Frozen Strawberry Lemonade Pie
User Reviews
4.6
Frozen Strawberry Lemonade Pie
Description
This Frozen Strawberry Lemonade Pie begins with a crust made from crushed graham crackers combined with sugar and melted butter, baked until lightly golden. The filling incorporates cooked strawberry syrup made by simmering chopped strawberries with sugar and water, which is strained to obtain a sweet, flavorful liquid. This syrup adds a vivid strawberry dimension to the lemon cream filling.
The creamy filling combines softened cream cheese, sweetened condensed milk, lemon zest, lemon juice, and heavy cream whipped into a stable texture. The lemon components provide brightness and tartness that balance the sweetness of the strawberries and condensed milk. Once assembled, the pie is frozen or chilled until firm.
This frozen pie delivers a smooth, creamy mouthfeel with fresh berry and citrus notes. It’s suitable for warm weather desserts or occasions requiring make-ahead chilled sweets. The strawberry syrup can be prepared up to a week in advance, facilitating convenient assembly.
Ingredients
Crust:
- 12 graham cracker rectangle
- 2 tablespoons granulated sugar
- 6 tablespoons butter melted, salted
Filling:
- 3 cups strawberries chopped
- ½ cup granulated sugar
- 2 tablespoons water
- 6 ounces cream cheese softened to room temperature
- 1 (14-ounce) sweetened condensed milk can
- 1 tablespoon lemon zest
- ⅓ cup lemon juice fresh
- 1 ¼ cups heavy cream
Instructions
- For the crust, preheat the oven to 350 degrees F. Finely crush the graham crackers. Stir in the sugar and melted butter and stir until evenly combined. Press the mixture into the bottom and up the sides of a 9-inch or 9.5-inch pie plate. Bake until lightly golden, 10-12 minutes. Remove from the oven and cool completely.
- For the filling, add the chopped strawberries, 1/2 cup sugar, and 2 tablespoons water to a medium saucepan and bring the mixture to a simmer over medium heat. Let the mixture cook for 5-6 minutes until the strawberries are really soft.
- Strain the mixture through a fine mesh strainer, pressing on the solids with a large spoon or spatula (you'll only be using the liquid, not the solids). You should have about 1 cup of strawberry puree. *If you have more, only use 1 cup for the recipe.* Let the syrup cool completely.
- In a large bowl with a handheld electric mixer (or in the bowl of a stand mixer fitted with the paddle attachment), beat the cream cheese until soft and creamy. Add the sweetened condensed milk and beat until smooth, scraping down the sides of the bowl as needed. Add the cooled syrup, lemon zest and lemon juice and mix until smooth and creamy.
- In a separate bowl (or in a high-powered blender), beat the heavy cream to soft peaks. Fold the whipped cream into the strawberry cream cheese mixture until evenly combined.
- Spread the filling evenly into the cooled crust (it will be piled fairly high, especially if using a 9-inch pie plate). It will thicken as it freezes. Freeze until firm, about 4-5 hours. I let it freeze completely and then cover with plastic wrap.
- Remove the pie from the freezer about 10-15 minutes before serving. Slice with a sharp knife dipped into hot water and wiped clean (repeat between slices, if needed). Serve with fresh strawberries as a garnish, optional.
Notes
- The strawberry syrup used in the filling can be made up to one week ahead, stored covered in the refrigerator.
- Once assembled, the pie should be kept frozen and will maintain quality for several weeks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Slice | |
| Calories | 610kcal | 31% |
| Carbohydrates | 66g | 22% |
| Protein | 8g | 16% |
| Fat | 36g | 55% |
| Saturated Fat | 21g | 105% |
| Cholesterol | 114mg | 38% |
| Sodium | 370mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 51g | 102% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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