Description
A refreshing no-bake strawberry lemonade pie perfect for summer gatherings.
Ingredients
Scale
- 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