Strawberry Lemonade Dream Pie (Print Format)
Creamy strawberry lemonade pie combines fruity ice cream, graham crust, and whipped topping for a dreamy treat.
# Ingredients:
→ Graham Cracker Crust
01 -
1 ½ cups graham cracker crumbs
02 -
¼ cup sugar
03 -
6 tbsp unsalted sweet cream butter, melted
→ Pie Filling
04 -
1 qt strawberry ice cream
05 -
8 oz pink lemonade concentrate, thawed
06 -
8 oz Cool Whip, thawed
→ Whipped Cream Topping
07 -
1 ½ cups heavy whipping cream
08 -
¾ cup powdered sugar
09 -
2 tsp pure vanilla extract
10 -
2 tbsp lemon zest
→ Garnish
11 -
Lemon zest
12 -
Lemon wedges
# Steps:
01 -
Preheat the oven to 350°F. Combine the graham cracker crumbs, sugar, and melted butter in a medium bowl.
02 -
Spray the pie pan with baking spray. Press half the graham cracker mixture into the bottom of the pie dish and the remaining mixture along the sides.
03 -
Bake the crust in the oven for 10 minutes. Remove and let it cool completely.
04 -
Remove the strawberry ice cream from the freezer and let it thaw for 20 minutes to soften. In a large bowl, whisk together the pink lemonade concentrate, softened ice cream, and Cool Whip until smooth.
05 -
Pour the filling into the cooled pie crust. Spread it evenly, cover, and place into the freezer overnight.
06 -
Place a large mixing bowl into the freezer for 10 minutes to chill.
07 -
In the chilled bowl, combine heavy whipping cream, powdered sugar, vanilla extract, and lemon zest. Using a hand mixer, beat the mixture until stiff peaks form, about 10 minutes.
08 -
Spread half the whipped cream evenly over the frozen pie filling. Transfer the remaining whipped cream to a piping bag and pipe dollops around the edge. Garnish with lemon zest and wedges.
09 -
Place the decorated pie in the freezer for an additional 2 hours before serving.
10 -
Slice the pie and serve chilled. Enjoy!
# Tips:
01 -
Ensure the crust is completely cooled before adding the filling to prevent melting.
02 -
Using a chilled bowl for whipped cream helps it beat more efficiently.