Frozen Lemonade Strawberry Pie

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.

Course Dessert

Cuisine American

Keyword Frozen Strawberry Lemonade Pie, Lemonade Pie, Strawberry Lemonade Pie

Prep Time 10

Chilling 4

Total Time 4 10

Servings

Calories 451kcal

Author Cathy Pollak

Ingredients

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

Instructions

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).

Notes

Nutrition information is only an estimation and variation will occur based on the ingredients/brands you use.

Nutrition