Frozen Strawberry Lemonade Pie

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

4.7 from 9 votes

Print Pin

Prep Time: 30

Total Time: 30

Servings: 16

Calories: 174kcal

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)

Lightly grease 2 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 to press the mixture evenly across the bottom and up the sides. Place the crusts in the freezer while you make the fillings.

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 1/2 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.

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.

Course Pies & Tarts

Cuisine American

Keyword frozen lemonade pie, strawberry lemonade pie

Did You Make This Recipe?Leave a review, Mention @NeighborFoodie, or tag #neighborfoodies!