Easy, creamy frozen strawberry lemonade pie in a buttery graham cracker crust makes the perfect summer dessert. Simple and so refreshing!

Summer is still a few weeks from being over, and my question to you is: have you had enough frozen pie to make your summer perfect? 

Half eaten slice of frozen strawberry lemonade pie on white plate.

If not, please let me introduce you to this frozen strawberry lemonade pie. It’s so easy, so refreshing, and so very delicious. 

Strawberry lemonade pie with slice taken out.

Frozen pie for the win

This pie could just as easily be called strawberry ice cream pie because the creamy texture of the frozen pie is very ice cream-ish even though ice cream doesn’t appear anywhere in the lineup of ingredients.

If you’ve lived the life of one who has experienced the no-churn ice cream trend, you’ll understand what I mean. Combining whipped heavy cream and sweetened condensed milk and then freezing (no ice cream maker needed!) gives a startling resemblance to good old fashioned ice cream.  

And that’s *kind of* what’s happening here. 

Fork digging into a bite of frozen strawberry lemonade pie on white plate.

In addition to those two ingredients, we also have:

  • a graham cracker crust (yum)
  • a quick and easy fresh strawberry syrup
  • fresh lemon zest and juice

The lemon flavor, while subtle (you could add lemon extract to give it a little lemony boost if you’d like), is partly what helps makes this pie so delightful and refreshing. 

After the graham cracker crust gets a quick bake in the oven and cools, it’s piled high with the fluffy, creamy, glorious, strawberry lemonade filling. Is now the right time to divulge that the pie also has a delicious strawberry cheesecake vibe as well? Yum. Like, really yum. 

I, for one, am committing to a lot more frozen pie in my future. Hope you love this one! 

Slice of frozen strawberry lemonade pie with bite taken out on white plate.

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Half eaten slice of frozen strawberry lemonade pie on white plate.

Frozen Strawberry Lemonade Pie

4.63 stars (83 ratings)



  • 12 (170 g) rectangle graham crackers
  • 2 tablespoons granulated sugar
  • 6 tablespoons (85 g) salted butter, melted


  • 3 cups (about 510 g) chopped strawberries
  • ½ cup (106 g) granulated sugar
  • 2 tablespoons water
  • 6 ounces (170 g) cream cheese, softened to room temperature
  • 1 (14-ounce) can sweetened condensed milk
  • 1 tablespoon lemon zest
  • cup fresh lemon juice
  • 1 ¼ cups heavy cream


  • For the crust, preheat the oven to 350 degrees F. Finely crush the graham crackers. Stir in the sugar and melted butter and stir until evenly combined. Press the mixture into the bottom and up the sides of a 9-inch or 9.5-inch pie plate. Bake until lightly golden, 10-12 minutes. Remove from the oven and cool completely.
  • For the filling, add the chopped strawberries, 1/2 cup sugar, and 2 tablespoons water to a medium saucepan and bring the mixture to a simmer over medium heat. Let the mixture cook for 5-6 minutes until the strawberries are really soft.
  • Strain the mixture through a fine mesh strainer, pressing on the solids with a large spoon or spatula (you’ll only be using the liquid, not the solids). You should have about 1 cup of strawberry puree. *If you have more, only use 1 cup for the recipe.* Let the syrup cool completely.
  • In a large bowl with a handheld electric mixer (or in the bowl of a stand mixer fitted with the paddle attachment), beat the cream cheese until soft and creamy. Add the sweetened condensed milk and beat until smooth, scraping down the sides of the bowl as needed. Add the cooled syrup, lemon zest and lemon juice and mix until smooth and creamy.
  • In a separate bowl (or in a high-powered blender), beat the heavy cream to soft peaks. Fold the whipped cream into the strawberry cream cheese mixture until evenly combined.
  • Spread the filling evenly into the cooled crust (it will be piled fairly high, especially if using a 9-inch pie plate). It will thicken as it freezes. Freeze until firm, about 4-5 hours. I let it freeze completely and then cover with plastic wrap.
  • Remove the pie from the freezer about 10-15 minutes before serving. Slice with a sharp knife dipped into hot water and wiped clean (repeat between slices, if needed). Serve with fresh strawberries as a garnish, optional.


Make-Ahead: the strawberry puree/syrup can be made up to a week in advance. Well-covered, the pie should keep well in the freezer for several weeks.
Serving: 1 Slice, Calories: 610kcal, Carbohydrates: 66g, Protein: 8g, Fat: 36g, Saturated Fat: 21g, Cholesterol: 114mg, Sodium: 370mg, Fiber: 2g, Sugar: 51g

Recipe Source: adapted from the Food Network Magazine