Creamy Frozen Strawberry Lemonade Pie
A no-bake summer dessert that combines creamy texture with fresh strawberries and bright lemonade flavor, perfect for hot days and gatherings.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ½ cups graham cracker crumbs (about 10 full crackers)
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar (optional)
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 cup frozen lemonade concentrate, thawed
- 1 ½ cups heavy whipping cream, cold
- 1 ½ cups fresh strawberries, hulled and sliced
- Optional garnishes: extra strawberry slices or whole small strawberries, thin lemon slices or zest, fresh mint leaves
Instructions
- Prepare the crust: In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until crumbs are evenly coated and resemble wet sand. Press firmly and evenly into the bottom and up the sides of a 9-inch pie pan. Chill in the refrigerator for at least 15 minutes.
- Whip the cream: In a large bowl, whip cold heavy whipping cream with an electric mixer until soft peaks form (about 2-3 minutes). Set aside.
- Mix the cream cheese base: Beat softened cream cheese with powdered sugar until smooth and creamy (about 2-3 minutes).
- Add lemonade concentrate: Slowly pour in thawed lemonade concentrate and blend just until combined.
- Fold in whipped cream: Gently fold whipped cream into the cream cheese-lemonade mixture using a spatula, being careful to keep the mixture airy.
- Incorporate strawberries: Fold in fresh sliced strawberries evenly throughout the filling.
- Assemble the pie: Spoon the filling into the chilled crust, smooth the top, cover tightly with plastic wrap, and freeze for at least 4 hours or overnight.
- Serve: Remove from freezer 10-15 minutes before slicing to soften slightly. Garnish with optional strawberry slices, lemon zest, or mint leaves.
Notes
Softened cream cheese is essential to avoid lumps. Whip cream to soft peaks only. Fold whipped cream gently to keep airy texture. Chill crust before adding filling to prevent sogginess. Freeze at least 4 hours for best texture. Pat strawberries dry if using frozen to reduce moisture.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 320
- Fat: 20
- Carbohydrates: 32
- Protein: 4
Keywords: frozen pie, strawberry lemonade pie, no bake dessert, summer dessert, creamy pie, easy pie recipe