with just five ingredients and sets up perfectly in a graham cracker crust.
The Easiest Way to Get Your Lemonade Pie Fix
Beat the heat with this incredibly easy no bake strawberry lemonade pie. This creamy, tangy dessert skips the condensed milk and freezes perfectly into a refreshing treat you’ll crave all summer long. Made with just five ingredients, it’s the ultimate frozen pie for any occasion this season.
This is a true no-bake pie—meaning no oven heat to warm up your kitchen, no complicated steps, and no long cooling times. You simply stir the tangy, sweet filling together, pour it into a graham cracker crust, and let your freezer do all the work until it’s perfectly firm.
The lemon brings the tang, the strawberry adds just enough sweetness, and the texture stays smooth and sliceable. It’s cold, creamy, and exactly the kind of pie I want to keep in the freezer when it’s hot out.
My Secret to Creamy Lemonade Pie (Without Condensed Milk)
This no bake strawberry lemonade pie doesn’t use condensed milk—and that’s a deliberate choice. While I’m not against it, for this recipe, I wanted a flavor that was crisp, clean, and truly tasted like fresh lemonade, rather than a heavier, often sweeter, custard-like texture. Using heavy cream gives it that incredibly smooth, rich consistency that still freezes beautifully, letting the bright lemon and sweet strawberry truly shine without being weighed down.
It’s still rich, but the flavor stays clean and tangy. The lemon stands out, the strawberry adds just enough sweetness, and nothing feels too heavy. Skipping the condensed milk just made more sense for the flavor I was going for.
Why You’ll Love This Pie
- No oven required. Just mix, freeze, and serve.
- Unbelievably easy. Five ingredients and barely any steps.
- Pure tangy sweetness. The lemon and strawberry speak for themselves.
- No condensed milk. It’s creamy without being too rich.
- Perfectly frozen treat. Cold, smooth, and refreshing straight from the freezer.
Key Ingredients for a Lemonade Pie with Strawberry
You’ll be surprised how few ingredients it takes to create this no-bake pie. (You can get a visual of all the ingredients in the photo below.)
- Strawberry preserves – The shortcut to intense strawberry flavor without needing fresh berries or extra cooking.
- Fresh lemon juice – Brings the tangy lemonade kick and keeps the flavor bright.
- Heavy cream – Whipped into a fluffy, creamy base that holds up in the freezer.
- Confectioners’ sugar – Just enough to sweeten the cream without overpowering the lemon.
- Prepared graham cracker crust – Saves time and gives you that familiar, buttery crunch.
- Sliced strawberries – Optional, but they add a fresh finish and a little color on top.
How to Make This No Bake Strawberry Lemonade Pie
Get ready for the easiest pie you’ll ever whip up. Just follow these steps for a perfectly frozen, creamy dessert. Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.
- Step One (heat the preserves and lemon juice)
Add the strawberry preserves and lemon juice to a small saucepan and warm it over low heat. Whisk it around until it loosens up and thins out a bit—just enough to pour. - Step Two (strain and cool)
Strain the mixture through a fine mesh sieve into a bowl. Use a whisk or spoon to help push it through. You’ll end up with a thick, tangy syrup. Set that aside to cool. - Step Three (whip the cream)
In a big mixing bowl, beat the heavy cream until soft peaks form. Add the confectioners’ sugar and keep going until it’s nice and thick with stiff peaks. - Step Four (make the filling)
Pour the cooled syrup into the whipped cream and mix it in on low until the color evens out. You’re looking for a smooth, pale pink filling. - Step Five (fill the crust and freeze)
Spoon the filling into the graham cracker crust and smooth out the top. Pop it in the freezer for at least 4 hours, or until it’s fully set. - Step Six (slice and serve)
Let the pie sit on the counter for about 10 minutes before cutting. If the slices still feel a little too firm, give them a few minutes on the plate to soften up—but don’t wait too long. Add sliced strawberries on top if you want.
Tips for Your Best No Bake Pie
These are the things I keep in mind to get the texture right, keep the flavor balanced, and make sure the pie freezes the way it should.
- Chill your tools – Cold cream whips better, and cold bowls and beaters help make that happen. For more on why chilling matters, check out this guide from Serious Eats that breaks down the science behind it.
- Cool the lemonade base – Don’t rush this. Warm syrup will deflate your whipped cream.
- Don’t overmix – Go slow and gentle. You want to keep that fluffy texture intact.
- Freeze solid – Give it enough time in the freezer so it firms up the way it should.
- Perfect slicing – Use a hot, sharp knife and clean between cuts if you want nice slices.
- Serve cold, not hard – Let the pie sit out for a few minutes before serving. It should be creamy, not frozen solid.
- Microwave shortcut – You can heat the preserves and lemon juice in the microwave instead of the stove.
- Strain for smoothness – Straining the mixture keeps the filling creamy and smooth—worth the extra step.
- Use whipped topping – Cool Whip works if you don’t want to whip your own cream—just like I use in my chocolate peppermint lush. Just note that Cool Whip comes in 8 oz. or 16 oz. containers, so you’ll need either two 8 oz. containers or one 16 oz. container, and you’ll end up with some leftovers.
- Homemade crust option – Make your own crust if you’re up for it, like I do in my banana split “cakes” and other layered no-bake desserts—but store-bought holds up just fine.
Storage & Make-Ahead
Just a few things to keep in mind when storing this lemonade pie.
- Storage – Keep this pie covered and stored in the freezer. It’ll stay smooth and creamy for about a week. Just don’t try to refrigerate it—it needs to stay frozen or it’ll melt.
- Make-Ahead – This pie is made for prepping ahead of time. You can make it a day or two before serving and leave it in the freezer until you’re ready. It holds up perfectly and slices clean once fully set. Same idea applies to my hawaiian dream dessert cups—another easy make-ahead dessert that chills beautifully.
What to Know Before You Freeze
- Can I make this pie without a mixer? You really do need to whip the cream to stiff peaks, and that’s tough to do without a hand or stand mixer. Whipping by hand is possible—but it takes a lot of time and effort. A mixer makes it way easier.
- Why no condensed milk? I skipped it on purpose. It gives pies a heavier texture and adds a lot of sweetness. Using cream instead keeps the pie lighter and lets the lemon and strawberry stand out more.
- Can I use frozen strawberries instead of preserves? You can, but you’ll need to cook them down with a little sugar, then strain out the solids. It works in a pinch, but the preserves are easier and give you more consistent flavor.
- Can I make it dairy-free? Use a non-dairy whipped topping that’s made to hold its shape when frozen. That’s your best bet for getting the right texture.
- Can I use a different crust? Absolutely. Oreo or shortbread both work well here. Just make sure it’s fully baked and cooled if you’re making it from scratch.
More Refreshing No-Bake Desserts
If you love easy, no-bake desserts that keep your kitchen cool, check out these other favorites:
- No Bake Strawberry Icebox Cake – Cool and creamy with fresh strawberries.
- No-Bake Peanut Butter Chocolate Icebox Cake – Rich peanut butter and chocolate layers stacked with Nutter Butter cookies.
- Lemon Tiramisu – Layered with lemon curd and mascarpone cream.
- Blueberry Cheesecake Icebox Cake – A creamy blueberry dessert with graham cracker layers.
- No Bake Strawberry Cheesecake Bars – Strawberry cream cheese filling over a vanilla wafer crust.
Your Turn to Enjoy
Stop scrolling and start mixing. This no bake strawberry lemonade pie is the ultimate easy, refreshing dessert you’ll want to keep in your freezer all season long. It’s perfectly cold, creamy, and bursting with bright, lemon-strawberry flavor—exactly what a frozen no-bake pie should be. Get ready for your new favorite cool treat.
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No Bake Strawberry Lemonade Pie
Equipment
- measuring cups and spoons For ingredient accuracy.
- 2 mixing bowls One for the whipping cream, one for the syrup.
- Saucepan For gently heating preserves and lemon juice.
- Sieve For straining the preserves mixture.
- hand mixer For whipping the cream.
Ingredients
- 1 cup (320 g) strawberry preserves
- ½ cup (120 ml) fresh lemon juice (from 2-3 lemons)
- 1½ cups (12 oz/360 ml) heavy cream
- ¼ cup (30 g) confectioners' sugar
- 1 (10-inch / 25 cm) prepared graham cracker crust
- sliced strawberries for garnish (optional)
Instructions
- Combine strawberry preserves and lemon juice in a small saucepan. Heat on low, whisking until the mixture has warmed slightly and thinned.1 cup (320 g) strawberry preserves, ½ cup (120 ml) fresh lemon juice (from 2-3 lemons)
- Strain over a bowl using a fine mesh sieve. Use a whisk or spoon to help press the liquid through. Discard solids. The strained liquid should be thick, like concentrated lemonade. Set aside to cool.
- In a large bowl, beat the heavy cream until soft peaks form. Add confectioners' sugar and continue beating until stiff peaks form.1½ cups (12 oz/360 ml) heavy cream, ¼ cup (30 g) confectioners' sugar
- Add the cooled strawberry-lemon mixture to the whipped cream. Slowly mix on low until the color is uniform and fully combined.
- Transfer the filling to the prepared graham cracker crust and smooth the top. Freeze for at least 4 hours, or until firm.1 (10-inch / 25 cm) prepared graham cracker crust
- Let the pie sit at room temperature for 10 minutes before slicing. If pieces are too firm to eat, let them soften slightly on the plate without melting. Garnish with sliced strawberries, if desired.sliced strawberries for garnish
Notes
- You can microwave the preserves and lemon juice if that’s easier.
- Straining the mixture keeps the filling creamy and smooth—worth the extra step.
- Cool Whip works if you don’t want to whip your own cream. Just note that Cool Whip comes in 8 oz. or 16 oz. containers, so you’ll need either two 8 oz. containers or one 16 oz. container, and you’ll end up with some leftovers.
- Make your own crust if you’re up for it, but store-bought holds up just fine.
- This pie must be stored in the freezer. It softens quickly once out, so keep it frozen until you’re ready to serve.
Nutrition
Have you made this No Bake Strawberry Lemonade Pie? I’d love to hear how it turned out — leave a comment below and let me know.
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