Description
This Frozen Strawberry Lemonade Pie is a refreshing no-bake dessert combining a buttery graham cracker crust with a vibrant, tangy strawberry lemonade filling. Perfect for hot summer days, this pie is frozen to set into a creamy, icy treat that balances sweet and tart flavors.
Ingredients
Scale
Crust Ingredients
- 12 Tablespoons butter, melted
- 24 whole graham crackers, crushed into tiny crumbs (or substitute 4 cups gluten-free graham cracker crumbs)
- 1/4 cup granulated sugar
- 1 Tablespoon water
Filling Ingredients
- 2 egg whites
- Juice of 2 small lemons (about 3 Tablespoons)
- 2/3 cup granulated sugar
- 16 ounces frozen strawberries, mostly thawed
- 8 ounces whipped topping or Cool Whip, thawed
Instructions
- Prepare the crusts: Lightly grease 2 nine-inch pie plates with butter or a neutral cooking spray. In a large bowl, combine the melted butter, graham cracker crumbs, 1/4 cup sugar, and water. Stir until mixture starts to stick together. Divide the crumb mixture evenly between the two pie plates, pressing firmly and evenly across the bottom and up the sides to form the crusts. Place the crusts in the freezer to set while preparing the filling.
- Make the filling: Beat the egg whites in a mixing bowl until foamy. Slowly add the lemon juice and continue beating to combine. Gradually add the 2/3 cup sugar in small increments, beating well after each addition until the mixture is smooth and glossy. Fold in the mostly thawed strawberries gently to incorporate, then carefully fold in the whipped topping or Cool Whip until evenly mixed.
- Assemble the pie: Divide the strawberry lemonade filling evenly between the two prepared crusts, smoothing the tops. Place the pies uncovered in the freezer and freeze for 1 hour to start setting. After 1 hour, cover the pies loosely with plastic wrap or foil and freeze for an additional 6 hours or overnight to fully firm up.
- Serve the pies: To serve, briefly dip the pie plates in hot water to loosen the crust edges. Slice and serve immediately for a refreshing frozen dessert experience.
Notes
- To ensure the crust holds together well, press firmly and evenly into the pie plates.
- Let frozen strawberries thaw slightly for easier mixing into the filling.
- This pie is best served within 24-48 hours of freezing.
- For a gluten-free option, substitute gluten-free graham cracker crumbs.
- Egg whites are not cooked; consume with caution if you have concerns about raw eggs.
