By Grocery List Plus Editorial Staff | Published on June 11, 2026
Serves 8
415 cal · 490 min
Strawberry Frozen Lemonade Pie
Recipe GLPR644ec59c73013d
A refreshing frozen dessert pie combining tart lemonade and sweet strawberries in a creamy, no-bake creation. This vibrant summer treat features a smooth lemonade layer swirled with strawberry pulp, all set in a graham cracker crust. Perfect for hot days and gatherings.
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Ingredients
2 cups chopped strawberries, fresh or frozen
¼ cup granulated sugar
8 ounces frozen whipped topping, thawed
12 ounces frozen lemonade concentrate, thawed
12 ounces sweetened condensed milk
20 drops yellow food coloring, optional
1 (6-ounce) prepared graham cracker crust
Lemon slices and fresh strawberries for garnish, optional
Directions
Place the chopped strawberries and granulated sugar in a food processor. Pulse until the strawberries break down and the mixture is well combined. Transfer to a bowl and set aside.
In a stand mixer fitted with the paddle attachment, combine the thawed whipped topping, thawed lemonade concentrate, and sweetened condensed milk. Beat on medium speed until the mixture is smooth, creamy, and well blended, about 1 to 2 minutes.
If using food coloring, add the yellow drops to the lemonade mixture and stir until evenly colored throughout.
Pour the lemonade mixture into the prepared graham cracker crust, spreading it evenly.
Carefully pour the strawberry mixture over the top of the lemonade layer, adding it gradually to avoid overflowing the crust. Using a knife or spatula, gently swirl the strawberry mixture into the lemonade layer to create a marbled effect.
Place the pie in the freezer and freeze for at least 8 hours or overnight, until the pie is completely frozen and firm.
When ready to serve, slice into 8 portions. If desired, garnish with fresh lemon slices and strawberry slices.
Comments
This frozen pie is genuinely available and affordable at any Charlotte chain, landing around $1.25 per serving for strawberries, condensed milk, lemonade concentrate, and a graham cracker crust. The stated 490 minutes is honest—you need four to five hours of freezing time, which means real advance planning and not a weeknight impulse. Once frozen, it holds beautifully and slices cleanly, making it a forgiving do-ahead for summer dinners or potlucks. The drawback is that it demands a deep freezer shelf and patience; it is not fussy to make, but it is not spontaneous either.
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