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Picture this: a buttery graham cracker crust, a luscious strawberry-lemon filling, and a light, fluffy whipped topping—all coming together in the most delightful, refreshing dessert. If sunshine had a flavor, it would taste just like this Strawberry Lemonade Pie!
Whether you’re hosting a summer get-together, planning a picnic, or just craving something bright and citrusy, this pie is the perfect way to bring a little joy to the table. It’s sweet, tangy, and best of all—super easy to make.
🍋 Why You’ll Love This Recipe
- Easy to Make: A simple, no-fuss dessert that comes together with minimal effort.
- Perfectly Balanced: The tartness of lemons pairs beautifully with the sweetness of strawberries.
- Make-Ahead Friendly: It sets beautifully in the fridge, making it a great dessert for entertaining.
- Light & Refreshing: Unlike heavier desserts, this pie is airy and not overly rich—just right for warm-weather indulgence.
🍓 Ingredients Breakdown
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp melted unsalted butter
For the Filling:
- 1 cup fresh strawberries (hulled and mashed)
- 1 can (14 oz) sweetened condensed milk
- ½ cup fresh lemon juice
- 1 tbsp lemon zest
- 1 cup whipped topping (or homemade whipped cream)
For the Topping:
- 1 cup whipped topping
- Fresh strawberry slices & lemon zest for garnish
✨ Pro Tip:
If fresh strawberries aren’t in season, you can use frozen strawberries—just thaw and mash them before adding to the mixture.
🥧 Step-by-Step Instructions
Step 1: Make the Crust
Preheat your oven to 350°F (175°C). In a bowl, mix graham cracker crumbs, sugar, and melted butter until the texture resembles damp sand. Press the mixture firmly into a 9-inch pie dish. Bake for 8 minutes, then let it cool completely.
Step 2: Prepare the Filling
In a large bowl, whisk together the mashed strawberries, sweetened condensed milk, lemon juice, and lemon zest until smooth and well combined.
Step 3: Fold in the Whipped Topping
Gently fold in 1 cup of whipped topping. This gives the filling a light, airy texture. Pour the mixture into the cooled crust and smooth the top.
Step 4: Chill
Cover the pie and refrigerate for at least 4 hours (or overnight) to set.
Step 5: Garnish & Serve
Spread or pipe the remaining whipped topping over the pie. Garnish with fresh strawberry slices and a sprinkle of lemon zest. Slice and enjoy!
👩🍳 Chef’s Tips & Tricks
- Want it extra lemony? Add an extra tablespoon of lemon zest for a stronger citrus punch.
- Shortcut option: Use a store-bought graham cracker crust to save time.
- For a firmer filling: Freeze the pie for 1-2 hours before serving if you prefer a semifrozen texture.
🔀 Recipe Variations & Serving Suggestions
- Make it a Frozen Pie: Pop it in the freezer for a few hours for a refreshing, ice cream-like texture.
- Berry Swap: Try raspberries or blueberries instead of strawberries for a different twist.
- Pairing Ideas: Serve with a glass of iced tea, lemonade, or even a light sparkling wine.
🤔 FAQs
Can I make this pie ahead of time?
Absolutely! It keeps well in the fridge for up to 3 days.
Can I freeze this pie?
Yes! Just cover it well and freeze for up to 2 months. Let it sit at room temperature for 10-15 minutes before slicing.
Can I use bottled lemon juice?
Fresh lemon juice is best for flavor, but bottled will work in a pinch.
🍋🍓 Strawberry Lemonade Pie Recipe
Prep Time: 15 minutes | Chill Time: 4 hours | Total Time: 4 hours 15 minutes
Serves: 8
Ingredients:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp melted unsalted butter
- 1 cup fresh strawberries, mashed
- 1 can (14 oz) sweetened condensed milk
- ½ cup fresh lemon juice
- 1 tbsp lemon zest
- 1 cup whipped topping
- 1 cup whipped topping (for garnish)
- Fresh strawberries & lemon zest (for garnish)
Instructions:
- Preheat oven to 350°F (175°C). Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press into a 9-inch pie dish and bake for 8 minutes. Let cool.
- Whisk mashed strawberries, sweetened condensed milk, lemon juice, and zest together in a bowl.
- Fold in whipped topping, then pour into the cooled crust. Smooth the top.
- Refrigerate for at least 4 hours or overnight.
- Before serving, spread the remaining whipped topping over the pie and garnish with fresh strawberries and lemon zest. Slice and enjoy!
If you make this Strawberry Lemonade Pie, I’d love to hear how it turned out! Let me know in the comments or tag your photos with #TheKitchensAid on social media. Happy baking! 🍓🍋🥧
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