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Refreshing Frozen Strawberry Lemonade Pie with Crunchy Graham Crust

frozen strawberry lemonade pie - featured image
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A cool, tart, and sweet frozen pie featuring a creamy strawberry lemonade filling and a buttery, crunchy graham cracker crust. Perfect for summer gatherings and easy to make ahead.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 2 cups fresh strawberries, hulled and roughly chopped
  • 1 cup fresh lemon juice (about 4–6 lemons)
  • Zest of 2 lemons
  • 8 ounces cream cheese, softened
  • 1 cup heavy cream, cold
  • 3/4 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • Pinch of salt (optional)

Instructions

  1. In a food processor, pulse graham crackers until fine crumbs form (about 1 1/2 cups). Transfer to a bowl and stir in sugar. Pour in melted butter and mix with a fork until crumbs are evenly coated and resemble wet sand.
  2. Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie pan. Use the bottom of a glass or measuring cup to pack it down tight and smooth the surface. Chill in the fridge for 15 minutes to set.
  3. Preheat oven to 350°F (175°C). Bake crust for 8-10 minutes until golden and fragrant. Let cool completely before filling.
  4. In a clean food processor, blend the strawberries until smooth. Taste for sweetness; if berries are tart, add a tablespoon of sugar and pulse again. Set aside.
  5. In a large bowl, beat softened cream cheese with sugar until smooth and creamy (about 2-3 minutes). Add lemon juice, lemon zest, vanilla extract, and a pinch of salt. Mix until fully combined.
  6. In a separate chilled bowl, whip heavy cream to stiff peaks using an electric mixer.
  7. Gently fold the strawberry puree into the cream cheese mixture, then carefully fold in the whipped cream.
  8. Pour the filling into the cooled graham crust, spreading it evenly. Cover with plastic wrap and freeze for at least 4 hours or overnight until firm.
  9. Remove the pie from the freezer 10-15 minutes before serving to soften slightly for easier slicing. Garnish with fresh strawberry slices or lemon zest if desired.

Notes

Chill the crust before baking to prevent sogginess. Use fully softened cream cheese for a smooth filling. Let the pie sit at room temperature for 10-15 minutes before serving for easier slicing. For dairy-free, substitute cream cheese and heavy cream with dairy-free alternatives. Pre-baking the crust is optional but recommended for crunchiness.

Nutrition

Keywords: frozen pie, strawberry lemonade pie, graham cracker crust, summer dessert, easy dessert, no bake pie, refreshing dessert

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