No Bake Strawberry Lemonade Pie

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.

Course Dessert

Cuisine American

Keyword creamy no bake pie, easy frozen pie, frozen lemonade pie, Frozen Strawberry Lemonade Pie, lemonade pie without condensed milk, no bake strawberry lemonade pie, strawberry lemon pie no bake, strawberry lemonade dessert, summer no bake dessert

Prep Time 20

Chilling 4

Total Time 4 20

Servings slices

Calories 355kcal

Author Cathy Pollak

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.

For the best results when making this no bake strawberry lemonade pie, check out the full post. It includes extra notes, tips, and frequently asked questions that aren't listed in the recipe card — like how to make it dairy-free, gluten-free, or ideas for simple ingredient swaps.

Nutrition information is an estimate and will vary based on the brands and products you use.

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