My frozen strawberry lemonade pie is ridiculously easy to make and even easier to eat! Made with Cool Whip, frozen lemonade concentrate, sweetened condensed milk, and real strawberries, it has a fresh fruity flavor and a silky-soft texture. It’s one of my favorite refreshing treats to serve on hot summer days– perfect for snacking on by the pool!
This post may include affiliate links that earn us a small commission from your purchases at no extra cost to you.
In my book, ice cream season is all year long, but this frozen strawberry lemonade pie is particularly tasty in the summertime. It’s super easy to throw together in just a few minutes with only 6 ingredients, and it tastes so dang good! This freezer pie is a delicious no-bake dessert and a great go-to treat with minimal fuss. No cooking. Just mix the ingredients, pour them into the pie crust, and slide it into the freezer – done!
What’s in This Lemonade Pie Recipe?
- Strawberries: Add delicious strawberry flavor to the pie and help create that beautiful pinkish-red swirl. I used fresh strawberries because they were in season, but frozen also work well.
- Sugar: Granulated sugar sweetens the strawberries and brings out their natural flavor.
- Frozen Whipped Topping: Makes the filling light and fluffy.
- Frozen Lemonade Concentrate: Adds classic lemonade flavor.
- Sweetened Condensed Milk: Helps make the filling rich, creamy, and soft.
- Graham Cracker Crust: Balances out the tangy and fruity filling! Any kind of crust that is ready-to-eat and doesn’t need to be baked in the oven will work just fine here.
Tips for Success
- I recommend gently swirling the strawberries into just the top layer of the pie. If mixed fully into the filling, the pie can be more difficult to cut.
- The only drawback to this lemonade pie is how quickly it seemed to melt, which isn’t that big of a drawback– it just means you have to eat it faster!
- Save time and stay ahead of the game by making a few pies at once. They’re perfect for party prep or just to have a ready treat waiting in the freezer.
- Return any leftover pie to the freezer. It thaws quickly!
- Top with slices of lemon and strawberries for a pretty garnish.
How to Store
This lemonade pie benefits greatly from an overnight freeze to keep it nice and firm. I recommend at least 8 hours to be safe. It will keep well in the freezer for up to 4 months; just let it thaw for a few minutes at room temperature before serving for easier slicing.
Serving Suggestions
Strawberry lemonade pie is one of my favorite BBQ desserts to serve in the summertime. It tastes great after a hearty meal of St. Louis ribs or juicy grilled burgers. It’s a great recipe for 4th of July!
Strawberry Frozen Lemonade Pie Recipe
Equipment
- Kitchen Scale (optional)
- Food Processor
- Stand Mixer
Ingredients
- 2 cups chopped strawberries 334 grams, frozen or fresh
- ¼ cup granulated sugar 50 grams
- 8 ounces frozen whipped topping 227 grams, thawed (1 regular-sized tub), low-fat works fine
- 12 ounces frozen lemonade concentrate 340 grams, thawed (1 can)
- 12 ounces sweetened condensed milk 340 grams, low-fat works fine (1 can)
- 20 drops yellow food coloring optional
- 1 (6-ounce) premade graham cracker crust 170 grams
- Lemons and strawberries optional, for garnish
Instructions
- In a food processor, combine the strawberries and sugar; pulse until well mixed. Set aside.2 cups chopped strawberries, ¼ cup granulated sugar
- In the bowl of a stand mixer fitted with the paddle attachment, beat the whipped topping, lemonade concentrate, and sweetened condensed milk together until smooth and creamy. Add food coloring if desired.8 ounces frozen whipped topping, 12 ounces frozen lemonade concentrate, 12 ounces sweetened condensed milk, 20 drops yellow food coloring
- Pour the lemonade mixture into the pie crust1 (6-ounce) premade graham cracker crust
- Pour the strawberry mixture over the lemonade mixture and swirl into the top using a knife. (You may not need to use all the strawberry mixture, depending on the size of your crust. Pour a bit at a time as to not overflow the crust.)
- Freeze for approximately 8 hours or overnight, until well frozen.
- Slice and serve, garnishing with lemons and strawberries, if desired.Lemons and strawberries
Video
Becky’s Tips
- Nutritional information does not include optional ingredients.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
My lemonade layer was way too soft and my strawberry flavor was frozen rock hard. I let it thaw 5 minutes from taking it out of the freezer to slicing and serving it. When you tried to cut a bite with a fork, the hard top layer squished out the soft lemonade layer to the sides so you couldn’t get a nice, whole bite. The layers tasted good as I was making it, so maybe next time I’ll put the strawberry on the bottom and lemonade on top.
We’re sorry to hear this recipe didn’t work out as planned, Mandi!
We’re so sorry to hear that, Deborah! Freezer temperatures can vary, so it may be best to let it freeze for a full 24 hours next time!
Have you looked at the ingredients on Cool Whip?? Fortunately there are other whips with better ingredients.
Substitute to your liking!
I used to make this recipe a long time ago and it always made 2 delicious pies. Thanks for reminding me about this recipe. However, my only problem today is that I can’t find frozen lemonade concentrate any more. I’ve tried both Kroger and WalMart. Any suggestions for substitutions and how much to add? Thank you.
Oh man! I haven’t made my own lemonade concentrate yet so I am not entirely sure!
Do you add water to the lemonade concentrate or just use the concentrate as is?
Leave the concentrate as is :)
I just wondered how long you can leave it in the freezer, I ended up with two for some reason and we won’t go through two tonight. Will it keep for awhile?
It should be fine for at least a month if properly stored in the freezer. You just want to avoid freezer burn. Hope you love it!
Easy to make pie that sounds and looks yummy.
This pie looks absolutely amazing! I think it would go well during any season. I’m allergic to a few food items so the only thing I’d change is the crust. I would use an almond crust like my mom uses for her cherry cream cheese pie.
Hello, can I replace the lemonade can with natural lemonade? We don’t have that product in my area. Thanks!
this is a yummy pie for summer. I love a sweet tart fruit pie. But please this will make 2 so get 2 crusts. First time I made it I put the other half in serving size dishes and put them in the freezer, too yum!