Frozen Strawberry Lemonade Pie

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ByCourtney UpdatedJune 27, 2025

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

Slice of strawberry lemonade pie on a white plate, surrounded by strawberries.

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

Sugar, pasteurized egg whites, graham crackers, whipped topping, lemons, butter, and frozen strawberries on a white background.

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

Graham cracker crumbs, melted butter, and granulated sugar in a white bowl.

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.

Two glass pie pans with graham cracker crusts.

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.

Frothy whisked egg whites in a glass bowl.

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 mixture.

Electric whisk attachment with fluffy whipped strawberry mousse.

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.

Cool whip stirred into whipped egg whites and strawberries.

Step 5: Add Cool Whip. Gently stir in the whipped topping.

Strawberry lemonade filling stacked into a graham cracker pie crust.

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.

Frozen strawberry lemonade pie topped with fresh strawberries and lemon slices.

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

Can I halve the recipe?

Absolutely. If you would rather not make two pies you can absolutely divide the recipe in half.

Can I use other fruits besides strawberries?

Of course! This can also be made with frozen raspberries, peaches, or a blend of different fruits.

I have leftover pie filling. What can I do with it?

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.

Is it safe to eat raw egg whites?

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.

Can you whip pasteurized egg whites?

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!

Fork taking a bite of strawberry lemonade pie with whipped cream.

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