Description

This Strawberry Lemonade Pie combines a delightful graham cracker crust with a creamy lemonade filling and fresh strawberries. Perfect for family gatherings or as a refreshing dessert on warm days.

Ingredients

Scale

1 ½ cups graham cracker crumbs
6 tablespoons butter
1 tablespoon sugar
14 ounces sweetened condensed milk
12 ounces frozen whipped topping
6 ounces frozen lemonade concentrate, thawed
1 cup strawberries, chopped
1 tablespoon sugar
1 teaspoon vanilla extract
1 tablespoon water
Whipped cream, strawberries and mint for garnish

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Instructions

Melt the butter in a medium mixing bowl.
Add the graham cracker crumbs and 1 tablespoon of sugar, and stir to combine.
Press the crumb mixture into a 9-inch pie pan.
Chill the crust in the fridge while preparing the filling.
In another mixing bowl, whisk together the sweetened condensed milk, whipped topping, and lemonade concentrate.
In a blender or food processor, combine the strawberries, 1 tablespoon of sugar, vanilla extract, and water, then blend until smooth.
Pour half of the strawberry mixture into the chilled pie crust.
Carefully pour the lemonade filling into the pie crust.
Dollop the remaining strawberry mixture on top of the lemonade filling.
Swirl the strawberry mixture into the lemonade filling with a toothpick.
Freeze the pie for at least 4 hours before serving.
Garnish with fresh chopped strawberries before slicing.
Slice and serve!

Notes

Ensure the pie is frozen for at least 4 hours to achieve the right texture.
Make it a day ahead for even better flavor integration.
For a more vibrant color, add a few extra strawberries on top before serving.

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 28g
Sodium: 200mg
Fat: 26g
Saturated Fat: 15g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 1g
Protein: 3g
Cholesterol: 35mg