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Frozen Strawberry Lemonade Pie #SundaySupper

This Frozen Strawberry Lemonade Pie is fluffy, light, and refreshing. Plus, it’s no bake and easy to make gluten free!

Frozen Strawberry Lemonade Pie-- This light and refreshing no bake dessert includes a gluten free option!

To me, it’s just not summer until I’ve had my first Lemonade Shake Up.

Do you know the ones I’m talking about?

Lemonade Shake Up trucks typically dot the streets of summer festivals and fairs, their counters filled with cups of whole lemons and sugar waiting to be shaken into a frenzy of sweet, puckery lemonade. The shake up truck is always the first thing I look for when we go to a festival. Strolling the streets of Columbus on a hot summer day, sipping lemonade, and perusing the arts and craft booths–that, my friends, is the definition of summer.

But you know what would make those lemonade shake ups even better? Strawberries. Because everyone knows the only thing better than a glass of ice cold lemonade is a glass of ice cold strawberry lemonade.

This Frozen Strawberry Lemonade Pie is a light and refreshing #nobake dessert.

My obsession with this summer flavor inspired this easy, no-bake, Frozen Strawberry Lemonade Pie. This recipe is based off of an old family favorite–Frozen Strawberry Fluff. I absolutely adore this light, creamy frozen treat, but I’ve always been a little wary about serving it to guests because it contains raw eggs. That’s why I was absolutely thrilled to discover Davidson’s Safest Choice Eggs, a line of pasteurized whole eggs that are perfectly safe to consume in their raw state.

Do you realize what this means? It means licking the beaters, munching on raw cookie dough, and making the creamiest Caesar dressing around. It means not worrying about whether my penchant for stealing bites of uncooked dough will eventually land me in the ER. Now if only these eggs could also protect me from gaining a pants size. Hey, a girl can dream right?

This Frozen Strawberry Lemonade Pie is so light and fluffy. The perfect no bake dessert for a hot summer night.

Anyway, I knew I wanted to use Davidson’s eggs to make this old favorite, but I wanted to create a new recipe that would embody everything I love about summer. The original recipe is dressed up with chocolate, but I wanted something a little lighter, something refreshing and sweet with a teensy sour punch. I wanted a pie that reminded me of my favorite summer drink, and this Strawberry Lemonade Pie fits the bill perfectly.

Let’s chat for a minute about how this goes down. It starts with an easy graham cracker crust. Butter, grahams, sugar. You can’t go wrong.

To make the filling, you first whip up the egg whites. You’ll start the beaters on medium low speed. After the first minute, you’ll squeeze in the juice of two lemons. Then you’ll crank the beaters up to high and let them whip around for a good five minutes before slowly adding the sugar. After about eight minutes total, you’ll be left with a smooth, fluffy, white cloud that looks something like this:

Egg Whites Beaten to Stiff Peaks

From there you’ll add the mostly-thawed frozen strawberries and let the beaters break them up into bite sized chunks. I like using frozen strawberries rather than fresh because they seem to distribute throughout the pie a little better. Plus, it gives the mixture this glorious pink color. Trust me, you’ll want to lick the beaters. And the best part is, it’s totally safe to do it!

How to Make No Bake Frozen Strawberry Lemonade Pie

The fluff mixture gets spread out over the graham cracker crust then frozen for at least 6 hours or overnight. The next day, this pie will be ethereally light and creamy. Cool and refreshing, the sweet strawberries and zesty lemon flavors literally melt on your tongue. I can’t think of a better way to end a hot summer night.

SafestChoice_LogoMy #SundaySupper friends have come up with nineteen more no-bake summer treats using Davidson’s Safest Choice Eggs. If you’d like to pick up a carton for yourself, check out their store locator, or learn more by connecting with them on Facebook, Twitter, and Pinterest.

Davidson’s is also hosting a No Bake Summer Recipe Contest. A ticket to the Food and Wine Conference + a $500 gift card is on the line, so if you have a no-bake recipe to share, head on over to the contest page.

Frozen Strawberry Lemonade Pie from

I hope you enjoy this cool, refreshing treat! Be sure to lick the beaters for me!

Frozen Strawberry Lemonade Pie

Prep Time 30 minsPrep Time
Cook Time
Total Time 30 mins Total Time
Yields Yields 2 pies, serves 16


  • 12 Tablespoons butter
  • 24 whole graham crackers, crushed into tiny crumbs (or substitute 4 cups gluten free graham cracker crumbs)
  • 1/4 cup sugar
  • Water, as needed
  • 3 egg whites (I recommend Davidson's Safest Choice)
  • Juice of 2 lemons (see note)
  • 3/4 cup sugar
  • 8 ounces whipped topping, thawed
  • 16 ounces frozen strawberries, mostly thawed


  1. For the crust, combine butter, crushed graham crackers, and ¼ cup sugar in a large bowl. Stir together until the mixture begins to adhere to itself. You should be able to pinch a small amount at a time and have it stick. If it doesn't, add a Tablespoon of water at a time until it does. Divide the graham cracker crumbs between two 9 inch pie plates, using your fingers to press the mixture evenly across the bottom and up the sides. Place the crusts in the freezer while you make the fillings.
  2. Place the egg whites in a clean mixing bowl. Use electric beaters or a stand mixer fitted with the whisk attachment to beat the egg whites on medium speed for 1 minute. Add the lemon juice. Beat on medium high speed for 4 minutes. The mixture will look foamy and limp. Add the sugar, a quarter cup at a time, beating on medium high speed for 1 minute after each addition. The eggs will take about 8 minutes total to whip up completely.
  3. Add the frozen strawberries and beat on medium speed until they're broken up and evenly distributed throughout the egg mixture. Fold in the whipped topping.
  4. Divide the strawberry mixture evenly between the two pie pans. Cover and freeze for at least six hours or overnight. To serve, drop the pie plate in an inch of hot water for about 30 seconds to help loosen the crust. Then slice and serve.


Recipe Notes

Since the size and potency of your lemons may vary, I suggest adding the juice of one lemon, taste testing at the end, and then adding the juice of a second lemon if you want it more puckery.
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Recipe by Neighborfood

 This post is sponsored by the Davidson’s Safest Choice Eggs. All opinions are my own.

No-Bake Savory Recipes:

No-Bake Sweet Recipes:

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Leave a Comment

  • Renee Dobbs June 1, 2014, 7:11 AM

    Oh my goodness what a pretty pie! It is so perfect for summer.

  • Nichole C June 1, 2014, 8:23 AM

    This is almost too pretty to eat. “Almost” 🙂

  • Alice Choi June 1, 2014, 9:00 AM

    Courtney, I absolutely love this recipe!!! so so beautiful and what a great way to use the safe eggs! Pinned and can’t wait to try this! absolutely beautiful!

  • Jennifer Drummond June 1, 2014, 9:14 AM

    I need to make your pie! I love strawberries and it looks so light and fluffy!

  • Dorothy at ShockinglyDelicious June 1, 2014, 9:23 AM

    That pie is mine, all MINE !

  • Katie June 1, 2014, 9:33 AM

    I cannot get over how fluffy and amazing that slice of pie looks! It is summer on a plate!

  • Desserts Required June 1, 2014, 9:58 AM

    Strawberries do make lemonade shake ups even better and I am thrilled you incorporated them into this gorgeous pie. Great tip about using frozen strawberries!

  • Deanna Samaan June 1, 2014, 10:32 AM

    Sweet! This looks like something I want make for a party I am going to! I love it!!!

  • Liz June 1, 2014, 10:39 AM

    What a fantastic summer dessert! I’ll definitely add this to our menu soon…I bet it tastes as amazing as it looks!

  • Isabel Laessig June 1, 2014, 12:15 PM

    This pie — OH MY! It just fantastic and the photography is amazing!

  • cheri June 1, 2014, 12:27 PM

    This pie looks so light, love this combination, great tips!

  • Susan Pridmore June 1, 2014, 1:28 PM

    Perfect, perfect, perfect summer dessert. I’ve never, ever heard of lemonade shake ups!!!!! Making this the next time all the kids and g-kids visit us at the Lake. PERFECT!!!!!!

    • Courtney @ Neighborfood June 5, 2014, 9:00 AM

      Next time you’re at a fair, see if you can find them. They’re so good!! I hope you and the family love the recipe!

  • cupcakekalechip June 1, 2014, 3:11 PM

    What a perfect, summery dessert! And I’d love to enjoy a summer Saturday of lemonade and festivals!

  • happyvalleychow June 1, 2014, 5:27 PM

    Ohh man does that look incredible or what?! I am a huge pie fan and I will be giving this a try for sure. Thanks for sharing 🙂

    Happy Blogging!
    Happy Valley Chow

  • Cindys Recipes June 1, 2014, 5:56 PM

    This pie looks amazing! I could eat the whole thing in one sitting!

  • Constance June 1, 2014, 6:14 PM

    Oh mylanta! This pie is GORGEOUS!! I seriously need to look for an excuse to make a pie now….

  • Alida June 1, 2014, 9:04 PM

    This is so beautiful! This is a perfect pie for summer…so refreshing and tasty!

  • Shaina Wizov June 2, 2014, 4:39 PM

    The color is gorgeous. Strawberry lemonade is perfect for the summertime!

  • Nancy June 2, 2014, 5:51 PM

    Talk about a dream dessert. That pink colour is ethereal and it looks as light as you describe it to be. I love strawberry lemonade and will gladly eat it in frozen pie form. Your photos are absolutely gorgeous.

  • asproella June 2, 2014, 6:46 PM

    What is whipped topping

    • Courtney @ Neighborfood June 5, 2014, 8:59 AM

      Cool Whip or the off brand version of cool whip. You can also use homemade whipped cream although it will be less sweet.

  • littleredkitchen June 3, 2014, 7:52 AM

    This is dreamy, there is no other way around it. I always go for the a lemonade guy at the street fairs too. You can’t go to a street fair without fresh squeezed lemonade!

  • Lori | Foxes Love Lemons June 3, 2014, 1:25 PM

    I had no idea those drinks were called “shakeups” but I do love them, and now I’m going to start calling them that! They ALWAYS give me a sore throat, but it’s totally worth it!

    I cannot wait to try this pie. My Dad’s birthday is coming up soon, and I really think he’d like it. One question – in the recipe you have “Juice of 2 lemons (see note).” For the life of me, I couldn’t find that note. Did I miss it? Am I blind?

    • Courtney @ Neighborfood June 5, 2014, 8:58 AM

      Ha! That’s so weird that it gives you a sore throat! What’s up with that? An no, your eyes weren’t deceiving you. I forgot to write the note! Thanks for the catch!

      • Lori | Foxes Love Lemons June 5, 2014, 9:07 AM

        I don’t know! Crystal Light always give me a sore throat, too. But I attribute that to some weird additive or articifical sweetener that is in CL. hmmmm…hope there’s nothing shady in those shakeups!

      • Melissa June 7, 2014, 10:42 PM

        Do you think this pie would still be as delicious, if I subbed the butter for coconut oil?

        • Courtney @ Neighborfood June 14, 2014, 3:40 PM

          I’ve never tried subbing coconut oil for butter in a graham cracker crust, but it seems like it would work alright. I think it’s worth experimenting on!

  • kimchi_mom June 4, 2014, 10:10 PM

    Easy peasy lemon squeezy! This looks and sounds luscious! I love the colors!

  • Rigina Pietrowski December 12, 2015, 10:21 AM

    Made this last night. My hard-to-please, 6 year old daughter loved it!

    We used one lemon, but I think if I were to cater this to an older crowd I would reduce the sugar and use the other lemon.

    • Courtney @ Neighborfood December 26, 2015, 12:15 PM

      I’m so glad your whole family enjoyed it Rigina! Thanks for coming back to let me know!

  • Zaina Wilson January 12, 2017, 11:40 PM

    Love the way that pie looks and I can’t wait to make it. Just curious, do you think this pie could hold up in a springform pan?

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