No Bake Strawberry Lemonade Pie Recipe
There is something truly delightful about a pie that requires no oven time but delivers on fresh, vibrant flavors, and that’s exactly what you get with the No Bake Strawberry Lemonade Pie Recipe. This pie combines a buttery graham cracker crust with a luscious, creamy lemon and cream cheese filling, topped with juicy, sweet strawberries. It’s the perfect way to bring a burst of sunshine to your dessert table, especially when you want something light, refreshing, and fuss-free. I love how every bite balances the tang of lemon with the sweetness of strawberries, making it a crowd-pleaser for any season.
Ingredients You’ll Need
This recipe calls for a handful of simple, easy-to-find ingredients that each play a key role—whether it’s building that crisp crust, adding velvety smoothness, or giving the pie its signature zing. Having the right balance of creaminess, tartness, and sweetness is essential to making this pie sing.
- Graham cracker crumbs (1 1/2 cups): Provides a crunchy and slightly sweet base that contrasts beautifully with the creamy filling.
- Unsalted butter (6 tbsp, melted): Binds the crust together while adding a rich, buttery flavor.
- Granulated sugar (1/4 cup): Adds just the right amount of sweetness to the crust mixture.
- Cream cheese (8 oz, softened): Creates a luxuriously smooth and tangy filling foundation.
- Sweetened condensed milk (14 oz can): Adds sweetness and creaminess that sets without baking.
- Fresh lemon juice (1/2 cup): Brings a bright, zesty flavor that makes the pie incredibly refreshing.
- Lemon zest (1 tsp): Intensifies the lemon flavor for aromatic freshness.
- Fresh strawberries (1 cup, sliced): Adds juicy sweetness and a lovely pop of color on top.
- Whipped topping (1 cup): Lightens the filling and adds a fluffy texture for perfect mouthfeel.
How to Make No Bake Strawberry Lemonade Pie Recipe
Step 1: Prepare the Crust
Start by mixing the graham cracker crumbs with melted butter and sugar until the mixture feels like wet sand. Press this mixture firmly into a 9-inch pie pan to form a solid crust. Chilling the crust in the refrigerator for 15 minutes helps it set up nicely, so it holds its shape when you add the filling.
Step 2: Make the Lemon-Cream Filling
In a large bowl, beat the softened cream cheese until perfectly smooth—this ensures the filling will have no lumps and be delightfully creamy. Gradually add the sweetened condensed milk, fresh lemon juice, and lemon zest, mixing until everything is fully combined. The lemon juice’s tartness will start to thicken the mixture naturally, creating that smooth, luscious texture you want.
Step 3: Fold in the Whipped Topping
Gently fold in the whipped topping to the cream cheese mixture. This step is all about keeping the filling light and airy without knocking out the fluffiness. Take your time to fold carefully until the whipped topping is evenly distributed, making the filling feel like biting clouds.
Step 4: Assemble the Pie
Pour the creamy lemon filling over the chilled crust, spreading it out evenly with a spatula to form a smooth surface. The crust supports the airy filling, so it’s important to get an even layer for both taste and presentation.
Step 5: Add the Strawberries
Neatly arrange the sliced fresh strawberries on top of the filling. Not only do the strawberries add a pop of red color that makes the pie visually stunning, but their natural sweetness also pairs perfectly with the zesty lemon flavor beneath.
Step 6: Chill Until Set
Place the pie in the refrigerator for at least 4 hours. This chilling time is crucial as it allows the filling to firm up properly without baking, creating that ideal no bake pie consistency—creamy yet sliceable.
Step 7: Serve and Enjoy
Once set, serve your pie chilled for the best experience. Each forkful bursts with fresh strawberry sweetness and tangy lemon goodness that feels like a special summer treat every time.
How to Serve No Bake Strawberry Lemonade Pie Recipe
Garnishes
Adding extra garnishes like a sprig of fresh mint or a light dusting of powdered sugar can elevate the pie’s presentation. A few small whole strawberries or lemon slices on top look beautiful and hint at the flavors inside. These finishing touches make the pie not only delicious to eat but irresistible to the eyes.
Side Dishes
This pie pairs wonderfully with light sides such as a fresh green salad or a chilled cucumber water to complement its refreshing nature. For gatherings, a scoop of vanilla ice cream or a dollop of extra whipped topping on the side can offer an indulgent contrast while keeping the meal balanced and enjoyable.
Creative Ways to Present
Serve this No Bake Strawberry Lemonade Pie Recipe in small individual mason jars or clear cups layered with crushed graham crackers at the bottom and a strawberry garnish on top for a fun twist. Or try cutting it into mini tartlets for bite-sized delights at parties. These creative presentations make serving a breeze and impress guests with style.
Make Ahead and Storage
Storing Leftovers
This pie keeps beautifully in the refrigerator for up to 3 days. Keep it tightly covered with plastic wrap or in an airtight container to preserve its fresh flavors and creamy texture. Just remember to handle leftovers gently to avoid squishing the strawberries.
Freezing
You can freeze the pie, wrapped securely in plastic wrap and then aluminum foil, for up to 1 month. When ready to enjoy, thaw overnight in the fridge to retain the best texture. Freezing may soften the crust slightly, but the filling stays creamy and delicious after thawing.
Reheating
Since this is a no bake pie meant to be served cold, reheating is not necessary or recommended. Keep it chilled for the ideal taste and texture—not warm, but refreshingly cool like summer in every blissful bite.
FAQs
Can I use frozen strawberries instead of fresh?
Fresh strawberries are best because they maintain texture and flavor, but if you only have frozen, thaw them completely and drain excess liquid thoroughly to avoid making the filling soggy.
Is there a substitute for the sweetened condensed milk?
Sweetened condensed milk is key for sweetness and texture here, but you can try using evaporated milk with added sugar; however, the consistency and taste might differ slightly from the classic recipe.
Can I make this pie vegan or dairy-free?
Yes! Use dairy-free cream cheese and whipped toppings, and substitute the sweetened condensed milk with a coconut-based version to create a vegan-friendly version without sacrificing creaminess.
How long does it take for the pie to fully set in the fridge?
A minimum of 4 hours is recommended for the filling to firm up properly, but overnight chilling can improve the texture even more if you plan ahead.
Can I double the recipe for a larger gathering?
Absolutely! Simply double all ingredients and use a larger pie dish or multiple smaller ones. Just be sure to maintain the chilling times for the best results.
Final Thoughts
If you’re searching for a dessert that feels fresh, festive, and ridiculously easy to pull together, this No Bake Strawberry Lemonade Pie Recipe is your new best friend. It’s a total crowd-pleaser that never fails to draw compliments, perfect for warm-weather entertaining or any time you want to brighten up dessert with a splash of citrusy sweetness. Trust me, once you make this pie, it will become a go-to recipe that you’ll be excited to share again and again!
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No Bake Strawberry Lemonade Pie Recipe
- Total Time: 4 hours 20 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This No Bake Strawberry Lemonade Pie is a refreshing and creamy dessert that combines the zesty brightness of lemon with the sweet juiciness of fresh strawberries in a crunchy graham cracker crust. Perfect for warm days, this easy-to-make pie requires no baking and sets beautifully in the refrigerator, making it an ideal treat for summer gatherings or anytime you crave a light, fruity dessert.
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 6 tbsp unsalted butter, melted
- 1/4 cup granulated sugar
Filling
- 1 package (8 oz) cream cheese, softened
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup fresh lemon juice
- 1 tsp lemon zest
- 1 cup whipped topping (such as Cool Whip)
Topping
- 1 cup fresh strawberries, sliced
Instructions
- Prepare the crust: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan to form an even crust. Chill in the refrigerator for 15 minutes to set.
- Make the filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add the sweetened condensed milk, fresh lemon juice, and lemon zest, mixing continuously until the mixture is fully combined and smooth.
- Incorporate whipped topping: Gently fold in the whipped topping until evenly mixed into the lemon cream cheese mixture, creating a light and airy filling.
- Assemble the pie: Pour the prepared filling over the chilled graham cracker crust and spread it evenly with a spatula.
- Add the strawberry topping: Arrange the sliced fresh strawberries neatly over the top of the filling to decorate and add fresh fruit flavor.
- Chill to set: Refrigerate the pie for at least 4 hours to allow it to firm up and the flavors to meld together.
- Serve and enjoy: Once set, slice the pie and serve chilled for a cool and refreshing dessert experience.
Notes
- Use fresh lemon juice and zest for the best bright lemon flavor.
- If you prefer a sweeter crust, increase the sugar slightly.
- Make sure cream cheese is fully softened for smooth mixing.
- The pie can be stored in the refrigerator for up to 2 days.
- For a dairy-free alternative, substitute cream cheese and whipped topping with plant-based versions.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
