Creamy Frozen Strawberry Lemonade Pie
A quick and easy no-bake dessert featuring a creamy, tangy strawberry lemonade filling in a crunchy graham cracker crust. Perfect for summer gatherings and last-minute guests.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ½ cups graham cracker crumbs (about 12 full sheets)
- ⅓ cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 8 oz cream cheese, softened
- 1 cup powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- 1 cup heavy whipping cream, cold
- ½ cup freshly squeezed lemon juice
- 1 cup strawberry puree (fresh or thawed frozen strawberries blended smooth)
- 1 tablespoon lemon zest
- Optional garnish: whole fresh strawberries, sliced
- Optional garnish: whipped cream dollops
- Optional garnish: extra lemon zest or edible flowers
Instructions
- Make the crust: Pulse graham crackers in a food processor until fine crumbs form (about 1 ½ cups). Transfer to a bowl, mix in melted butter and granulated sugar until evenly combined. Press mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish. Chill in the fridge for at least 15 minutes to set.
- Prepare the strawberry puree: Blend fresh or thawed strawberries in a blender until smooth, about 30 seconds. Set aside 1 cup of this puree for the filling.
- Whip the cream: In a cold bowl, whip heavy cream with an electric mixer until soft peaks form, about 3-4 minutes. Set aside in the fridge.
- Mix the cream cheese base: Beat softened cream cheese with powdered sugar and vanilla extract until smooth and creamy, about 2-3 minutes.
- Add lemon juice and zest: Pour in freshly squeezed lemon juice and lemon zest, mixing gently until combined.
- Fold in strawberry puree: Slowly fold the strawberry puree into the cream cheese mixture until evenly swirled. For a marbled effect, do not overmix.
- Incorporate whipped cream: Gently fold the whipped cream into the strawberry-lemon mixture using a spatula until fluffy and smooth.
- Assemble the pie: Spoon the no-bake filling over the chilled crust, smoothing the top with a spatula. Cover with plastic wrap and freeze for at least 4-6 hours or overnight.
- Serve: Remove from freezer about 10 minutes before slicing. Garnish with fresh strawberries, whipped cream, and lemon zest if desired. Slice with a warm, sharp knife for clean edges.
Notes
Keep cream cheese at room temperature before mixing to avoid lumps. Use a sharp knife dipped in hot water for clean slicing. Freeze pie for at least 4 hours for best texture. For gluten-free, use gluten-free graham crackers or almond flour crust. For dairy-free, substitute cream cheese and heavy cream with plant-based alternatives.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 280
- Sugar: 18
- Fat: 18
- Carbohydrates: 24
- Protein: 3
Keywords: strawberry lemonade pie, no-bake dessert, frozen pie, summer dessert, creamy pie, easy pie recipe, no-bake pie