Description
This Frozen Strawberry Lemonade Pie is a refreshing no-bake dessert perfect for warm days. It features a crisp graham cracker crust filled with a fluffy, tangy mixture of whipped egg whites, fresh lemon juice, sweetened strawberries, and creamy whipped topping. After freezing, it creates a cool, light, and fruity pie that’s easy to prepare and sure to impress.
Ingredients
Scale
Crust Ingredients
- 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
Filling Ingredients
- 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 sugar, and water. Stir until the mixture begins to stick together. Evenly divide the mixture between the two pie dishes, pressing it firmly across the bottoms and up the sides to form the crusts. Place the crusts in the freezer to chill while you prepare the filling.
- Make the filling: In a clean bowl, beat the egg whites until foamy. Gradually add the lemon juice while continuing to beat. Slowly add the 2/3 cup sugar and then the mostly thawed strawberries, beating well after each addition to incorporate air and achieve a fluffy consistency.
- Incorporate whipped topping: Gently fold the whipped topping or Cool Whip into the strawberry and egg white mixture until well combined, creating a light and creamy filling.
- Assemble and freeze: Divide the strawberry lemonade filling evenly between the two crusts. Freeze the pies uncovered for 1 hour to set, then cover them and continue freezing for 6 hours or preferably overnight for best texture.
- Serve the pie: Before serving, briefly dip the bottom of each pie plate into hot water to loosen the crust from the dish. Slice and serve chilled for a refreshing treat.
Notes
- To speed up thawing, leave frozen strawberries at room temperature for 15-20 minutes before mixing.
- Use pasteurized egg whites or egg white substitutes if concerned about raw eggs.
- You can substitute the whipped topping with homemade whipped cream for a fresher taste.
- Pressing the crust firmly into the pie plates helps prevent crumbling when slicing.
- For a gluten-free version, use gluten-free graham cracker crumbs.
