This strawberry lemonade pie is a refreshing dessert that combines the sweet taste of strawberry preserves with the tartness of fresh lemon juice, creating an icebox treat perfect for any warm day.
This pie recipe tackles issues of lengthy preparation and complexity, offering a quick and easy solution for a refreshing dessert without baking.
I used to struggle with traditional pies, especially the baking part. But with this no-bake recipe, I don’t have to worry about an oven mishap. It’s quick and easy, which is perfect for busy days or unexpected guests.
What I love about this pie is that it only takes about 20 minutes to prep, with just a little patience needed during the freezing time. The creamy texture sets beautifully, making it an impressive treat for friends or family gatherings.
If you want to try something else delicious with strawberries, check out my Strawberry Shortcake Tiramisu.
Table of contents
Why You Will Love This Recipe
- Quick Prep Time You can whip this pie together in just 20 minutes, making it a fantastic choice for a last-minute dessert. With no cooking required, it’s about blending and chilling, stress-free!
- Refreshingly Tangy The combination of fresh lemon juice and sweet strawberry preserves creates a bright flavor that’s perfect for hot days. It’s a delightful balance of tart and sweet that feels like summer in every slice.
- Creamy Texture Whipping the heavy cream until it’s light and fluffy gives this pie a luxurious, airy texture. It contrasts beautifully with the crunchy graham cracker crust, making each bite a treat.
- Long-Lasting Freshness This pie can be made a day ahead and stored in the freezer. It maintains its flavor and texture, so you can enjoy it at your convenience without worrying about rushing to finish it off!
No Bake Strawberry Lemonade Pie Recipe
- Prep Time: 20 minutes
- Cool Time: 0 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes
- Yield: 8 slices 1x
- Category: dessert
- Method: No Bake
- Cuisine: American
- Diet: Vegetarian
Description
A refreshing no-bake strawberry lemonade pie perfect for summer gatherings.
Ingredients
- 1 cup (320 g) strawberry preserves
- ½ cup (120 ml) fresh lemon juice
- 1½ cups (12 oz / 360 ml) heavy cream
- ¼ cup (30 g) confectioners’ sugar
- 1 (10-inch / 25 cm) prepared graham cracker crust
- sliced fresh strawberries
Instructions
- Step 1: Combine strawberry preserves and fresh lemon juice in a small saucepan. Warm the mixture over low heat while whisking constantly until it thins out and becomes easier to pour, about a few minutes. This step helps the mixture blend smoothly with the cream.
- Step 2: Pour the warmed strawberry and lemon mixture through a fine mesh sieve into a bowl. Use a whisk or spoon to press the mixture through the sieve, discarding solids. Allow the strained syrup to cool completely before mixing with cream to prevent melting the whipped cream.
- Step 3: In a large bowl, whip the heavy cream with an electric mixer until it reaches soft peaks. Add the confectioners’ sugar, then continue whipping until stiff peaks form. Stiff peaks will hold their shape and create a stable, airy filling.
- Step 4: Gently fold the cooled strawberry syrup into the whipped cream using a spatula or spoon. Fold carefully to avoid overmixing, which could deflate the cream. The goal is to combine the ingredients evenly while keeping the filling light and fluffy.
- Step 5: Pour the strawberry cream mixture into the prepared graham cracker crust. Smooth the top evenly with a spatula. Place the pie in the freezer and chill for at least four hours or until the filling is firm enough to slice cleanly.
- Step 6: Remove the pie from the freezer about 10 minutes before serving. Let it sit at room temperature to soften slightly, making it easier to cut neat slices. Garnish with sliced fresh strawberries if desired.
Notes
- Room Temperature: Store in an airtight container up to 1 day without refrigeration to maintain texture.
- Refrigeration: Cover tightly with plastic wrap or place in an airtight container; keep refrigerated up to 3 days.
- Freezing: Wrap tightly with plastic wrap followed by aluminum foil to prevent freezer burn. Store in a freezer container for up to 1 month. Thaw overnight in the refrigerator before serving.
- If the filling appears too thick, warm the strawberry preserves and lemon juice mixture on low heat for up to 5 minutes before straining to thin it.
- Watch the whipped cream closely during whipping; add confectioners’ sugar after soft peaks form and continue beating until stiff peaks form for best stability.
- If whipped cream deflates, gently fold the cooled strawberry syrup into it to retain airiness.
- In case of lumpy syrup, strain the filling mixture through a fine mesh sieve discarding any solids for a uniformly smooth texture.
- Letting the pie soften slightly at room temperature eases cutting and improves serving presentation.
Nutrition
- Serving Size: 1 slice
- Calories: N/A
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A
Ingredient Notes
- Graham cracker crumbs: Choose finely crushed graham crackers for a smooth base. If you’re gluten-free, look for certified gluten-free brands available in most grocery stores.
- Unsweetened condensed milk: This adds creaminess and sweetness. Make sure to stir it well before using; some can settle in the can. If you want a lighter option, try coconut cream.
- Fresh strawberries: Opt for ripe, juicy strawberries; they’ll give the pie vibrant flavor. Look for bright red berries with no soft spots. Frozen strawberries work too, but they’ll add moisture.
- Fresh lemon juice: Use freshly squeezed lemon juice for the best flavor. Bottled lemon juice lacks brightness and can taste artificial. This ingredient balances sweetness with tanginess.
- Whipped topping: A light whipped topping, like Cool Whip, creates a fluffy texture. You can also whip heavy cream for a richer version; just make sure it’s cold to hold its shape.
- Graham cracker crumbs: Choose finely crushed graham crackers for a smooth base. If you’re gluten-free, look for certified gluten-free brands available in most grocery stores.
- Unsweetened condensed milk: This adds creaminess and sweetness. Make sure to stir it well before using; some can settle in the can. If you want a lighter option, try coconut cream.
- Fresh strawberries: Opt for ripe, juicy strawberries; they’ll give the pie vibrant flavor. Look for bright red berries with no soft spots. Frozen strawberries work too, but they’ll add moisture.
- Fresh lemon juice: Use freshly squeezed lemon juice for the best flavor. Bottled lemon juice lacks brightness and can taste artificial. This ingredient balances sweetness with tanginess.
- Whipped topping: A light whipped topping, like Cool Whip, creates a fluffy texture. You can also whip heavy cream for a richer version; just make sure it’s cold to hold its shape.
Recipe Tips
- If the filling is too thick, warm the strawberry preserves and lemon juice mixture on low heat for about 5 minutes until slightly thinned.
- When the whipped cream doesn’t hold its shape, watch for soft peaks before adding confectioners’ sugar, ensuring proper firmness as you beat.
- If the pie is too hard after freezing, let it sit at room temperature for about 10 minutes before slicing for easier cutting.
- For lumpy syrup, strain the whipped mixture through a fine mesh sieve for smoother consistency, discarding solids for best results.
- If you’ve overmixed the filling, gently fold the cooled syrup into the whipped cream; this helps retain airiness for a light texture.
Serving Suggestions
Serve this strawberry lemonade pie chilled or at room temperature. Pair it with fresh berries, mint leaves, or a scoop of lemon sorbet on the side.
Use to make a strawberry lemonade parfait or mix into yogurt for added flavor. Add to a fruit salad for a refreshing twist.
Top with a drizzle of lemon glaze or fresh whipped cream for extra sweetness. Consider garnishing with lemon zest or sliced strawberries for presentation.
Recipe variations
- You can use fresh strawberry preserves for an intense flavor without cooking, which keeps this no bake strawberry lemonade pie simple and quick to assemble.
- Add ¼ cup (30 g) confectioners’ sugar for sweetness along with ½ cup (120 ml) fresh lemon juice to brighten the cream filling noticeably.
- Either a prepared graham cracker crust or a store-bought crust works well for this pie, providing a crunchy base without extra effort in baking.
- If serving more guests, double the filling ingredients and use two 10-inch (25 cm) crusts; freeze both pies for at least 4 hours before slicing.
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How to Store?
To keep your no bake strawberry lemonade pie fresh and delicious, follow these storage tips:
Room Temperature: Store in an airtight container at room temperature up to 1 day to maintain texture and flavor without refrigeration.
Refrigeration: Place the pie in an airtight container or cover tightly with plastic wrap. Keep refrigerated for up to 3 days.
Freezing: Wrap tightly with plastic wrap then aluminum foil; place in a freezer container. Freeze for up to 1 month. Thaw overnight in the refrigerator.
Other Recipes You’ll Love
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