Frozen Strawberry Lemonade Pie Recipe
If you’re looking for a delightful dessert that bursts with bright, tangy flavors and a refreshing frozen texture, this Frozen Strawberry Lemonade Pie Recipe is an absolute must-try. It marries the sweet juiciness of strawberries with the zesty punch of fresh lemons, all wrapped in a buttery graham cracker crust that’s crisp yet tender. Perfectly chilled and creamy, this pie feels like summer in every bite, yet it couldn’t be easier to prepare. Whether you’re craving a cool treat for a warm afternoon or a crowd-pleaser for your next gathering, this Frozen Strawberry Lemonade Pie Recipe is sure to win hearts.
Ingredients You’ll Need
The magic of this Frozen Strawberry Lemonade Pie Recipe lies in its simple, wholesome ingredients that each play a vital role in building its delightful flavor and texture. From the crunchy crust to the creamy, fruity filling, every component is essential and contributes to that perfect balance of tart and sweet.
- 12 Tablespoons butter (melted): Adds richness and helps bind the graham cracker crust for that perfect flaky texture.
- 24 whole graham crackers (crushed into tiny crumbs): Provides the classic buttery crunch and a slightly sweet base—gluten-free crumbs can also be used for a dietary swap.
- 1/4 cup granulated sugar: Sweetens the crust just enough to balance the tartness in the filling.
- 1 Tablespoon water: Helps to moisten the crust crumbs so they stick together firmly.
- 2 egg whites: Whipped to give the filling a light, airy texture and to hold everything together beautifully.
- Juice of 2 small lemons (about 3 Tablespoons): Brings the fresh, zesty lemonade flavor that makes this pie refreshing and bright.
- 2/3 cup granulated sugar: Sweetens the fruity filling just right without overpowering the natural flavors.
- 16 ounces frozen strawberries (mostly thawed): Provides vibrant color, juicy sweetness, and a signature texture to the pie.
- 8 ounces whipped topping or Cool Whip (thawed): Creates a creamy, fluffy finish that perfectly balances the tangy fruit and makes the pie melt-in-your-mouth smooth.
How to Make Frozen Strawberry Lemonade Pie Recipe
Step 1: Prepare the Crust
Start by lightly greasing two 9-inch pie plates to prevent sticking and make serving easier. Mix melted butter, crushed graham crackers, 1/4 cup sugar, and water in a large bowl until the crumbs begin to stick together like wet sand. Divide this fragrant crumb mixture evenly between the pie plates, pressing firmly along the bottom and sides to form sturdy, uniform crusts. Pop the crusts into the freezer while you prepare the filling to help them set up nicely.
Step 2: Whip the Egg Whites and Lemon Juice
Beat the egg whites until they become foamy and airy—this step is crucial for a light filling. Gradually add the fresh lemon juice while continuing to beat, infusing the mixture with that unmistakable lemonade tang and helping to hold it all together.
Step 3: Sweeten and Add Strawberries
Slowly incorporate 2/3 cup sugar into the lemon-egg white mixture, beating thoroughly after every addition. Next, fold in your mostly thawed frozen strawberries, carefully combining them so that the juicy red fruit becomes part of this delectable lemonade blend without sacrificing fluffiness.
Step 4: Fold in the Whipped Topping
Gently fold the whipped topping into the strawberry-lemon mixture. This makes sure your filling is creamy, light, and has that irresistible melt-in-your-mouth texture every bite deserves.
Step 5: Freeze the Pie
Divide the luscious filling between your two prepared crusts. Place the pies in the freezer uncovered for 1 hour, allowing the top to firm up before covering. Then cover the pies and freeze them for at least 6 hours or overnight, giving the flavors time to marry and the texture to set to perfection.
Step 6: Serve
When it’s time to indulge, briefly dip the bottom of each pie plate in hot water to loosen the crust, making it easy to slice beautifully. Serve chilled and watch your friends and family swoon.
How to Serve Frozen Strawberry Lemonade Pie Recipe
Garnishes
Enhance the visual appeal and flavor by topping your pie with fresh strawberry slices, thin lemon zest curls, or even a light dusting of edible flower petals. These simple touches elevate the pie and make it look irresistible, adding bursts of freshness right on top.
Side Dishes
This Frozen Strawberry Lemonade Pie Recipe is wonderfully refreshing on its own but pairs beautifully with light accompaniments like a crisp green salad, coconut sorbet, or even a simple almond biscotti. These sides keep the meal balanced and nutritionally rounded without overwhelming your palate.
Creative Ways to Present
For a crowd, serve individual slices topped with a dollop of whipped cream and a sprig of mint on pretty dessert plates. Alternatively, turn it into a parfait layer by crumbling the crust, adding filling, and repeating in clear glasses for a playful twist that’s as fun to eat as it looks.
Make Ahead and Storage
Storing Leftovers
Your Frozen Strawberry Lemonade Pie Recipe will keep beautifully in the freezer for up to one week. Just make sure it’s tightly wrapped in plastic wrap or stored in an airtight container to preserve its flavor and prevent freezer burn. When you’re ready for seconds, simply slice and serve straight from the freezer.
Freezing
The entire pie freezes exceptionally well, making this a great recipe to prepare in advance for parties or warm weather cravings. Once frozen solid, wrapping the pies in foil or plastic wrap adds an extra layer of protection so your pie stays fresh and delicious.
Reheating
This pie is best enjoyed cold, but if you want to soften it slightly before serving, simply leave it at room temperature for about 10 minutes. Avoid microwaving as that will alter the texture and melt your gorgeous frozen filling.
FAQs
Can I use fresh strawberries instead of frozen?
Yes, fresh strawberries can be used but be sure to blend or chop them finely to achieve a smooth texture similar to the original recipe. Frozen strawberries contribute to the creaminess and chilled effect, so you might need to adjust freezing time slightly.
Is there an egg substitute for this recipe?
If you prefer to avoid eggs, you can try using aquafaba (chickpea brine) whipped into stiff peaks as a substitute, though the texture may vary slightly. The eggs in this recipe help with structure and lightness, so aquafaba is a good vegan-friendly alternative.
Can I make this pie gluten-free?
Absolutely! Simply substitute the graham cracker crumbs for gluten-free graham cracker crumbs or use crushed gluten-free cookies. This swap won’t compromise the flavor or texture at all.
How long does it take to freeze fully?
For the best texture and ease of slicing, freeze the pie uncovered for 1 hour first, then cover it and freeze for an additional 6 hours or overnight to ensure it’s thoroughly set.
Can I make just one pie instead of two?
Yes, you can halve the ingredients and make a single pie. Just keep in mind the sizes of your pie plate and adjust curing and freezing times accordingly for best results.
Final Thoughts
This Frozen Strawberry Lemonade Pie Recipe is a treasure that combines simple ingredients with incredible flavor in an unforgettable frozen treat. Whether you’re new to no-bake desserts or a seasoned pro, this pie is easy to whip up and guaranteed to brighten any occasion with its cheerful taste and stunning appearance. I highly encourage you to give it a try — it might just become your new summer favorite!
Print
Frozen Strawberry Lemonade Pie Recipe
- Total Time: 7 hours 30 minutes (including freezing time)
- Yield: 2 servings (2 pies, 9-inch each) 1x
- Diet: Gluten Free
Description
This Frozen Strawberry Lemonade Pie is a refreshing, no-bake dessert perfect for warm weather. With a crunchy graham cracker crust and a tangy strawberry-lemon filling, it combines sweet and tart flavors for a delightful treat. The pie is made with simple ingredients and requires freezing to set, resulting in a cool, light, and creamy dessert that’s easy to prepare.
Ingredients
For the Crust
- 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
- Prepare the crust: Lightly grease two 9-inch pie plates with butter or a neutral cooking spray. In a large bowl, combine the melted butter, graham cracker crumbs, 1/4 cup granulated sugar, and water. Stir together until the mixture begins to stick together. Divide and press the mixture evenly across the bottom and up the sides of each pie plate to form the crusts. Place the crusts in the freezer to set while preparing the filling.
- Make the filling: In a mixing bowl, beat the egg whites until foamy. Gradually add the lemon juice while continuing to beat, then slowly incorporate sugar and thawed strawberries, beating well after each addition. This will create a light, airy mixture.
- Fold in whipped topping: Gently fold the whipped topping or Cool Whip into the strawberry-lemon mixture, ensuring it is well combined but still light and fluffy.
- Assemble and freeze: Evenly divide the filling between the two prepared graham cracker crusts. Freeze the pies uncovered for 1 hour to firm up, then cover and continue freezing for an additional 6 hours or overnight to fully set.
- Serve: When ready to serve, briefly dip the bottom of each pie plate in hot water to loosen the crust. Slice and serve immediately for a refreshing frozen dessert.
Notes
- You can substitute gluten-free graham cracker crumbs if needed for a gluten-free option.
- Make sure the strawberries are mostly thawed to ensure proper mixing in the filling.
- If desired, garnish with fresh strawberries or lemon zest before serving.
- The pie must be kept frozen until serving to maintain the refreshing texture.
- Use fresh lemon juice for the best flavor in the filling.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
