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This strawberry lemonade pie is creamy, bright, and perfectly balanced between sweet and tart, with a buttery graham cracker crust and a silky lemon custard filling. Inspired by the strawberry lemonade I sip all summer long!
This pie is part of my growing collection of strawberry desserts — from no-bake favorites like No-Churn Strawberry Ice Cream to brunch-worthy bakes like Strawberry Scones and party classics like Strawberry Angel Food Cake Trifle.
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Pin ItI’ve been developing and testing dessert recipes for over 20 years, studied home economics, and wrote Entertaining with Charm. This strawberry lemonade pie is one of those summer desserts I make every year because it’s easy, reliable, and always a hit.
I’ve always loved making pies — there’s something nostalgic about baking classic desserts with fresh, seasonal flavors. Years ago, I even took a pie-making class with Kate McDermott (the Pie Queen!), and those techniques still influence how I develop pie recipes today.
If you love strawberry desserts, you’re in the right place. This pie fits right in with reader favorites like Strawberry Cheesecake, Strawberry Rice Krispie Treats, and Deviled Strawberries with Whipped Cheesecake.
For more citrus-forward desserts, explore all of my lemon recipes — especially my Lemon Pie.
Why You’ll Love This Strawberry Lemonade Pie
- Creamy lemon custard with a bright, fresh strawberry finish
- Made with just 5 simple ingredients for the filling
- One-bowl recipe — easy and low effort
- Perfect make-ahead dessert for summer parties
- Similar texture to Key Lime Pie, but with lemon and strawberry flavor
If you love chilled summer desserts, you’ll also enjoy Strawberry Shortcake and Strawberry Cream Desserts.
Strawberry Lemonade Pie Ingredients
Lemon Custard Filling
- Egg yolks: Thicken and stabilize the custard
- Sweetened condensed milk: Sweetens and gives the pie its creamy texture
- Fresh lemon juice: Fresh‑squeezed only — bottled won’t give the same flavor
- Vanilla extract: Adds warmth and balance
- Fresh strawberries: Sliced and used as the topping
Crust Options
Store‑bought graham cracker crust for convenience
Homemade graham cracker crust (recipe below)
3‑Ingredient Graham Cracker Crust
This easy graham cracker crust is my go‑to for creamy pies. No rolling, no fuss — and it pairs perfectly with lemon desserts.
- Graham cracker crumbs
- Melted butter
- Sugar
Mix the crumbs, butter, and sugar until evenly coated. Press firmly into the bottom and sides of a pie pan, bake until lightly golden, and cool completely before filling.
If you love alternative crusts, a shortbread cookie crust also works beautifully here.
How to Make Strawberry Lemonade Pie
Prep the crust: Use a store-bought graham cracker crust, or make my easy homemade version (the same one I use for Banana Pudding Pie). Set aside to cool completely.
Separate the eggs: Separate the egg yolks and whites. You’ll only use the yolks for the filling. (Save the whites if you plan to make a meringue topping.)
Mix the filling: In a bowl, whisk together the egg yolks, fresh lemon juice, sweetened condensed milk, and vanilla until smooth and creamy.
Bake the pie: Pour the filling into the prepared crust and bake until just set — similar to the texture of Key Lime Pie.
Chill completely: Refrigerate the pie until fully chilled and firm. This step is essential for clean slices and the best texture.
Add strawberries: Top with thinly sliced fresh strawberries just before serving for that classic strawberry lemonade flavor.
Optional topping: Finish with whipped cream or a toasted meringue for a bakery-style presentation.
Eden’s Pie Tips
Always use fresh lemon juice — it makes a huge difference
Let the pie chill completely before slicing
Add strawberries just before serving for the freshest look
This pie is best served cold, straight from the fridge
You can top the pie with a homemade meringue or whipped cream! It looks really nice with a toasted meringue top… what a presentation!
FAQs
For this recipe we don’t recommend freezing the pie. This pie is best stored in the refrigerator to thicken. If you’re making this ahead of time, wait to add the fresh strawberries until you’re about to serve the pie.
This is a lemonade pie with condensed milk recipe. The condensed milk helps thicken and sweeten the pie.
Yes. This pie is actually better when made ahead. You can bake and chill it up to 24 hours in advance. Just wait to add the fresh strawberries (and meringue or whipped cream, if using) until right before serving.
Plan for at least 4 hours in the refrigerator, but overnight is ideal. The pie needs time to fully set so it slices cleanly and holds its shape.
I don’t recommend it. Fresh-squeezed lemon juice gives the pie its bright, tart flavor. Bottled lemon juice can taste flat or slightly bitter, and it really makes a difference here.
This usually happens if the pie wasn’t baked long enough or wasn’t fully chilled. Make sure the filling looks just set (not liquid) when it comes out of the oven, then chill completely before slicing.
More Pie Recipes
If you make this strawberry lemonade pie, leave a comment and star rating below — I’d love to hear how it turned out.
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Strawberry Lemonade Pie
Ingredients
Graham Cracker Crust
- 2 cups crushed graham crackers, you can buy them already crushed
- 8 tbsp salted butter, melted
- 3 tbsp sugar
Lemonade Pie Filling
- 5 large egg yolks, save the egg whites in a seperate bowl for the Meringue
- 14 ounces sweetened condensed milk, 1 can
- 1/2 cup fresh lemon juice
- 1/4 tsp vanilla extract
- 20 large strawberries, sliced
Meringue Topping
- 5 large egg whites
- 5 tbsp sugar
Instructions
Strawberry Lemonade Pie Filling
- Separate 5 egg yolks and egg whites into two bowls. You’ll use only the yolks here (save the whites if you’re making the meringue topping).
- Add 5 egg yolks to a medium bowl. Pour in ½ cup fresh lemon juice (fresh-squeezed only — it makes a big flavor difference). Whisk to combine.
- Pour in the 14 oz can of sweetened condensed milk and add ¼ tsp vanilla extract. Whisk until creamy and smooth.
Graham Cracker Crust
- Set oven to 325°F.
- In a bowl, stir together 2 cups crushed graham crackers, 8 tbsp melted salted butter, and 3 tbsp sugar until evenly moistened.
- Press the mixture firmly into a deep-dish pie pan, bottom and up the sides. Bake 10–15 minutes until lightly golden. Let cool completely before filling.
Baking the Pie
- Turn the oven to 350°F. Pour the lemonade filling into the cooled crust and bake 12 minutes — just until the custard looks set (not jiggly).
- Remove from oven and let cool briefly, then refrigerate until firm — at least 4 hours or overnight for clean slices.
- Let the pie cool completely in the refrigerator until it’s firm. Very important for serving!
- Once chilled, arrange 20 sliced fresh strawberries on top of the pie just before serving for the best texture and appearance.
- Optional meringue topping: Beat 5 egg whites with 5 tbsp sugar until stiff peaks form, then spread over the pie and toast with a culinary torch or under the broiler briefly for a bakery finish.
Notes
- For an extra easy shortcut, use a store-bought graham cracker crust — it works perfectly with this filling.
- Finish the pie with whipped cream or a toasted meringue, depending on how dressed-up you want it to feel.
- Fresh-squeezed lemon juice is essential for the best flavor and proper set.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hello! The recipe calls for 1 – 14 oz can of sweetened condensed milk…
However, you only mention using 1 cup. Do tou mean to say 1 can (14 oz) instead of 1 cup?
Sorry, I’m confused.
I’m making this now! Sounds so delicious!
Hi! Uses 1 can, sorry for the confusion!
Thinking of baking after topping with meringue—worried about eating uncooked egg whites. 😕
Is it supposed to still be soupy coming out of the oven?
This pie does need to set in the refrigerator
This looks so good, Eden! <3
Thank you Cyd!!!