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Easy No-Bake Strawberry Lemonade Pie

easy no-bake strawberry lemonade pie - featured image
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A refreshing no-bake pie combining the tang of fresh lemon with sweet strawberries in a creamy, luscious filling and a buttery graham cracker crust. Perfect for summer treats and gatherings.

Ingredients

Scale
  • 1 1/2 cups (150g) graham cracker crumbs, finely crushed
  • 6 tablespoons (85g) unsalted butter, melted
  • 2 tablespoons granulated sugar (optional)
  • 1 1/2 cups (225g) fresh strawberries, hulled and sliced
  • 1/3 cup (80ml) fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 can (14 oz / 396g) sweetened condensed milk
  • 1 cup (240ml) whipped cream, lightly whipped
  • 2 tablespoons powdered sugar (optional)
  • Extra strawberry slices (optional, for garnish)
  • Thin lemon slices or twists (optional, for garnish)
  • Fresh mint leaves (optional, for garnish)

Instructions

  1. Prepare the crust: In a medium bowl, combine graham cracker crumbs with sugar (if using). Pour in melted butter and stir until mixture resembles wet sand, about 3 minutes. Press firmly and evenly into bottom and sides of a 9-inch pie dish. Chill in fridge for at least 15 minutes.
  2. Make the strawberry puree: Place 1 cup of sliced strawberries in a blender or food processor and pulse until smooth but slightly chunky, about 1-2 minutes. Set aside.
  3. Mix the filling: In a large bowl, whisk together fresh lemon juice and lemon zest with sweetened condensed milk until slightly thickened. Gently fold in strawberry puree until fully combined, about 5 minutes.
  4. Whip the cream: Using an electric mixer or hand whisk, whip cold heavy cream with powdered sugar (if desired) until soft peaks form, about 3-5 minutes. Avoid over-whipping.
  5. Combine and fill: Gently fold whipped cream into strawberry-lemon filling using a spatula, about 2 minutes. Pour filling into chilled crust and spread evenly.
  6. Chill and set: Refrigerate pie for at least 4 hours or preferably overnight until filling firms to a sliceable consistency. Cover loosely with plastic wrap.
  7. Garnish and serve: Decorate with extra strawberry slices, lemon twists, and fresh mint leaves if desired. Slice with a sharp knife dipped in hot water for clean cuts.

Notes

Use fresh lemons and zest for best flavor. Do not over-whip the cream to keep filling light and smooth. Chill pie long enough to set filling properly. Press crust firmly to avoid crumbling. Folding whipped cream gently keeps air in the filling. For gluten-free crust, substitute graham crackers with almond flour and adjust butter. For dairy-free, use coconut condensed milk and coconut whipped cream. If crust softens after chilling, a quick 5-minute bake at 350°F before filling can add crispness but removes no-bake status.

Nutrition

Keywords: no-bake pie, strawberry lemonade pie, summer dessert, easy pie recipe, no oven dessert, refreshing pie, lemon strawberry dessert

Find it online: https://lucastable.com/easy-no-bake-strawberry-lemonade-pie-recipe-perfect-for-summer-treats/