Strawberry Lemonade Dream Pie

Strawberry Lemonade Dream Pie is my go to dessert when warm days call for something tangy and cool Sweet strawberry ice cream and pink lemonade are whipped into a creamy filling and nestled in a buttery graham crust This easy pie is a hit at summer cookouts and never lasts long in my fridge

I made this for a potluck and the whole table kept asking for the recipe That blend of tart lemonade and sweet berries just keeps everyone coming back for more

Ingredients

• Graham cracker crumbs: provide a sweet crunchy base and choose fresh crackers for best flavor
• Sugar: balances the crust and brings out the graham’s warmth use regular granulated
• Unsalted sweet cream butter: melts down to bind the crust stick to the real butter for flavor
• Strawberry ice cream: is the main event choose real dairy and make sure it is strawberry studded
• Pink lemonade concentrate: gives big citrus flavor frozen concentrate is best for punch
• Cool Whip: adds the signature fluffy dreamy texture and works best when fully thawed
• Heavy whipping cream: forms the homemade topping use fresh chilled cream
• Powdered sugar: sweetens the topping and blends smoothly without grit
• Pure vanilla extract: rounds out the cream with real vanilla bean taste
• Lemon zest: brings bright sunshiny notes go for unwaxed lemons and zest just the top layer
• Lemon wedges and extra zest: finish the pie with color and a citrus burst

Step by Step Instructions

Make the Graham Cracker Crust:

Combine graham cracker crumbs sugar and melted butter in a medium bowl Stir until the crumbs look like wet sand

Prepare and Bake Crust:

Spray a pie dish with nonstick baking spray Press half the crumb mixture into the base and the rest along the sides of the pie pan Bake at 350 F for 10 minutes then let it cool completely

Soften the Ice Cream:

Remove the strawberry ice cream from your freezer and let it sit for about 20 minutes until it is easy to scoop

Mix the Pie Filling:

In a large bowl stir together thawed pink lemonade concentrate softened strawberry ice cream and thawed Cool Whip Whisk until the mix is silky and no lumps of ice cream remain

Fill and Freeze:

Scrape the creamy filling into the cooled pie shell Smooth the top Freeze the entire pie overnight so it sets up firmly

Make Whipped Cream Topping:

Place a large mixing bowl in the freezer for 10 minutes to chill Add heavy whipping cream powdered sugar vanilla and lemon zest Beat with a hand mixer until thick peaks form about 10 minutes

Decorate Pie:

Spread whipped cream all over the frozen pie Add piped dollops around the edge Use extra lemon zest and lemon wedges to decorate for that special touch

Freeze Again:

Return the decorated pie to the freezer for two hours before serving This final chill locks in the layers and makes slicing clean and easy

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My favorite part is the tart punch of pink lemonade in every bite Growing up we always had lemonade with our desserts so this pie feels like summer at my grandmother’s house The lemon zest in the whip reminds me of her citrus trees out back

Storage Tips

Keep the pie tightly wrapped with plastic or in a pie carrier and store in your freezer Leftovers keep well for up to five days Freezing before and after decorating gives clean slices every time For best taste let slices warm up for a few minutes before enjoying

Ingredient Substitutions

You can swap the strawberry ice cream for raspberry or cherry for a flavor twist Homemade whipped cream can replace Cool Whip if you prefer Avoid low fat ice cream as it will not set as firmly in the freezer Choose full fat options for best texture

Serving Suggestions

This pie really shines when served extra cold Slice with a warm knife for clean cuts Try pairing it with fresh berries or a drizzle of strawberry sauce For added fun serve alongside an icy glass of lemonade Garnishes like candied lemon peel bring even more flair

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Cultural and Historical Context

Icebox pies became popular in American kitchens when home freezers became common This recipe is an evolution of those nostalgic summer pies blending classic strawberry and lemonade flavors My family makes it every Fourth of July as a way to celebrate summer and sunshine

Recipe FAQs

→ What makes the crust flavorful?

The base is made from graham cracker crumbs, sugar, and melted butter, giving it a sweet, toasty flavor that pairs well with creamy fillings.

→ Can I use homemade strawberry ice cream?

Absolutely! Homemade or store-bought ice cream both work well, just ensure it’s softened before mixing for a smooth filling.

→ Do I have to use pink lemonade concentrate?

Pink lemonade concentrate infuses tangy citrus flavor, but you can substitute regular lemonade concentrate if needed.

→ How do I achieve a stable whipped cream topping?

Chill your mixing bowl and use cold heavy cream. Beat until stiff peaks form, and flavor with vanilla and lemon zest for a bright finish.

→ How long should the pie freeze before serving?

Freeze overnight for best results, plus an additional two hours after adding whipped topping to set completely before serving.

→ Can I garnish with fresh fruit?

Yes, add lemon wedges and extra zest for color and a pop of citrus, or even sliced strawberries for extra freshness.