We’ve always been big fans of the classic lemonade pie. You know the one I’m talking about… Cool Whip, sweetened condensed milk, and canned frozen lemonade concentrate in a graham cracker crust. They’re just so delicious and just taste like summer! They’re perfectly tangy, tart, and creamy. Plus, they’re so, so easy. You just mix it together and pour it in a store-bought crust.
While I was enjoying a strawberry lemonade popsicle not too long ago, I thought… “Huh, I wonder if I can add some strawberry flavor to my favorite lemonade pie and create a strawberry lemonade pie?”
So I set out to the store and bought my standard ingredients then started adding in stuff that would give us that delicious strawberry flavor. Sometimes recipe development is just as rudimentary as that. I ended up testing this recipe with frozen strawberries, strawberry daiquiri mix, strawberry jello, fresh strawberries, and a host of other strawberry flavored ingredients.
Surprisingly, the best flavor and texture came by adding one simple ingredient – strawberry pie filling. The pie filling gave it great strawberry flavor, a beautiful pink color, and chunks of strawberries to boot! It was exactly what I was looking for!
As usual, here are a few things to keep in mind…
This recipe makes two pies. I know that’s frustrating for some, but hear me out… The original lemonade pie recipe calls for a 12-ounce container of Cool Whip for one pie. Well, they don’t make Cool Whip in that size anymore – only 8-ounce and 16-ounce containers. And I’ve tested both of those sizes and just wasn’t happy with the results for just one pie. So swapping the recipe around to call for a total of 24-ounces of Cool Whip [3 (8-ounce containers)] for 2 pies means we get that perfect ratio – 12 ounces for each pie.
If you’re insistent on making just one you’ll need 1 (8-ounce) container plus half of another one. But that just gets messy and it’s not very precise. But it can be done. Just cut all the other ingredients in half. I just hate recipes that leave me with odd amounts of leftover ingredients – like half a can of pie filling. What will I ever actually do with that? So, just make two…
Plus, making two pies means you can share one with a friend or neighbor. And we need more of things like that. ☺️
Adding the strawberry pie filling does make the strawberry lemonade pie a little softer than the plain lemonade pie, so I recommend freezing this pie. It cuts easier and holds together better. That being said, it works fine in the fridge, too. It’s just a little soft.
If frozen, you can simply let it sit at room temperature for about 10 minutes before slicing and serving. With a sharp knife, I had absolutely no trouble at all cutting through the completely frozen pie.
So here’s another quick, easy, and super delicious dessert to add to your warm weather menu. It’s the perfect, sweet, tart, and tangy dessert that complements nearly any spread. Y’all enjoy!
5-Ingredient Strawberry Lemonade Pies
- 2 (14-ounce) cans sweetened condensed milk
- 1 (12-ounce) can frozen lemonade concentrate, thawed
- 3 (8-ounce) containers frozen whipped topping, thawed (Cool Whip)
- 1 (20-ounce) can strawberry pie filling
- 2 (6-ounce) (9-inch) prepared graham cracker crusts
- In a large bowl, whisk together the sweetened condensed milk and undiluted lemonade concentrate until smooth. The mixture should thicken slightly.
- Add the whipped topping and whisk to combine thoroughly.
- Fold in the strawberry pie filling until well combined.
- Divide the pie filling evenly between the two crust. This makes a lot of filling and will make for tall pies, so just be cautious. Refrigerate for at least 4 hours or freeze until set, then slice and serve.