The most delicious, creamy strawberry lemonade pie recipe with a buttery graham cracker crust and lemon custard center. This pie is perfect for summer entertaining!
Inspired by two signature summer flavors, lemons and strawberries. We created a pie after the drink I love sipping the most during the hot summer months… strawberry lemonade. It’s the best way to cool off! The flavors also make one delicious pie too!
The best part about this dessert is, this lemonade pie recipe only has 5 ingredients! If you’re only making the filling it’s also a one bowl recipe too.
There is a delicious recipe for homemade graham cracker crust, but you can also use a store bought crust to make it even easier. We’re all about easy entertaining.
Also, be sure to check out all of our best lemon recipes and our lemon pie!
The lemon custard filling has a similar consistency to a key lime pie. However, this is flavored with lemon juice rather than key lime juice. It’s sweet and tart from the fresh squeezed lemons.
Top the pie with fresh strawberries and a toasted meringue filling and you have one of the best summer pie recipes. Everyone will love this dessert!
How to Make Lemonade Pie
Ingredient Notes
- Egg Yolks – Stabilizes and thickens.
- Sweetened Condensed Milk – Sweetens and thickens the pie.
- Fresh Lemon Juice – Only use fresh squeezed lemon juice for this recipe
- Vanilla Extract– Adds flavor.
- Fresh Strawberries – Adds the strawberry flavor to the pie.
Directions
- Separate 5 egg yolks and egg whites in two medium mixing bowls.
- Set the egg whites aside and lightly beat the egg yolks with a fork. You will use the egg whites for the meringue topping if you want to add that to the pie.
- Cut the lemons in half and squeeze the juice until there is 1/2 cup fresh lemon juice. Pour into a medium bowl with egg yolks.
- Add 1 cup sweetened condensed milk into the bowl with the egg yolks, lemon juice and whisk.
- Measure 1/4 teaspoon vanilla to the filling and whisk all together.
- Pour the filling into a prepared graham cracker pie crust and bake at 375 degrees for 15 minutes.
- Let the pie cool completely in the refrigerator until it’s firm. very important for serving!
- Add sliced strawberries over the top of the pie.
We made a homemade graham cracker crust to go with our lemonade pie recipe and the recipe, see below. It requires a few more steps and a little time, but very simple to make!
How to Make 3 Ingredient Graham Cracker Pie Crust
It’s much easier to make than regular pie crust and it always turns out so flavorful and delicious. No rolling require and it goes perfectly with this strawberry lemonade pie recipe. Shortbread cookie crust could be good too!
- Preheat the oven to 350 degrees.
- Add graham cracker crumbs in a large mixing bowl. Honey Maid makes graham cracker crumbs in the baking section at the grocery store. Purchasing them makes it much easier! You can also use a food processor to crush them into a very fine consistency.
- Melt salted butter over the stovetop or in a microwave.
- Add in the sugar and mix with a spoon until the graham cracker crumbs are fully coated with butter.
- Press firmly into the bottom and sides of the pie pan. If made correctly, the crumbs will hold their place up the side.
- Bake for 12 minutes until the light golden brown, then let the crust sit until it’s room temperature.
- Pour the prepared filling into the baked pie crust and then you’ll bake again for 12 minutes.
It will look like this once it’s baked and cooled!
Once the pie is cooled, create the pretty strawberry center! To create the strawberry pattern in the middle of the pie, slice strawberries thinly. Start with the outer layer and move towards the middle of the pie until you reach the center.
The sliced strawberries add so much flavor and make it taste just like a strawberry lemonade pie!
I have always loved making pies. There is something so nostalgic about baking a delicious, warm pie and creating unique flavors. Years ago I took a class from Kate McDermott, the pie queen! She gave me so many great tips and it was such a pleasure to learn from her.
You can top the pie with a homemade meringue or whipped cream! It looks really nice with a toasted meringue top… what a presentation! You have to try this strawberry lemon pie recipe!
Frequently Asked Questions
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.
Homemade Aprium and Plumcot Pie
Let us know if you make this strawberry lemonade pie recipe by leaving a comment below! We’d love to know your thoughts!
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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 in two medium mixing bowls.
- Set the egg whites aside and lightly beat the egg yolks with a fork. You will use the egg whites for the meringue topping if you want to add that to the pie!
- Cut lemons in half and squeeze the juice until you get 1/2 cup fresh lemon juice. Add to a medium bowl with egg yolks.
- Add sweetened condensed milk into the bowl with the egg yolks and lemon juice and whisk.
- Add in 1/4 teaspoon vanilla and whisk.
Graham Cracker Crust
- Preheat the oven to 325 degrees
- Add the graham crackers, melted butter and sugar in a large mixing bowl.
- Mix all of the ingredients together using a fork or cleaan hands.
- Press the mixture into a deep dish pie crust on the bottom and up the sides.
- Bake the crust for 10 to 15 minutes.
- Let the crust cool to room temperature before adding the filling.
Baking the Pie
- Turn the oven to 350 degrees.
- Add the lemoande filling to the pre-baked crust and bake for 12 minutes.
- Let the pie cool completely in the refrigerator until it’s firm. Very important for serving!
- Add sliced strawberries over the top of the pie.
- In an electric mixer, beat egg whites and sugar until stiff peaks form.
- Ues a culinary tourch to toast the meringue.
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!!!