No Bake Strawberry Lemonade Pie is a refreshing, easy-to-make dessert that combines bright citrus and sweet berry flavors. This no-bake icebox pie is ideal for spring and summer gatherings, potlucks, or any time you want a cool, fruity treat without turning on the oven.
No-bake pies are perfect when you need a simple dessert that you can prepare ahead of time. This strawberry lemonade version layers creamy lemon filling with fresh strawberry puree for a bright, balanced flavor. It sets in the freezer but is best served slightly softened so the texture is creamy and easy to slice.
I experimented for a while with a lemonade pie inspired by my son’s favorite drink, strawberry lemonade. After asking friends for their preference between strawberry and raspberry lemonade, strawberry won by a small margin. If you prefer raspberry lemonade, you can swap in raspberries the same amount as the strawberries listed below.
This strawberry lemonade icebox pie has been a hit at home—creamy and tangy from the lemon pudding and juice, with sweet, fruity swirls of strawberry puree. It’s also very forgiving: make it a day ahead, or freeze until firm and let it soften a bit before serving.
Tips for making No Bake Strawberry Lemonade Pie
- If you freeze the pie, the crust can get quite firm. Let the pie sit at room temperature for 10–20 minutes before serving so the filling softens slightly for easier slicing.
- If using a frozen whipped topping product, opt for a name-brand variety if possible; it often yields a firmer set. You can also use stabilized homemade whipped cream (about 3 cups) instead of store-bought topping.
- If you use a smaller, store-bought graham cracker crust, note that the filling quantities here may be enough for two smaller pies. Alternatively, freeze any extra filling and serve it like a sorbet or soft-serve treat.
- Any berry works well: strawberries, raspberries, blueberries, or blackberries. Use ripe fruit for the best flavor and color.
- For a more intense lemon flavor, use freshly squeezed lemon juice. Bottled lemon juice will work but may be slightly less vibrant.
Ingredients
- 1 prepared graham cracker crust (store-bought or homemade)
- 3.4 ounce lemon instant pudding mix (one package)
- 2 cups milk
- 6 tablespoons lemon juice
- 8 ounces whipped topping (or about 3 cups stabilized homemade whipped cream)
- 8 ounces fresh strawberries (hulled)
- 2 tablespoons granulated sugar
Directions
- In a medium bowl, whisk together the lemon instant pudding mix and milk for about 2 minutes, or until the mixture thickens. Add the lemon juice and whisk to combine; this brightens the lemon flavor and slightly modifies the texture.
- Fold the whipped topping into the lemon pudding until evenly combined and smooth. Set this lemon filling aside.
- Prepare the strawberry puree: remove the stems and halve the strawberries. In a food processor or blender, combine the strawberries with the granulated sugar and puree until smooth. Scrape down the sides as needed to get an even consistency.
- Assemble the pie: pour half of the lemon filling into the prepared graham crust and spread it into an even layer. Spoon half of the strawberry puree over the lemon filling and spread gently into a layer.
- Spoon the remaining lemon filling over the strawberry puree and smooth. Drizzle the remaining strawberry puree over the top of the pie and use a knife to gently swirl the puree into the filling for an attractive marbled effect.
- Cover the pie with plastic wrap or a lid and freeze until set, about 2–3 hours. For easier slicing, transfer to the refrigerator for 30–60 minutes before serving, or let slices sit at room temperature for 10–20 minutes.
Notes and variations
- For a raspberry lemonade version, substitute equal weight raspberries for the strawberries. Taste the puree and add sugar only if needed.
- If you use store-bought 9-inch graham crusts that are smaller than some homemade glass pie plates, plan for extra filling. You can make a second smaller pie or freeze the leftover filling to enjoy later.
- To make the whipped cream from scratch: whip 3 cups heavy cream with 1/3–1/2 cup powdered sugar and 1 teaspoon vanilla until stiff peaks form. For stabilized whipped cream, fold in a tablespoon of instant pudding or a small amount of softened cream cheese.
- Serve garnished with fresh sliced strawberries, lemon zest, or a few mint leaves for a bright presentation.
Recipe information
- Prep time: 10 minutes
- Freezing time: about 3 hours
- Total time: about 3 hours 10 minutes
- Servings: about 8 slices
- Calories: approximately 266 kcal per slice (estimate)
Serving and storage
This pie is best served chilled but slightly softened for easy slicing. Keep leftover pie covered in the freezer for up to 1 month; thaw in the refrigerator before serving. If stored in the refrigerator for short-term use, cover tightly and consume within 2–3 days for best texture.
Hungry for more?
- Strawberry Fluff Pie (search by name)
- Orange Vanilla Icebox Cake (search by name)
- Strawberry Caprese Salad (search by name)
If you try this No Bake Strawberry Lemonade Pie, leave a comment describing how it turned out and any tweaks you made—there are many tasty ways to personalize this simple, seasonal dessert.