No Bake Strawberry Lemonade Pie
This strawberry lemonade pie has so many things going for it. It’s a no bake recipe that is a copycat of a dessert you might order at Cracker Barrel. And it comes together in your freezer like other icebox desserts. That means you never have to turn on the oven.
No Bake Strawberry Lemonade Pie
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With just a few simple ingredients, you get a luscious lemonade pie filling with a sweet strawberry swirl and amazing flavor. Check out the gorgeous swirl below! It tastes just like the Cracker Barrel dessert it is designed to mimic.
You can make the graham cracker crust from scratch or buy a store-bought one if you are tight on time. Then, when done, you’ll add a fresh strawberry topping that takes this pie over the top!
Prep time is only 10 minutes. What takes the longest? Waiting for the pie to chill. If you need it fast, leave it in the freezer for four hours. Or make it the night before, chill in the freezer overnight and then grab and go the next day.
Strawberry Lemonade Pie Recipe Ingredients
The ingredients list is broken into two parts: crust ingredients and pie filling ingredients. If you’d rather not make the crust from scratch using graham cracker crumbs, skip the first list and use a store-bought graham cracker crust instead. All of the ingredients are shown together here in this photo.
Crust Ingredients
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons butter
- 1 tablespoon sugar
Filling Ingredients
- 14 ounces can sweetened condensed milk
- 12 ounces frozen whipped topping (1 and a half 8 ounces tubs of Cool Whip)
- 6 ounces frozen lemonade concentrate thawed
- 1 cup strawberries chopped
- 1 teaspoon vanilla extract
- 1 tablespoon water
- Strawberries and mint for garnish
Instructions
The instructions are broken into three parts: making the crust, making the filling and then assembling the pie. As I’ve already mentioned, if you don’t want to make the crust and would rather use a store-bought crust, you can skip that step.
Making the Graham Cracker Crust
Melt the butter in the microwave. Add to a mixing bowl. To the mixing bowl, add the graham cracker crumbs and 1 tablespoon sugar. Stir to combine. Press the crumbs into a 9 inch pie pan. Place the crust into the fridge to chill.
Preparing the Pie Filling
In a large bowl whisk together the sweetened condensed milk, whipped topping and lemonade concentrate. In a blender or food processor add the strawberries, 1 tablespoon sugar, vanilla extract and water to create the strawberry puree. Blend until smooth.
Assembling the Strawberry Lemonade Pie
Remove the pie crust from the refrigerator. Pour half the strawberry mixture into the pie crust. Carefully and slowly fold the lemonade filling into the pie crust. Add the rest of the strawberry filling in dollops across the top of the lemon filling. Using a toothpick to swirl the strawberry into the lemonade filling until you have a pretty red and white design.
Chill the pie in the freezer for at least 4 hours. When ready to serve, garnish each slice with fresh chopped strawberries on a dollop of whipped topping.
Notes on strawberry lemonade icebox pie
This recipe calls for using Cool Whip for expediency sake. However, you could always substitute whipped cream, homemade or store bought.
No Bake Desserts
We love no-bake desserts because, well, we don’t have to turn on the oven. Here are a few you’ll find on this blog.
No Bake Strawberry Lemonade Pie
Ingredients
Crust Ingredients
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons butter
- 1 tablespoon sugar
Filling Ingredients
- 14 ounces can sweetened condensed milk
- 12 ounces frozen whipped topping (1 and a half 8 ounces tubs)
- 6 ounces frozen lemonade concentrate thawed
- 1 cup strawberries chopped
- 1 teaspoon vanilla extract
- 1 tablespoon water
- Strawberries and mint for garnish
Instructions
Making the Graham Cracker Crust
- Melt the butter in the microwave. Add to a mixing bowl.
- To the mixing bowl, add the graham cracker crumbs and 1 tablespoon sugar. Stir to combine.
- Press the crumbs into a 9 inch pie pan. Place the crust into the fridge to chill.
Preparing the Pie Filling
- In a mixing bowl whisk together the sweetened condensed milk, whipped topping and lemonade concentrate.
- In a blender or food processor add the strawberries, 1 tablespoon sugar, vanilla extract and water. Blend until smooth.
Assembling the Strawberry Lemonade Pie
- Remove the pie crust from the refrigerator. Pour half the strawberry mixture into the pie crust. Carefully and slowly pour the lemonade filling into the pie crust. Add the rest of the strawberry filling in dollops across the top of the lemon filling.
- Using a toothpick to swirl the strawberry into the lemonade filling until you have a pretty red and white design.
- Chill the pie in the freezer for at least 4 hours.
- Garnish with fresh chopped strawberries on a dollop of whipped topping. Slice and serve!
Notes
- If you’d rather not make the crust from scratch using graham cracker crumbs, skip the first list and use a store-bought graham cracker crust instead.
- Out of sweetened condensed milk or forgot to buy some? Here are a few ideas on sweetened condensed milk substitutes.
- Store leftovers in the freezer for up to 3 months, in a freezer safe container.
- You can make this and freeze for 3 months before serving as well.
Disclaimer
Please note that nutrient values, if included with the recipe, are estimates only. Variations can occur due to product availability/substitution and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.