Frozen Strawberry Lemon Pie
A cool, refreshing pie perfect for summer, combining the sweet taste of strawberries with the tartness of lemons.
Equipment
- 1 9-inch pie pan for crust
- 1 blender for pureeing strawberries
- 1 mixing bowl large
- 1 electric mixer for whipping cream
Ingredients
Crust
- 1 1/2 cups crushed graham crackers
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter melted
Filling
- 1 cup fresh strawberries hulled and sliced
- 1/2 cup lemon juice
- 1 tablespoon lemon zest
- 1 can 14 ounces sweetened condensed milk
- 1 cup heavy whipping cream
Instructions
Preparation
- Combine crushed graham crackers and sugar in a mixing bowl. Stir in melted butter until mixture resembles wet sand. Press into the bottom and sides of a 9-inch pie pan. Freeze for 10 minutes.
- Puree strawberries in a blender. In a bowl, mix strawberry puree, lemon juice, lemon zest, and sweetened condensed milk until smooth. Whip cream to stiff peaks and fold into the strawberry mixture.
- Pour filling into the prepared crust, smoothing the top. Cover and freeze for at least 4 hours, or until fully set.
- Remove pie from freezer and let sit for 10 minutes. Slice and serve immediately, optionally garnishing with whipped cream or mint.
- Cover any leftovers and return to the freezer. Best if consumed within one week.
Notes
Pro Tips: Ensure your heavy cream is chilled for best whipping results.
Ingredient Substitutions: Use lime juice instead of lemon for a different flavor.
How to Serve: Pair with a dollop of whipped cream or a scoop of ice cream.
Storage & Freshness: Store in the freezer, covered, for up to one week.
Make-Ahead Tips: Prepare the day before serving to allow proper freezing time.
Ingredient Substitutions: Use lime juice instead of lemon for a different flavor.
How to Serve: Pair with a dollop of whipped cream or a scoop of ice cream.
Storage & Freshness: Store in the freezer, covered, for up to one week.
Make-Ahead Tips: Prepare the day before serving to allow proper freezing time.