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–+ servings
A slice of strawberry lemon cream pie topped with whipped cream, fresh strawberries, and a lemon slice, served on a white plate with a blue rim.

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 do. That means you never have to turn on the oven.
With just a few simple ingredients, you get a luscious lemonade pie filling with a sweet strawberry swirl. You can make the graham cracker crust from scratch or buy a store-bought one if you're 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.
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Prep Time 10 minutes
Chill Time 4 hours
Servings 8

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.

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