Frozen Strawberry Lemonade Pie is a light and refreshing no-bake dessert that’s perfect for hot summer nights. Dotted with strawberries in a sweet and citrusy filling, this pie is oh-so-easy to love.
Fluffy Frozen Strawberry Lemonade Pie
Table of Contents
To me, it’s just not summer until I’ve had my first Lemonade Shake Up. You can’t attend a summer festival or fair without running into a truck shaking up bright yellow cups of halved lemons, sugar, and ice. It’s a puckery sweet drink that really hits the spot on a hot summer day.
The only thing that could make them even better? Strawberries. I’ve never met a strawberry lemonade combo I didn’t love, and after making our Frozen Strawberry Pies, I knew I needed to make a strawberry lemonade version.
This Strawberry Lemonade Pie captures the essence of summer with ribbons of strawberries mingling with a light, fluffy lemonade filling. It’s an impossibly airy dessert that melts in your mouth. We love serving it on the very hottest summer evenings, especially after some Mexican Grilled Chicken or Grilled Flank Steak Tacos.
This no-bake dessert is perfect to make ahead of time and have on hand for parties or last-minute neighbor gatherings. No one can resist this sweet and tangy frozen treat!
Key Ingredients
- Salted butter– Salted butter adds excellent flavor to graham cracker crusts, but if you’ve only got unsalted, just add a pinch of salt to the recipe!
- Graham crackers– You can buy whole crackers or graham cracker crumbs. Look for gluten free graham crackers, like Kinnikinnick, if you need to make this gluten free.
- Egg whites– You can use fresh egg whites for this recipe, but to eliminate any risk of food borne illness, I prefer to use pasteurized egg whites. You can buy whole in-shell pasteurized eggs (you’ll need to separate the whites yourself) or buy them pre-separated, like these.
- Granulated sugar– It doesn’t take a lot of extra sugar to bring out the natural sweetness of the strawberries. Raw sugars like turbinado don’t dissolve enough to blend into the filling. Stick with granulated for this recipe!
- Frozen strawberries– Because this recipe uses frozen strawberries, you can make it year round, even when strawberries aren’t in season. The berries should be mostly thawed before adding them to the recipe.
- Whipped topping– Cool Whip or whipped topping adds a final layer of fluffy sweetness to the filling. Be sure to thaw it overnight in the fridge before adding it to the recipe.
How to Make Strawberry Lemonade Pie
Step 1: Make the pie crusts. In a small bowl, combine melted butter, sugar, and crushed graham crackers. Stir until the crumbs start to adhere together. If needed, add water by the Tablespoon until the crumbs stick together.
Step 2: Prepare the pans. Grease 2 9 inch pie pans with butter or a neutral cooking spray. Divide the crumb mixture evenly between the two pans and use your fingers or the bottom of a measuring cup to press the crust into the bottoms and sides of the pans.
Step 3: Beat the egg whites. Place the egg whites in the bowl of an electric mixer fitted with the whisk attachment. Beat the egg whites on medium high speed for 1 minute. They’ll look foamy and limp. Add the lemon juice and beat another minute.
Step 4: Add sugar and strawberries. Add sugar and strawberries in three separate additions, beating well after each one.The mixture is done when it’s super fluffy, tripled in size, and holds a soft peak. This will take anywhere from 5-8 minutes total.
Step 5: Add Cool Whip. Gently stir in the whipped topping.
Step 6: Freeze. Divide the strawberry lemonade mixture between the two prepared pie shells, smoothing the tops. Flash freeze for 1 hour, then cover tightly with plastic wrap and freeze for at least 8 hours or overnight.
Storage and Make Ahead Instructions
- These pies will keep well in the freezer for about 2 months.
- If storing for more than a week, double wrap the pies in saran wrap and then foil.
- Re-wrap and freeze any leftover pie before it gets too soft.
Expert Tips and Tricks
- For a short cut: Use your favorite store bought graham cracker crusts.
- To quickly crush graham crackers: Place them in a food processor and pulse until smooth. Otherwise, put them in a sturdy zip lock bag and smash with a rolling pin.
- Swap the pan: If you don’t have a pie pan, you can use 1 9 x 13 inch pan and cut the finished dish into squares.
- For easy slicing and serving: Fill a dish bigger than the pie dish with about an inch of hot water. Place the pie dish in the hot water for 30-60 seconds, then remove, slice, and serve immediately.
- For serving: Serve this pie with extra slices of fresh strawberries, whipped cream, and a slice of lemon.
FAQs
Absolutely. If you would rather not make two pies you can absolutely divide the recipe in half.
Of course! This can also be made with frozen raspberries, peaches, or a blend of different fruits.
This recipe makes enough filling for two deep dish pies. If you are using regular pie dishes, you’ll likely have leftover filling. It can be refrigerated and eaten on its own as a strawberry mousse. It makes a great parfait with granola or crushed graham crackers.
While rare, raw eggs can contain salmonella. That’s why we recommend using pasteurized eggs for this recipe and other recipes that call for raw egg, like our Bourbon Eggnog. Pasteurization heats the eggs without cooking them, killing off harmful bacteria.
Absolutely! They might take a few minutes longer to fully whip, but I’ve never had a problem getting them to be light and fluffy!
More Frozen Treats for Summer
- Berry Avocado Popsicles
- Frozen Oreo Ice Cream Dessert
- Orange Floats
- Strawberry Rhubarb Ice Cream Floats
- Orange Julius
- Kahlua Mocha Milkshakes
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Frozen Strawberry Lemonade Pie
Ingredients
- 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 (see note 1)
- 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 deep dish 9 inch pie plates with butter or a neutral cooking spray.
- Combine melted butter, graham cracker crumbs, 1/4 cup sugar, and water 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 each dish, using your fingers or a measuring cup to press the mixture evenly across the bottom and up the sides. Place the crusts in the freezer while you make the fillings.
For the filling:
- Place the egg whites in the bowl of an electric mixer fitted with the whisk attachment. Beat the egg whites on medium high speed for 1 minute. They'll look foamy and limp. Add the lemon juice and continue to beat on medium high speed for another minute. Add the remaining 2/3 cup sugar and strawberries in three separate additions, beating well after each one. The mixture will continue to increase in volume. It's done when the mixture is super fluffy, tripled in size, and holds a soft peak. This will take anywhere from 5-8 minutes total.
- Fold in the whipped topping.
- Divide the strawberry mixture evenly between the two pie crusts. Freeze uncovered for 1 hour, or until the top is solid, then cover tightly with saran wrap and foil and freeze for another 6 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.
Notes
- Consuming raw egg whites presents a small risk of salmonella. To avoid this, I prefer to use a carton of pasteurized egg white product. You’ll need 3 Tablespoons for each egg white.
- For a short cut, feel free to use store bought graham cracker crusts.
- This will make plenty of filling for 2 deep dish pies. If you’re using regular sized pie crusts, you can freeze any leftover filling by itself or store in the fridge and eat it cold, like a strawberry mousse.
Nutrition
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