This simple no-bake Strawberry Lemonade Freezer Pie is prepped in minutes! This easy, delicious, and refreshing dessert makes the perfect summer treat. I love the creamy lemonade filling mixed with the tart strawberries. Summer, here we come!
Autumn may be on its way, but it’s not here yet! There’s still time for some delicious tastes of summer–and it’s still ice cream season in my book. (It can be ice cream season all year long, as far as I’m concerned!) This weekend I made a super simple Strawberry Lemonade Freezer Pie…and I think I’m hooked. I love easy dessert recipes, and this is one of the easiest of them all. And it’s just as tasty as if I’d slaved all day. Perfect!
Table of Contents
Why You’ll Love Strawberry Lemonade Freezer Pie
- Light and refreshing: With a citrus kick from lemons and lemonade, and fresh strawberries, no less!
- No-bake: Keep the kitchen cool in the summer with this easy recipe.
- A summer favorite that you’ll want all year round.
Ingredients
- Pie crust – premade graham cracker crust works great.
- Frozen whipped topping – low fat; thawed before mixing.
- Lemonade – canned lemonade concentrate delivers a great, zesty flavor.
- Strawberries – chopped. You can use fresh or frozen.
- Sugar
- Yellow food coloring – optional but pretty!
- Garnish – lemon slices and strawberries.
How to make this Freezer Pie
- Combine strawberries and sugar in a food processor.
- Then, in a mixer, combine thawed whipped topping, lemonade, and sweetened condensed milk and pour the lemonade mixture into the pie crust.
- Then pour the strawberry mix on top.
- Freeze until solid; slice and serve!
What Is a Freezer Pie?
A freezer pie or icebox pie is a delicious classic southern dessert that was named after the ice box where these pies were kept. They were quick and easy to make, required no cooking in the heat of summer, and could be stored in the icebox until it was served. Iceboxes date back to the 1830s, FYI.
How Long Does It Need to Freeze?
It will depend on your freezer of course, but it’s a good idea to let this pie freeze overnight or at least 8 hours–just to be safe. Return any pie leftovers to the freezer promptly–the pie thaws quickly!
What Type of Crust Works Best?
This pie is not going in the oven, so obviously, you don’t want to use a raw pastry crust. And while you could pre-bake a traditional crust, the lemonade mixture could soak through and make a soggy bottom layer.
Instead, try cookie crumbs or graham cracker crumbs for the crust. You can by pre-made cookie crusts at the grocery store, and I’d suggest a vanilla wafer-flavor or graham cracker variety–but probably not a chocolate cookie crust.
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 into the pie crust, and slide it into the freezer – done!
Check Out These Delicious Frozen Desserts
- Caramel Apple Freezer Pie
- Easy Mint Chip Ice Cream Pie
- Easy Snickers Ice Cream Cake Recipe
- Strawberry Cookies (Strawberry CAKE MIX COOKIES)
Have you tried this Strawberry Lemonade Freezer Pie? Feel free to leave a star rating and I’d love to hear from you in the comments below!
Strawberry Lemonade Freezer Pie
Ingredients
- 1 premade graham cracker crust
- 8 ounces frozen whipped topping thawed, regular-sized tub, low-fat works fine
- 12 ounce can lemonade concentrate thawed
- 12 ounce can sweetened condensed milk low-fat works fine
- 2 cups strawberries frozen or fresh, chopped
- 1/4 cup sugar
- 20 drops yellow food coloring optional
- lemons and strawberries for garnish
Instructions
- In a food processor, combine strawberries and sugar; pulse until well mixed. Set aside.
- In an electric mixer, combine whipped topping, lemonade concentrate, and sweetened condensed milk with the paddle attachment. Mix until smooth and creamy.
- Pour lemonade mixture into pie crust
- Pour strawberry mixture over 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!
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Store in the freezer and bring out just before serving. 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.
Nutrition Information
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.
Love an almond crust! Hope you love the recipe :)
Hello, can I replace the lemonade can with natural lemonade? We don’t have that product in my area. Thanks!
Yes you should be able to! It should work just fine. Hope you love it!!
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!
What size tub of coolwhip do you use?
Also, how big is the can of sweetened condensed milk?
Hey EL! I used a 8 ounce tub of cool whip and a 14 ounce can of sweetened condensed milk. I saw your earlier comment and I’m not familiar with Rich’s whip but I’m assuming you could probably use the same amount and it would most likely work; if it’s similar to cool whip. Hope that helps! Thanks so much for stopping by!
This looks yum!
How big is “one can sweetened condensed milk”?
Also, can I use frozen Rich’s whip instead of cool whip? How much would I need?
Thanks!
Hello,
I just made this recipe for Father’s Day. The flavors were nice and tart and fresh, the colors beautiful. My only problem was that the lemonade layer just would not set up. I had it in the freezer for over 12 hours so that wasn’t the problem. It only set up enough to the consistency of pudding. Maybe there’s something that could be added to the lemon layer to help harden it?
That’s so odd, I didn’t have that problem at all! I’ll have to play around with it and see what I can do to thicken the layer. I don’t want that happening, that’s for sure!! Thanks for letting me know, I really appreciate it!
try adding cream cheese or lemon jello
Such a good idea!Thank you James!
I’m making this for my nieces birthday this week. Can you use any flavor frozen Lemonade?