This Strawberry Lemonade Pie is the epitome of summer refreshment in every bite! Think key lime pie but with the flavors of sweet summer strawberries and tangy lemon. Baked up in a graham cracker crust, this dessert is really something special and BELONGS at your next summer BBQ!
Say hello to my newest summer obsession: Strawberry Lemonade Pie!
If you are a fan of key lime pie (I am obsessed), then you will likely very much appreciate what is going on in today’s recipe.
It’s key lime pie but with sweet summer strawberries and lemon instead! It is divine.
Last summer, I made a version of lemonade pie, and as soon as it was successful, I knew I wanted to try out a few flavor renditions.
I feel like key lime pie needs to just be left as is – it’s perfection – so switching up the flavors with lemon is the way I chose to go!
And I am so glad I did.
This strawberry lemonade rendition is just incredible.
Creamy, tangy, sweet, and refreshing – it’s everything you want in a summer dessert.
Let’s get into how to make it!
Ingredients You Need for This Strawberry Lemonade Pie:
For the Crust:
- Graham cracker crumbs
- Granulated sugar
- Kosher salt
- Melted unsalted butter
For the Filling:
- Fresh strawberries
- Strawberry jam
- Lemon zest
- Freshly squeezed lemon juice
- Sweetened condensed milk
- Kosher salt
- Egg yolks
Options for Serving:
- Whipped cream
- Fresh strawberries
- Additional lemon zest
- Fresh mint leaves
How to Make This Strawberry Lemonade Pie:
For the Crust:
- Mix together the graham cracker crumbs, sugar, and salt in a mixing bowl.
- Stir in the melted butter until everything is moistened.
- Press the mixture into the bottom and up the sides of a 9-inch pie dish.
- Bake the crust at 350°F for 8-10 minutes or until lightly golden brown.
- Allow to cool completely before adding the filling.
For the Filling:
- While the crust bakes, make the filling by placing the strawberries, jam, lemon zest and juice in a blender or food processor and blending until completely smooth.
- Pass the mixture through a fine mesh strainer set over a bowl to remove any seeds.
- Whisk in the sweetened condensed milk, salt, and egg yolks until creamy and smooth.
- Pour the filling into the cooled crust and then transfer the pie to the oven to bake at 350°F for 20-25 minutes or until the filling is mostly set.
- Cool the pie to room temperature and then transfer to the fridge to finish setting for at least 2 hours.
To Serve:
- Remove the pie from the fridge and slice.
- Garnish with whipped cream, fresh strawberries, mint leaves, and additional lemon zest (or however you prefer!).
Other Recipes You May Enjoy:
- Lemonade Pie
- Strawberry Lemonade Mascarpone Sorbet
- No-Churn Key Lime Pie Ice Cream
- Frozen Limoncello Chiffon Tart with Graham Cracker Crust & Fresh Berries
- No-Bake Lemon Cheesecake Cups
This Strawberry Lemonade Pie is summer perfection in every bite.
Not only is it delicious, but it’s a great make-ahead option for summer parties or BBQs.
It’s refreshing and light while still tasting decadent.
Definitely on my favorite desserts list!
@yestoyolks ✨STRAWBERRY LEMONADE PIE✨ This sweet treat is the epitome of summer refreshment in every bite! Think key lime pie but with the flavors of sweet summer strawberries and tangy lemon. Baked up in a graham cracker crust with the creamiest, most decadent filling, this dessert is really something special and BELONGS at your next summer BBQ! FULL RECIPE on yestoyolks.com! #foodtiktok #recipes #cookingvideo #cookingtiktok #recipeideas #recipesforyou #strawberrylemonade #pierecipe ♬ together (Instrumental Version) – Ziggy Alberts
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Strawberry Lemonade Pie
- Total Time: 50 minutes (plus chilling time)
- Yield: 8–10 servings 1x
Description
This Strawberry Lemonade Pie is the epitome of summer refreshment in every bite! Think key lime pie but with the flavors of sweet summer strawberries and tangy lemon. Baked up in a graham cracker crust, this dessert is really something special and BELONGS at your next summer BBQ!
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs (about 12 full graham crackers)
- 2 tablespoons granulated sugar
- Pinch of kosher salt
- 6 tablespoons unsalted butter, melted
For the Filling:
- 1 cup fresh strawberries, diced
- 1/4 cup strawberry jam
- 1 tablespoon fresh lemon zest
- 1/2 cup freshly squeezed lemon juice (2-3 lemons, depending on size and juiciness)
- 1 (14-oz) can sweetened condensed milk
- Pinch of kosher salt
- 4 large egg yolks
For Serving:
- Whipped cream
- Fresh strawberries
- Additional lemon zest
- Fresh mint leaves
Instructions
For the Crust:
- Preheat the oven to 350°F.
- Mix together the graham cracker crumbs, sugar, and salt in a mixing bowl.
- Stir in the melted butter until everything is moistened.
- Press the mixture into the bottom and up the sides of a 9-inch pie dish. I like to use a measuring cup or a small glass to really compact the crumbs down and into the edges of the dish.
- Bake the crust for 8-10 minutes or until lightly golden brown.
- Allow to cool completely before adding the filling.
For the Filling:
- While the crust bakes, make the filling by placing the strawberries, jam, lemon zest and juice in a blender or food processor and blending until completely smooth.
- Pass the mixture through a fine mesh strainer set over a bowl to remove any seeds.
- Whisk in the sweetened condensed milk, salt, and egg yolks until creamy and smooth.
- Pour the filling into the cooled crust and then transfer the pie to the oven to bake for 20-25 minutes or until the filling is mostly set. A little jiggle is OK – it will continue to firm up as it cools.
- Cool the pie to room temperature and then transfer to the fridge to finish setting for at least 2 hours (longer is better).
To Serve:
- Remove the pie from the fridge and slice.
- Garnish with whipped cream, fresh strawberries, mint leaves, and additional lemon zest (or however you prefer!). The pie is best enjoyed chilled or at room temperature. Keep leftover pie in the fridge.
- Prep Time: 5 minutes
- Cook Time: 45 minutes (plus chilling time)
- Category: pie
Hi There. I'm Molly. I'm a food-obsessed, self-taught cook and I can't wait to share my passion for all things culinary with you. My love for egg yolks is just the tip of the iceberg!
gorgeous, wow what a stunner and love strawberries and lemon so works for me, thank you!
SO GOOD!
new favorite dessert!