If you’re searching for the ultimate warm-weather treat, you have to try this Frozen Strawberry Lemonade Pie! Bursting with bright berries, tangy citrus, and that melt-in-your-mouth, creamy fluffiness, it’s an instant crowd-pleaser. It’s everything you love about a classic summer dessert—fresh, vibrant, and oh-so-refreshing—wrapped up in a sliceable, freezable pie.
Why You’ll Love This Recipe
- Summer-Inspired Flavors: Sweet strawberries and a zing of real lemon juice create the ultimate chill-out pie for hot days.
- No-Bake & Make-Ahead Magic: Don’t worry about turning on the oven—this pie lives in your freezer and is prepped ahead, perfect for stress-free entertaining.
- Crispy, Buttery Crust: The homemade graham cracker crust pairs perfectly with the creamy, luscious filling for an irresistible bite every time.
- Impossible to Mess Up: The simple steps make Frozen Strawberry Lemonade Pie a foolproof dessert even for beginner bakers.
Ingredients You’ll Need
What makes this Frozen Strawberry Lemonade Pie extra special is how simple each ingredient is, yet every one brings something wonderful to the party—flavor, texture, creaminess, or that iconic pretty-in-pink color.
- Graham Crackers: Crushed into fine crumbs, these build a classic, sweet, and slightly crunchy pie shell. Gluten-free graham crackers work perfectly if you want to keep things wheat-free!
- Butter (melted): Binds the crust and adds rich, irresistible flavor.
- Granulated Sugar: A little in the crust and more in the filling balances tang and sweetness in every bite.
- Water: Just a splash helps your crust hold together—don’t skip it!
- Egg Whites: These get whipped into fluffy perfection, giving the filling its cloudlike lightness.
- Lemon Juice: Fresh-squeezed is best, brightening up every strawberry-swirled bite with real citrus zing.
- Frozen Strawberries (mostly thawed): Perfectly sweet, juicy, and always in season when you need them, frozen strawberries create a gorgeous pink filling.
- Whipped Topping or Cool Whip (thawed): This is the secret to that ultra-smooth and creamy texture!
Variations
The joy of this pie is just how easy it is to put your own spin on it! Mix and match flavors, adjust for dietary needs, or play with creative fillings to make Frozen Strawberry Lemonade Pie uniquely yours.
- Berry Swap: Try frozen raspberries, blueberries, or even a mix for a fun rainbow twist and a different tang.
- Citrus Upgrade: Use lime juice instead of lemon for a Frozen Strawberry Limeade Pie with extra zing.
- Dairy-Free Dream: Choose a plant-based whipped topping and make sure your graham crackers are dairy-free for a completely vegan-friendly dessert.
- Chocolate Graham Crust: Swap in chocolate grahams for a decadent cocoa kick under your strawberry lemonade layer.
How to Make Frozen Strawberry Lemonade Pie
Step 1: Prepare the Graham Cracker Crust
Start by lightly greasing two 9-inch pie plates. In a big bowl, stir together your graham cracker crumbs, melted butter, 1/4 cup of sugar, and a tablespoon of water. The mixture should feel a bit like wet sand—if it’s too dry, add just a bit of extra water. Divide between the pie plates and press into the bottoms and up the sides. Pop them in the freezer for a quick firm-up while you whip up the filling.
Step 2: Whip the Egg Whites and Citrus
Add your egg whites to a stand mixer with the whisk attachment. Beat on medium-high for a minute—once they look foamy, pour in your lemon juice. Keep beating for another minute, then gradually add the remaining 2/3 cup sugar and strawberries in three scoops. Watch as the mixture transforms: fluffy, airy, and pale pink, and it should triple in volume. This step gives the Frozen Strawberry Lemonade Pie its dreamy lightness!
Step 3: Fold in Whipped Topping
Now comes the creamy magic. Gently fold in your whipped topping until everything is well combined but still fluffy. Take care not to deflate all the air you just whipped in—the goal is a pillowy, marshmallowy filling.
Step 4: Freeze to Set
Spoon the strawberry cloud into your prepared pie crusts, smoothing the top. Freeze, uncovered, for about an hour so the surface sets. Then cover well and return to the freezer for at least six hours—overnight is even better. When you’re ready to serve, dip the pie plate in an inch of hot water for 30 seconds to loosen the crust, then slice and serve immediately.
Pro Tips for Making Frozen Strawberry Lemonade Pie
- Crust Perfection: For a crust that won’t crumble apart, pack it tightly using the flat bottom of a measuring cup for smooth, sturdy sides.
- Fluffy Filling: Make sure your egg whites are completely free of yolks—any fat will prevent them from whipping up super light.
- Strawberry Prep: Let your frozen strawberries thaw just enough to be juicy but still cold—this keeps your filling extra fresh and flavorful.
- Easy Slicing: Dip your sharpest knife in hot water, wipe dry, and slice through the frozen pie with clean, crisp edges every time.
How to Serve Frozen Strawberry Lemonade Pie
Garnishes
This pie practically begs for a little extra flair! Top each slice with a swirl of whipped cream, extra fresh strawberries, or a sprinkle of lemon zest for a pop of color and flavor. Even a few mint leaves add a restaurant-worthy finishing touch.
Side Dishes
Frozen Strawberry Lemonade Pie is a star all on its own, but if you want to serve it with something extra, pair with a platter of summer fruit, sparkling lemonade, or a cold brew iced tea. It ends a barbecue or picnic on the freshest note imaginable.
Creative Ways to Present
Try making mini pies in muffin tins for single-serve treats, or layer the filling and crust in mason jars for adorable picnic parfaits. For a party, cut bite-sized squares and serve them on a platter with toothpicks so guests can mingle and munch.
Make Ahead and Storage
Storing Leftovers
After serving, pop any leftovers back in the freezer right away—just cover well with plastic wrap and foil to keep the texture perfectly creamy and frost-free. This Frozen Strawberry Lemonade Pie doesn’t need to sit out long, so slice only what you need and keep the rest frozen.
Freezing
This pie was born for the freezer! It’ll keep its texture and flavor for up to two weeks when wrapped tightly. For best results, freeze uncovered first so the filling sets, then wrap securely and stash away until the next craving strikes.
Reheating
You won’t ever need to reheat—just let the pie sit at room temperature for 10-15 minutes so it softens slightly before slicing. It’s best served chilled, straight from the freezer with just the faintest chill in every bite!
FAQs
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Can I make Frozen Strawberry Lemonade Pie ahead of time?
Absolutely! This pie was practically made for make-ahead entertaining. Prepare and freeze it up to a week in advance—just wait to garnish until serving for the freshest finish.
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Is it safe to eat pies made with raw egg whites?
For extra safety, use pasteurized egg whites, which are available in most grocery stores. Freezing also adds a layer of safety, but when serving children, pregnant women, or those with compromised immune systems, pasteurized is best.
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Can I use fresh strawberries instead of frozen?
You can! Just hull and slice them before using. If they’re extra juicy, drain them well so your filling whips up nice and fluffy instead of watery.
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Can I make Frozen Strawberry Lemonade Pie gluten free?
Yes, simply swap the regular graham crackers for your favorite gluten-free variety—no other changes needed. The rest of the filling is naturally gluten free!
Final Thoughts
This Frozen Strawberry Lemonade Pie is always a show-stopper in my kitchen. It’s cool, creamy, bursting with berry lemonade flavor, and honestly, couldn’t be easier to make. Give it a try at your next gathering (or just because) and watch the slices disappear faster than you can say “seconds, please!”
Print
Frozen Strawberry Lemonade Pie Recipe
- Prep Time: 30 minutes
- Total Time: 7 hours 30 minutes
- Yield: 2 pies (16 servings) 1x
- Category: Dessert
- Method: Freezing
- Cuisine: American
- Diet: Vegetarian
Description
This Frozen Strawberry Lemonade Pie is a delightful summer treat that is both refreshing and sweet. The combination of tangy lemonade and sweet strawberries in a cool, frozen pie is sure to be a hit at any gathering or as a special dessert for your family.
Ingredients
For the crusts:
- 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
- 2 egg whites
For the filling:
- 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
- For the crusts: Lightly grease 2 9-inch pie plates. Combine melted butter, graham cracker crumbs, 1/4 cup sugar, and water in a bowl. Divide the mixture between the pie plates, pressing evenly across the bottom and up the sides. Freeze.
- For the filling: Beat egg whites until foamy, then add lemon juice and sugar. Add strawberries in batches, beating well. Fold in whipped topping. Divide mixture between crusts. Freeze, then serve.
Notes
- Ensure strawberries are mostly thawed for easier blending
- Allow pie to sit at room temperature for a few minutes before slicing for easier serving
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 190mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
