Strawberry Lemonade Dream Pie Recipe
Introduction
Strawberry Lemonade Dream Pie is a refreshing, creamy dessert perfect for warm days. Combining tangy pink lemonade with sweet strawberry ice cream, this pie offers a delightful balance of flavors that’s sure to impress your family and friends.
Ingredients
- 1 ½ cups graham cracker crumbs
- ¼ cup sugar
- 6 tbsp unsalted sweet cream butter, melted
- 1 qt strawberry ice cream
- 8 oz pink lemonade concentrate, thawed
- 8 oz Cool Whip, thawed
- 1 ½ cups heavy whipping cream
- ¾ cup powdered sugar
- 2 tsp pure vanilla extract
- 2 tbsp lemon zest
- Lemon zest (for garnish)
- Lemon wedges (for garnish)
Instructions
- Step 1: Preheat the oven to 350°F. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter.
- Step 2: Spray a pie pan with baking spray. Press half the graham cracker mixture into the bottom and the remaining along the sides evenly.
- Step 3: Bake the crust for 10 minutes, then remove and let it cool completely.
- Step 4: Let the strawberry ice cream soften at room temperature for about 20 minutes. In a large bowl, whisk together pink lemonade concentrate, softened ice cream, and Cool Whip until smooth.
- Step 5: Pour the filling into the cooled crust, spread evenly, cover, and freeze overnight.
- Step 6: Chill a large mixing bowl in the freezer for 10 minutes.
- Step 7: In the chilled bowl, combine heavy whipping cream, powdered sugar, vanilla extract, and lemon zest. Beat with a hand mixer until stiff peaks form, about 10 minutes.
- Step 8: Spread half the whipped cream over the frozen pie filling. Transfer the remaining whipped cream to a piping bag and pipe dollops around the edge. Garnish with lemon zest and lemon wedges.
- Step 9: Freeze the decorated pie for an additional 2 hours before serving.
- Step 10: Slice and serve the pie chilled. Enjoy!
Tips & Variations
- Use fresh lemon zest for the best citrus flavor and consider adding a few fresh strawberries on top for extra color and taste.
- If you prefer a dairy-free version, substitute the ice cream and Cool Whip with coconut-based alternatives.
- For a crunchier crust, toast the graham cracker crumbs lightly before mixing.
Storage
Store the pie covered in the freezer for up to 3 days. To serve, let it sit at room temperature for 10-15 minutes to soften slightly before slicing. Avoid refreezing after thawing to maintain texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this pie without an oven?
While the crust is baked briefly to set, you can try using a no-bake graham cracker crust if you prefer. Just press the crumb mixture firmly into the pan and chill until firm before filling.
How long should I thaw the strawberry ice cream?
Let it sit at room temperature for about 20 minutes until it softens enough to whisk smoothly but is not melted.
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Strawberry Lemonade Dream Pie Recipe
- Total Time: 12 hours 30 minutes
- Yield: 8 servings 1x
Description
A refreshing and creamy Strawberry Lemonade Dream Pie featuring a graham cracker crust, strawberry ice cream and pink lemonade filling, topped with homemade lemon-zested whipped cream. Perfect for warm days and dessert lovers seeking a tangy-sweet treat.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup sugar
- 6 tbsp unsalted sweet cream butter, melted
Filling
- 1 qt strawberry ice cream
- 8 oz pink lemonade concentrate, thawed
- 8 oz Cool Whip, thawed
Whipped Cream Topping
- 1 ½ cups heavy whipping cream
- ¾ cup powdered sugar
- 2 tsp pure vanilla extract
- 2 tbsp lemon zest
Garnish
- Lemon zest
- Lemon wedges
Instructions
- Preheat and Prepare Crust: Preheat the oven to 350°F. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter until evenly mixed.
- Assemble Crust: Spray a pie pan with baking spray. Press half of the graham cracker mixture firmly into the bottom of the pan and the remaining mixture evenly along the sides to form the crust.
- Bake and Cool Crust: Bake the crust in the preheated oven for 10 minutes. Once baked, remove and allow it to cool completely at room temperature.
- Prepare Pie Filling: Remove the strawberry ice cream from the freezer and let it soften at room temperature for about 20 minutes. In a large bowl, whisk together the softened ice cream, thawed pink lemonade concentrate, and thawed Cool Whip until the mixture is smooth and well combined.
- Fill and Freeze Pie: Pour the prepared filling evenly into the cooled graham cracker crust. Cover the pie and place it in the freezer overnight to set firmly.
- Chill Mixing Bowl: For best whipped cream results, place a large mixing bowl into the freezer for about 10 minutes to chill before whipping.
- Prepare Whipped Cream: In the chilled bowl, combine the heavy whipping cream, powdered sugar, vanilla extract, and lemon zest. Using a hand mixer, beat the mixture on high speed until stiff peaks form, about 10 minutes.
- Decorate Pie: Remove the pie from the freezer and spread half of the whipped cream evenly over the frozen filling. Transfer the remaining whipped cream to a piping bag and pipe dollops around the edge. Garnish the top with additional lemon zest and lemon wedges for a fresh, vibrant look.
- Final Freeze: Return the decorated pie to the freezer for an additional 2 hours to firm up the whipped cream topping before serving.
- Serve: Slice and serve the pie chilled. Enjoy this cool and tangy dessert as a perfect summertime treat!
Notes
- Allow the strawberry ice cream to soften properly for easier mixing with the lemonade and Cool Whip.
- Chilling the mixing bowl helps achieve better volume and stability in your whipped cream.
- For an extra burst of citrus flavor, add some fresh lemon juice to the whipped cream if desired.
- Keep the pie covered tightly while freezing to prevent ice crystals from forming on the surface.
- This pie is best consumed within 2-3 days for optimal texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Strawberry Lemonade Pie, Frozen Pie, Summer Dessert, Graham Cracker Crust, Lemon Whipped Cream, No-Bake Filling
