Description
This Frozen Strawberry Lemonade Pie combines a zesty lemon and sweet strawberry filling with a crunchy graham cracker crust for a refreshing no-bake dessert perfect for warm days. Featuring a creamy whipped topping and light, airy texture, this pie is chilled to perfection and served frozen for a delightful treat.
Ingredients
Scale
For the Crust
- 12 Tablespoons butter, melted
- 24 whole graham crackers, crushed into tiny crumbs (or substitute 4 cups gluten-free graham cracker crumbs)
- 1/4 cup granulated sugar
- 1 Tablespoon water
For the Filling
- 2 egg whites
- Juice of 2 small lemons (about 3 Tablespoons)
- 2/3 cup granulated sugar
- 16 ounces frozen strawberries, mostly thawed
- 8 ounces whipped topping or Cool Whip, thawed
Instructions
- Prepare the crust: Lightly grease two 9-inch pie plates with butter or a neutral cooking spray. In a large bowl, combine the melted butter, graham cracker crumbs, 1/4 cup granulated sugar, and 1 tablespoon water. Stir until the mixture begins to stick together. Divide the crumb mixture evenly between the two pie plates, pressing it firmly across the bottom and up the sides to form the crusts. Place the crusts in the freezer to set.
- Make the filling: In a mixing bowl, beat the egg whites until foamy. Gradually add the lemon juice while continuing to beat the mixture. Slowly add the 2/3 cup sugar and the thawed frozen strawberries, beating well after each addition to incorporate air and blend thoroughly. Gently fold in the thawed whipped topping to maintain an airy texture.
- Assemble the pies: Divide the filling mixture evenly between the two prepared crusts. Freeze the pies uncovered for 1 hour to set the filling initially.
- Freeze thoroughly: After the first hour, cover the pies and continue freezing them for an additional 6 hours or overnight to allow the pies to firm up completely and develop their frozen texture.
- Serve the pie: When ready to serve, briefly dip the bottom of each pie plate in hot water to loosen the crust. Slice and serve immediately for a refreshing frozen dessert.
Notes
- To ensure food safety, use pasteurized egg whites if consuming this pie without further cooking.
- Substitute gluten-free graham cracker crumbs if gluten-free is desired.
- For best texture, allow the pies to freeze overnight before serving.
- You can swap fresh strawberries if you prefer, but the pie will need longer chilling time.
- To easily slice the pie, let it sit at room temperature for 5-10 minutes before cutting.
