No Bake Strawberry Lemonade Pie is an easy no bake pie with bright citrus & berry flavors everyone loves! It’s great for spring and summer parties!
Easy no bake pies are one of my favorite easy desserts for any occasion. You can whip them up in just a few minutes and then leave them to set up while you enjoy the rest of your day.
You can even make your easy no-bake pie recipe the day before you need it. They’re the best!
Not to mention you can make these pies in about a million different flavors, like my favorite no-bake peanut butter pie!
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I’ve been toying around with the idea of a no-bake lemonade pie for years. My son’s favorite drink to order when we go out to eat is strawberry lemonade and that flavor pairing was my plan.
Just to make sure the recipe would be a hit, I asked all my Facebook friends which they prefer, strawberry lemonade or raspberry lemonade. Strawberry definitely won out, but raspberry wasn’t far behind.
For my raspberry lemonade lovers out there please know that you can substitute in fresh raspberries in this strawberry lemonade pie if you prefer.
This strawberry lemonade icebox pie was a big hit at my house. We had it for dessert on back to back nights and even took some to a friend so they didn’t miss out.
This pie is creamy, full of bright fresh citrus flavor, and has a sweet berry burst that’s perfect for the warmer months!
Tips for making this No Bake Strawberry Lemonade Pie recipe:
- The crust will freeze so you may want to let it sit while you eat dinner to thaw just a bit. The pie filling will soften a bit while it thaws. That’s okay, it’ll still taste great!
- I have better luck with the name brand Cool Whip whipped topping over the store brand. I don’t know what’s different about it but the pie sets up better for me.
- If you are using a store-bought graham crack crust, you’ll have more lemon filling & puree than will fit in the crust. You can either make 2 pies (one for you and one for a friend!) OR take the extra filling and strawberry puree mix them up and freeze it… then treat it like ice cream and serve it in a bowl or on a cone.
- Any berry will work great for this pie – strawberries, raspberries, blueberries, blackberries, it’s up to you.
Hungry for more?
No Bake Strawberry Lemonade Pie
Ingredients
- 1 prepared graham cracker crust store-bought or homemade
- 3.4 ounce lemon instant pudding mix package
- 2 cups milk
- 6 tablespoons lemon juice
- 8 ounces whipped topping (or 3 cups homemade stabelized whipped cream)
- 8 ounces fresh strawberries
- 2 tablespoons granulated sugar
Instructions
- In a medium mixing bowl, whisk together the pudding mix and milk for 2 minutes, or until thickened. Add the lemon juice and whisk to combine.
- Add the whipped topping to the pudding and fold together until evenly combined. Set aside.
- Remove the leaves from the strawberries and cut each strawberry in half. Place the fruit in a food processor with the sugar and puree until smooth. Scrape the sides of the bowl as needed.
- Pour half of the lemon pie filling into your prepared crust and spread evenly in the dish. Pour half of the strawberry puree over the lemon filling and spread evenly over the filling. Place the rest of the lemon filling over the puree and spread into an even layer.
- Drizzle the remaining strawberry puree over the top of the pie. Use a knife to swirl the puree into the filling.
- Cover the pie and freeze until set, about 2-3 hours.
Video
Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Jana Ziegler says
I can’t WAIT to try this — our strawberry patch will start bearing in a couple of months, and this looks like a GREAT way to use some of the.
I was wondering though, do you HAVE to freeze it? Or is that just to get it to set up quicker?
Thanks for sharing this!
Julie says
Hi Jana! Homegrown strawberries are for sure on a whole other level. 🙂 You could refrigerate the pie instead of freezing it while everything sets ups, but the pie will be soft and the slices won’t hold that cut shape once they’re out of the pie dish. If you don’t mind that, then no freezing is necessary. You could also crumble up the graham cracker crust and layer it with the lemon filling and pureed strawberries in dishes to make a parfait dessert…for a super easy option.
Sheila says
If I am serving this 5 hours after making it, should I take it out of the freezer and put it into the fridge after 3 hours? Or keep it frozen?
Julie says
Hi Sheila! You could take it out of the freezer after a few hours if you’d like. The freezing makes it so the pie can be sliced easily and some it comes out of the pie plate in one clean lift (without out oozing over the sides like it would if you only refrigerate it – been there). If you notice the pie starts to get too soft in the fridge, you could always pop it back in the freezer as needed. Hope this helps!
Elisa says
I just made this last night and left it in the freezer overnight so it would not get messy transporting to my in-laws today. I didn’t have enough left over for a second pie, so I put the remainder in dessert cups for hubby and I. Delicious!!!
Dawn says
My pie has been in the freezer 3.5 hours and it’s still oozing when you cut into it. Was hoping to serve it for dessert tonight – any suggestions on how to speed this up
Julie says
Hi Dawn. Did you use instant pie mix? Really everything in the filing should freeze up well, it’s the Cool Whip that helps the pie from going completely solid while freezing. Freezer temperature variances could impact things too. Outside of letting it freeze longer, I’m not sure. I’m happy to try and help troubleshoot though. 🙂
Jody says
Just a question, but doesn’t,lemon juice curdle the milk?? I would think it would so before I attempt this recipe I had to ask.
Julie says
Hi Jody! If it was just milk and lemon juice yes, over time it would curdle, but the pudding mixture and cool whip dilute the acid to dairy ratio that it doesn’t curdle. It’s all about adding things in the right order. 🙂 Hope this helps!
Auntie Bell says
Hi this sounds good but I live in uk so ingredients are different eg lemon pudding mix and whipped topping Have you any thoughts what i could use thank you for sharing your recipesaun
Julie Espy says
Hi Auntie Bell! 😉 You could use a homemade lemon pudding instead of instant and stabilized whipped cream instead of whipped topping. The pie may set up a little differently than the original recipe, but you should still get the same flavor profile. Hope this helps!!
Yolanda says
Would it be possible to use frozen strawberries instead of fresh strawberries?
Julie Espy says
Hi Yolanda! Yes, you can use frozen strawberries, just make sure to thaw them first and drain off excess liquid in the bag before running them through the food processor. 🙂
Valerie Patterson says
Way too much filling for that size of a pie crust. I ended up throwing away a lot of the pudding mixture. Also, I don’t know why, but my strawberry puree was more runny than what is shown in the video. Not sure what I did wrong, but it was like a smoothie. So when I poured the second half of the pudding on top of the puree, it just oozed out to the edge of the pie. Any ideas what went wrong here?
Julie Espy says
Hi Valerie. Not sure about the puree part without being in the kitchen too, but let me make this pie again. It’s been a while since I’ve made it. I’ll see if I can come up with any more notes to help pie come out just right. 🙂
Linda says
Have you ever tried making this with sugar free vanilla pudding mix? Wondering if it would still hold up? Thank you!
Julie Kotzbach says
Hi Linda. I have not used sugar-free pudding in this recipe, but it should set up the same as regular pudding mix. They both set up similarly when making the pudding alone. Hope this helps!