“You’ve got to try this pie,” my neighbor said over the fence one summer evening, holding up a slice of something pink and bright. I was skeptical at first—frozen pies always felt like a gamble, you know? But that creamy frozen strawberry lemonade pie with a crisp graham crust she made changed my mind fast. It was the kind of dessert that felt like a cool breeze on a hot day, refreshing but with a richness that kept you coming back for more.

Honestly, I wasn’t expecting much when I first tried to make it myself, but after the first bite, I found myself making it more than once that week (okay, maybe twice). The tart lemon and sweet strawberry combo, paired with that perfectly crunchy graham crust, was just the right kind of comfort food to reset a hectic day. And since it’s no-bake, it quickly became my go-to for when I wanted a fuss-free dessert that still wowed the crowd. There’s something about the smooth, creamy texture that feels indulgent but not overwhelming.

That summer, as I mixed up this pie in my own kitchen, I realized this recipe wasn’t just a treat — it was a small moment of calm and happiness, frozen in time. It’s stuck with me because it’s easy, reliable, and honestly, that perfect blend of sweet and tart that feels like a little celebration every time you slice into it.

Why You’ll Love This Recipe

Having tested this creamy frozen strawberry lemonade pie recipe several times, I can confidently say it’s a keeper for your dessert rotation. Here’s why it stands out:

• Quick & Easy: This no-bake dessert comes together in under 20 minutes, making it perfect for busy weeknights or unexpected guests.
• Simple Ingredients: You probably already have everything on hand—fresh strawberries, lemon juice, cream cheese, and a trusty graham cracker crust.
• Perfect for Summer Gatherings: It’s a crowd-pleaser at potlucks, barbecues, or just a casual family dinner.
• Creamy Yet Refreshing: The luscious texture of the filling combined with the zesty punch of fresh lemon and strawberries is next-level comfort food.
• Unique No-Bake Twist: Unlike other frozen pies, this one balances a smooth, creamy filling with a crisp graham crust that doesn’t get soggy.

This recipe isn’t just another frozen pie—it’s got a special zing from freshly squeezed lemon juice and a velvety texture that makes you savor every bite. I’ve been told it’s the kind of dessert that makes you close your eyes and smile—comfort food, but light and uplifting. Plus, if you want to impress without stress, this no-fuss recipe is your best friend.

What Ingredients You Will Need

This creamy frozen strawberry lemonade pie uses simple, wholesome ingredients that deliver bold flavor and a satisfying texture without complicated prep. Most are pantry staples or easy to find in the produce aisle.

• For the Crisp Graham Crust:
  • 1 ½ cups graham cracker crumbs (about 10 full sheets; I like using Nabisco for the best texture)
  • 5 tablespoons unsalted butter, melted (adds richness and helps the crust hold together)
  • 2 tablespoons granulated sugar (balances the tartness)
• For the Strawberry Lemonade Filling:
  • 1 cup fresh strawberries, hulled and sliced (in summer, swap in fresh berries instead of frozen for peak flavor)
  • 1 cup granulated sugar, divided (use organic cane sugar for a cleaner taste)
  • 1 tablespoon freshly grated lemon zest (adds bright citrus aroma)
  • ½ cup freshly squeezed lemon juice (about 3-4 lemons; fresh juice is key—no bottled!)
  • 8 oz (225 g) cream cheese, softened (I recommend Philadelphia for smoothness)
  • 1 ½ cups heavy whipping cream, cold (use dairy-free coconut cream as a vegan alternative)
  • 1 teaspoon pure vanilla extract (for subtle sweetness and depth)

If you want to make this gluten-free, almond flour or gluten-free graham crackers work beautifully for the crust. And if you’re looking for a lower sugar option, swap some granulated sugar with a natural sweetener like maple syrup in the filling—but keep the texture creamy by not reducing sugar too much.

Equipment Needed

• 9-inch (23 cm) pie dish: Glass or ceramic works best to see the layers and for even chilling.
• Mixing bowls: One large for whipping cream and another for blending cream cheese and lemon mixture.
• Electric mixer or stand mixer: Makes whipping the cream and cream cheese smooth and effortless.
• Food processor or rolling pin: To crush graham crackers finely for the crust.
• Spatula and whisk: For folding ingredients gently.
• Measuring cups and spoons: Precision helps with texture and flavor balance.

If you don’t have a food processor, simply place graham crackers in a zip-top bag and crush them with a rolling pin or heavy skillet (works just as well!). For whipping cream, a hand mixer is a budget-friendly choice over a stand mixer and gets the job done quickly.

Preparation Method

1. Prepare the crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine 1 ½ cups graham cracker crumbs, 5 tablespoons melted butter, and 2 tablespoons sugar. Stir until the crumbs are evenly coated and look like wet sand. Press the mixture firmly and evenly into the bottom and up the sides of your 9-inch pie dish. Bake for 8-10 minutes until golden and fragrant. Let it cool completely (about 20 minutes) to firm up the crust.
2. Make the strawberry lemonade sauce: While the crust cools, combine fresh strawberries and ½ cup sugar in a small saucepan over medium heat. Cook for about 5 minutes until strawberries release their juices and the mixture thickens slightly. Remove from heat and strain through a fine mesh sieve to remove seeds and pulp, leaving a smooth strawberry syrup. Let cool to room temperature.
3. Mix the cream cheese filling: In a large bowl, beat the softened cream cheese with the remaining ½ cup sugar, lemon zest, lemon juice, and vanilla extract until smooth and creamy. This usually takes about 2-3 minutes with an electric mixer on medium speed. If the mixture looks lumpy, keep mixing—it will smooth out.
4. Whip the heavy cream: In a separate chilled bowl, whip the heavy cream until stiff peaks form. This means when you lift the whisk, the peaks stand up straight without collapsing. Be careful not to overwhip or you’ll get butter!
5. Combine filling and strawberry sauce: Gently fold the cooled strawberry sauce into the cream cheese mixture until swirled but not fully mixed. Then fold in the whipped cream until just combined, keeping the filling light and airy.
6. Assemble and freeze: Pour the filling into the cooled graham crust and smooth the top. Cover tightly with plastic wrap and freeze for at least 6 hours, preferably overnight, until firm.
7. Serve: Remove the pie from the freezer about 10 minutes before serving to soften slightly for easier slicing. Garnish with fresh strawberry slices or lemon zest curls if you’re feeling fancy!

Pro tip: If your crust feels a bit soft after freezing, let the pie sit at room temperature for 5-10 minutes before slicing—that helps the crust regain some crunch without melting the filling.

Cooking Tips & Techniques

Making a creamy frozen strawberry lemonade pie might sound straightforward, but a few tricks help it come out perfect every time:

• Softening cream cheese: Let it sit at room temperature for at least 30 minutes before mixing. Cold cream cheese doesn’t blend well and can leave lumps.
• Whipping cream tips: Use cold heavy cream and a chilled bowl to get stiff peaks faster. Start on low speed to avoid splatters, then increase speed.
• Folding technique: When mixing whipped cream into the filling, fold gently using a spatula to keep the filling light and airy. Overmixing deflates air and makes the pie dense.
• Prevent soggy crust: Baking the crust briefly seals it, stopping moisture from the filling from making it mushy.
• Strain strawberry sauce: Removing seeds ensures a silky smooth filling texture, which feels extra special.
• Freezing time: Don’t rush it. Freezing overnight guarantees the filling sets properly for clean slices.

Believe me, I’ve made the mistake of skipping the crust bake once—and the soggy mess was a lesson learned! Also, if you want a quick version, try my creamy no-churn strawberry ice cream recipe, which shares some of the same luscious flavors but without the crust.

Variations & Adaptations

This creamy frozen strawberry lemonade pie is versatile and welcomes creative twists. Here are some variations I’ve tried or recommend:

• Berry Mix: Swap half the strawberries with fresh raspberries or blueberries for a mixed berry lemonade pie. It adds a lovely depth and color contrast.
• Dairy-Free: Use coconut cream instead of heavy cream and a dairy-free cream cheese alternative. The texture is a bit different but still deliciously creamy.
• Herbal Twist: Add a tablespoon of finely chopped fresh basil or mint to the strawberry sauce before folding it into the filling for a refreshing herbal note that surprises guests.
• Gluten-Free Crust: Replace graham crackers with crushed gluten-free cookies or almond flour crust to suit dietary needs without losing that crisp texture.
• Extra Zing: Add a splash of limoncello or a teaspoon of zest from other citrus fruits like lime or orange for a more complex citrus flavor.

One time, I tried a version with a shortbread crust instead of graham crackers, inspired by my love for fresh strawberry galette with vanilla glaze. It was richer but just as delightful.

Serving & Storage Suggestions

This pie is best served chilled but not rock solid—about 10 minutes after removal from the freezer is perfect for slicing. The crisp graham crust keeps its crunch, contrasting beautifully with the creamy filling.

For a pretty presentation, top with fresh strawberry halves or a small sprinkle of lemon zest. It pairs wonderfully with a tall glass of iced tea or a light sparkling wine for summer gatherings.

Store leftovers covered tightly in the freezer for up to 3 days. Avoid longer storage as the texture may start to degrade. To reheat, let the pie thaw slightly at room temperature for 10-15 minutes before serving again.

Flavors actually develop a bit after a day in the freezer, making the lemon and strawberry notes more pronounced. So if you can wait, it’s worth the patience!

Nutritional Information & Benefits

Per slice (based on 8 servings), this creamy frozen strawberry lemonade pie has roughly:

Calories	320
Fat	22 g
Carbohydrates	28 g
Protein	4 g
Sugar	20 g

Key ingredients like strawberries and lemon juice bring vitamin C and antioxidants, which support immune health and add natural brightness without extra calories. Using real cream cheese and heavy cream provides calcium and protein, though it’s best enjoyed as an occasional treat.

For gluten-free diets, use appropriate crust substitutes. This dessert is naturally nut-free, but check labels on graham crackers if allergies are a concern.

As someone who tries to balance indulgence with wellness, this pie feels like the right kind of treat—satisfying, fresh, and made with wholesome ingredients.

Conclusion

This creamy frozen strawberry lemonade pie with a crisp graham crust is the kind of dessert that makes summer moments sweeter and simpler. It’s fuss-free, delicious, and a little bit special—perfect for those times you want a refreshing treat without turning on the oven.

Feel free to tweak the sweetness, add your favorite berries, or experiment with crusts to make it truly your own. I love this recipe because it’s a little reminder that good food doesn’t have to be complicated or time-consuming to be memorable.

Whenever I bring this pie to a gathering, it disappears fast, and I always get asked for the recipe again—which is the best compliment, really.

If you give it a try, I’d love to hear how you customize it or what moments it becomes part of. Sharing your experiences makes this recipe feel even more like a small, shared joy.

FAQs

Can I make this pie ahead of time?

Absolutely. Prepare and freeze it up to 2 days in advance for best flavor and texture. Just remember to let it sit out for a few minutes before serving.

What if I don’t have fresh strawberries?

Frozen strawberries work fine but thaw and drain them well before cooking down into the sauce to avoid excess water making the filling runny.

Can I use a store-bought graham cracker crust?

Yes, a pre-made crust works great and saves time. Just make sure it’s sturdy and not crumbly.

How do I get the filling extra smooth and creamy?

Make sure the cream cheese is fully softened and beat it well with sugar and lemon juice before folding in whipped cream. Straining the strawberry sauce also helps keep it silky.

Is this recipe suitable for vegans?

Not as is, but you can substitute dairy ingredients with vegan cream cheese and coconut cream. Use a vegan crust option to make it fully plant-based.

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