Sometimes the hardest part of writing a recipe post is coming up with a name for the recipe. I couldn’t think of one that does this fantastically delicious dessert justice. I went with Strawberry Lemonade Pie because it’s short and sweet, but it’s really important that you know this is so much more than that. It’s a creamy, tart lemon pie (very similar to Key Lime Pie) drizzled with simple strawberry syrup and topped with homemade whipped cream.
The flavors in this pie will literally make your eyes pop open and your mouth dance. I have to say that out of all the dessert recipes I’ve created in my life this is probably my favorite.
The best part is that not only is it DELICIOUS, it’s also super easy to make. We’re talking about a filling that only has 1 lemon, 1 cup of sour cream, and 1 can of sweet and condensed milk.
Delicious Spring & Summer Desserts
- Magnolia Bakery Banana Pudding Recipe
- Lemon Blueberry Chiffon Pie
- The Best Fruit Pizza
- Lemon Blueberry Sheet Cake with Lemon Cream Cheese Frosting
- Easiest, BEST Ice Cream Cake Ever
- Easy Cheesecake Squares with Berry Sauce
A word about the crust.
Personally, I like the flavor of homemade graham cracker crusts more than the premade type from the store. Don’t get me wrong. I’m not trying to sound like a pie crust snob. I still use those. However, when I have the time, I definitely prefer to make a homemade graham cracker crust. The homemade crust has a little bit more of a buttery, somewhat caramelized flavor that really makes my taste buds happy. But I will not hate you if you go with a premade one for convenience. 🙂
The strawberry syrup glaze is just pureed strawberries, sugar, a little water, and a tiny squirt of lemon juice. I can’t tell you what a perfect match this syrup is for the tart lemon pie. SOOOO GOOOOOD!
Finish it off with a dollop of creamy homemade whipped cream–and, Friends, Wowza! Every part of your tongue will be doing the Cha-cha!
I made a Facebook Live video earlier this week, so I could show you how easy this recipe is and PLEAD with you to make it or have someone make it for you for Mother’s Day.
HOW TO MAKE STRAWBERRY LEMONADE PIE
- Preheat oven to 350 degrees.
- If making your own crust, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until completely combined and press into the bottom of a pie pan.
- Bake crust for 5-7 minutes. If using a dark dish, only bake it for 5 minutes.
- While crust is baking, combine the sweet and condensed milk, sour cream, lemon zest, and lemon juice in a medium-sized bowl. Whisk together until smooth.
- When the crust is done baking, remove it from the oven and pour the filling in. Bake for another 10 minutes. Remove from oven and let cool completely.
- Once the pie is cooled, cover and refrigerate for at least 2 hours before serving.
- Make the strawberry syrup by pureeing the two cups of strawberries (yields about a cup). Pour it into a saucepan and add 1/2 cup of granulated sugar. Bring to a boil, stirring often.
- Once it is boiling, reduce heat to a heavy simmer and stir continuously for 4-6 minutes or until the syrup starts to thicken. Add lemon juice and remove it from heat. The syrup will continue to thicken as it cools.
- Store syrup in an airtight container in the fridge until ready to serve.
- Right before serving, make whipping cream by combining heavy whipping cream, powdered sugar, and vanilla in a mixing bowl and beating on high with a hand mixer or in a stand mixer. Beat until it thickens and can hold its shape.
- Serve pie by drizzling a tbsp of strawberry syrup over each piece and finishing it off with a dollop of homemade whipping cream.
- Enjoy!
I love that this tastes like a fancy cheesecake-type dessert but only takes minutes to whip up and minimal ingredients. Did I mention it only bakes in the oven for 10-15 minutes, depending on if you precook your crust?
You do need to make it far enough in advance that you can put it in the fridge for at least a couple of hours after it cools before you serve it. The strawberry syrup also needs to be completely cooled and chilled before serving.
I can’t tell you how highly I recommend making this for Mother’s Day, Baby or Bridal Showers, or basically any spring or summer shindig that calls for dessert. People will rave!
Tips for making Strawberry Lemonade Pie
- For best results, make a homemade pie crust for a buttery and caramelized crust, which adds another depth of flavor to the pie.
- When making the crust, use about 1 1/2 cups of premade graham cracker crumbs instead of crushing a sleeve of graham crackers.
- If you do not have a pie dish, you can use a 9-inch-circle cake pan or an 8×8 baking dish.
- Make the strawberry syrup while the pie bakes or while the pie is in the refrigerator for 2 hours. Store syrup in an airtight container in the fridge until ready to serve.
- You can make this pie up to two days ahead of serving if needed.
BAKER’S TOOLS:
- 1 sleeve of graham crackers, crushed into crumbs (about 1½ cups of crumbs)
- ¼ cup granulated sugar
- 6 tbsp butter, melted
- 1 can sweet and condensed milk
- 1 cup sour cream
- the zest and juice of one large lemon (approx 1 tbsp zest and ¼-1/3 cup juice)
- Strawberry Syrup
- 2 cups strawberries
- ½ cup granulated sugar
- ¼-1/2 tsp lemon juice
- Whipped Topping
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 1 tsp vanilla
- Preheat oven to 350 degrees.
- If making your own crust, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until completely combined and press into the bottom of a pie pan.
- Bake crust for 5-7 minutes. If using a dark dish, only bake it for 5 minutes.
- While crust is baking, combine the sweet and condensed milk, sour cream, lemon zest, and lemon juice in a medium-sized bowl. Whisk together until smooth.
- When the crust is done baking, remove it from the oven and pour the filling in. Bake for another 10 minutes. Remove from oven and let cool completely.
- Once the pie is cooled, cover and refrigerate for at least 2 hours before serving. Can make up to two days ahead of serving if needed.
- Make the strawberry syrup by pureeing the two cups of strawberries (yields about a cup). Pour it into a saucepan and add ½ cup of granulated sugar. Bring to a boil, stirring often.
- Once it is boiling, reduce heat to a heavy simmer and stir continuously for 4-6 minutes or until the syrup starts to thicken. Add lemon juice and remove it from heat. The syrup will continue to thicken as it cools.
- Store syrup in an airtight container in the fridge until ready to serve.
- Right before serving, make whipping cream by combining heavy whipping cream, powdered sugar, and vanilla in a mixing bowl and beating on high with a hand mixer or in a stand mixer. Beat until it thickens and can hold its shape.
- Serve pie by drizzling a tbsp of strawberry syrup over each piece and finishing it off with a dollop of homemade whipping cream.
- Enjoy!
Juliette
I loved this recipe
It was just what I was looking for, something for my fresh picked local strawberries over a cold and tangy pie. My girlfriends and I loved it after a small birthday gathering!
Nicole
Made this tonight for company. Easy and everyone loved it! I loved that it was something unique.
Maria
Yay! So glad to hear that Nicole!
Nicole
I’ve been waiting to find good, fresh strawberries at our local grocery stores. If I can find some this week, I think this will be our 4th or July dessert. Looks delicious! With this and your Sanpete chicken marinade on our menu, I’m so grateful for all you do to share recipes! Thanks Maria!
Maria
This is one of my favorites. If you can’t find good fresh, it actually works pretty well to use thawed frozen strawberries.
Nicole
And I forgot, #Junegiveaway for my comment above. 🙂
Maria
No problem!
Autumn
Do you think this could be made as individual servings by using a muffin tin? If so, do I need to adjust the baking time?
Maria
Yes, I think it could, the cooking time will not change by too much if the thickness you pour the filling is still about as thick as it would be in the pie. Cut the time by two or three minutes if they are poured thinner then the pie would have been. I hope that makes sense.