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Frozen Pink Lemonade Pie

A refreshing dessert that combines tart lemon and sweet strawberry flavors in a no-bake pie perfect for summer gatherings.
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Prep Time 20 minutes
Total Time 4 hours 20 minutes
Servings: 8 servings
Course: Dessert, Summer Treat
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Crust
  • 1.5 cups graham cracker crumbs Can use digestive biscuits or vanilla wafers.
  • 6 tablespoons unsalted butter, melted Coconut oil can be used for a dairy-free version.
Filling
  • 1 package (8-ounce) cream cheese, softened Light cream cheese can be used for a lighter option.
  • 1 can (14-ounce) sweetened condensed milk Use sweetened condensed coconut milk for a lower-sugar version.
  • 0.5 cups fresh lemon juice About 3 lemons; bottled is okay in a pinch.
  • 0.25 cups lemon zest Optional for extra lemon fragrance.
  • 1 can (12-ounce) frozen pink lemonade concentrate, thawed Mix half lemonade with half strawberry lemonade for a milder color.
  • 1 cup crushed strawberries or strawberry puree Fresh for texture, frozen works well too.
  • 1 cup heavy whipping cream, cold Chilled coconut cream can be used for dairy-free topping.
  • 2 tablespoons powdered sugar Optional for sweetening the whipped cream.
  • Fresh lemon slices and whole strawberries For garnish.

Method
 

Preparation
  1. In a medium bowl, stir together graham cracker crumbs and melted butter until mixture holds together.
  2. Press crumbs into a 9-inch pie pan.
  3. Chill crust in the freezer for 10 to 15 minutes.
Filling
  1. In a large bowl, beat softened cream cheese until smooth.
  2. Add sweetened condensed milk and beat until glossy.
  3. Fold in lemon juice and lemon zest.
  4. Stir in thawed pink lemonade concentrate and crushed strawberries.
  5. Adjust sweetness as desired.
Whipping Cream
  1. In a chilled bowl, whip heavy cream with powdered sugar until soft peaks form.
  2. Fold half into the lemonade mixture and reserve the other half for topping.
Assembly and Freezing
  1. Spoon filling into chilled crust and smooth the top.
  2. Pipe remaining whipped cream on top and garnish with lemon slices and strawberries.
  3. Cover the pie with plastic wrap and freeze for at least 4 hours or overnight.
  4. Let sit at room temperature for 10 minutes before serving.

Notes

Store wrapped in plastic in the freezer for up to 2 months. Thaw in the refrigerator before serving.