Strawberry Lemonade Pie: The Summer Slice You Didn’t Know You Needed

Imagine a dessert that tastes like summer in a bite. Sweet strawberries, tangy lemon, and a creamy, dreamy filling—all nestled in a buttery crust. This isn’t just pie.

It’s a vacation for your taste buds. And the best part? You don’t need to be a pastry chef to make it.

If you can stir and pour, you’re already qualified. Ready to become the hero of your next BBQ or potluck? Let’s go.

Why This Recipe Works

This pie hits all the right notes: bright, refreshing, and ridiculously easy.

The strawberries bring natural sweetness, while the lemonade keeps it from cloying. The filling sets perfectly without baking, and the graham cracker crust adds that nostalgic crunch. It’s like sunshine and childhood memories had a delicious love child.

Ingredients

• 1 pre-made graham cracker crust (or make your own if you’re feeling fancy)
• 1 cup fresh strawberries, hulled and sliced
• 1 can (14 oz) sweetened condensed milk (the secret weapon)
• 1/2 cup lemonade concentrate, thawed (store-bought is fine—no judgment)
• 1 tub (8 oz) whipped topping, thawed (aka Cool Whip)
• 1 tsp lemon zest (optional, but highly recommended)
• Red food coloring (optional, for extra pink vibes)

Step-by-Step Instructions

1. Prep the strawberries: Slice them thin.

   If you leave them chunky, the pie won’t slice cleanly. Don’t say we didn’t warn you.

2. Mix the filling: In a large bowl, combine sweetened condensed milk, lemonade concentrate, and lemon zest. Stir until smooth.

   Add a drop of red food coloring if you want that Instagram-worthy pink hue.

3. Fold in the whipped topping: Gently mix until no white streaks remain. Overmixing = sad, deflated fluff. Be kind to your fluff.
4. Layer the pie: Spread half the filling into the crust.

   Add a layer of strawberries, then top with the rest of the filling. Garnish with more strawberries because pretty food tastes better.

5. Chill: Refrigerate for at least 4 hours, or until set. Patience is a virtue, but we won’t judge if you sneak a spoonful early.

Storage Instructions

Keep the pie covered in the fridge for up to 3 days.

Pro tip: Store it in the back where no one will “accidentally” bump into it. Freezing? Not recommended—the texture turns into a sad, icy mess.

Why You’ll Love This Pie

It’s quick, no-bake, and crowd-pleasing.

Perfect for hot days when turning on the oven feels like a crime. The balance of sweet and tart makes it addictive, and it’s light enough that seconds (or thirds) won’t weigh you down. Plus, it’s a guaranteed conversation starter. “You MADE this?!” Yes, yes you did.

Common Mistakes to Avoid

• Using frozen strawberries: They release too much water and make the filling soggy.

  Fresh only, folks.

• Overmixing the whipped topping: You’ll end up with a dense, sad filling. Fold gently, like you’re handling a fragile ego.
• Skipping the chill time: Impatience leads to soup. Let it set properly.

Alternatives

No graham crackers?

Use crushed vanilla wafers or Oreos (without the filling) for the crust. Swap strawberries for raspberries or peaches. Vegan?

Use coconut whipped topping and dairy-free condensed milk. The world is your pie oyster.

FAQs

Can I use bottled lemon juice instead of lemonade concentrate?

Technically, yes, but you’ll miss the sweetness and tang of the concentrate. IMO, it’s worth the extra trip to the store.

Can I make this pie ahead of time?

Absolutely!

Make it the night before. The flavors meld even better, and you get to sleep in. Win-win.

Why is my filling not setting?

Did you measure the lemonade concentrate correctly?

Too much liquid = soup. Also, check that your whipped topping was fully thawed before mixing.

Can I use fresh lemonade?

Sure, but reduce it on the stove first to concentrate the flavor. Otherwise, the pie might be too watery.

Final Thoughts

This Strawberry Lemonade Pie is the dessert equivalent of a summer fling—exciting, refreshing, and gone too soon.

It’s stupidly easy to make, impossible to resist, and will have everyone begging for the recipe. FYI, you’re welcome in advance for the compliments you’re about to receive. Now go forth and pie.