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Creamy Pink Strawberry Lemonade Cream Pie

strawberry lemonade cream pie - featured image
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A quick and easy homemade dessert featuring a crunchy graham cracker crust and a creamy, tangy strawberry lemonade filling topped with whipped cream.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • 6 tablespoons unsalted butter, melted
  • ¼ cup granulated sugar
  • 1 cup fresh strawberries, hulled and chopped (or frozen, thawed and drained)
  • ¾ cup granulated sugar, divided
  • ⅓ cup fresh lemon juice (about 2 large lemons)
  • 1 tablespoon lemon zest
  • 1 package (3.4 oz / 96 g) instant lemon pudding mix
  • 2 cups whole milk, cold
  • 8 oz cream cheese, softened
  • 1 teaspoon pure vanilla extract
  • 1 cup heavy whipping cream, chilled
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract
  • Fresh strawberry slices for garnish (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Crush 1 ½ cups graham crackers into fine crumbs using a food processor or rolling pin.
  2. In a medium bowl, mix graham cracker crumbs with 6 tablespoons melted butter and ¼ cup sugar until evenly moistened.
  3. Press mixture firmly into the bottom and up the sides of a 9-inch pie dish.
  4. Bake crust for 8-10 minutes until golden and fragrant. Let cool completely before filling.
  5. While crust bakes, place 1 cup chopped strawberries and ¼ cup sugar in a blender or food processor. Pulse until smooth but slightly chunky. Set aside.
  6. In a large bowl, whisk together instant lemon pudding mix, ½ cup sugar, and 2 cups cold milk until thickened (about 2 minutes). Let sit for 5 minutes to set.
  7. In a separate bowl, beat softened cream cheese with an electric mixer until smooth and fluffy (2-3 minutes).
  8. Add lemon juice, lemon zest, vanilla extract, and strawberry puree to the cream cheese. Mix gently to combine.
  9. Fold lemon pudding mixture into the cream cheese and strawberry mixture carefully to keep it light and airy.
  10. Pour the creamy pink filling into the cooled graham cracker crust and smooth the top with a spatula.
  11. Refrigerate for at least 4 hours or overnight to set.
  12. Just before serving, whip 1 cup heavy cream with 2 tablespoons powdered sugar and ½ teaspoon vanilla extract until soft peaks form.
  13. Spread or pipe whipped cream over the chilled pie and garnish with fresh strawberry slices if desired.

Notes

Let cream cheese come to room temperature before mixing to avoid lumps. Chill bowl and beaters before whipping cream for best volume. Press crust firmly but do not overpack. Use gentle folding to keep filling airy. Refrigerate pie for at least 4 hours or overnight for best set and flavor melding. For dairy-free, substitute cream cheese and milk with plant-based alternatives. For gluten-free, use almond or oat flour crust.

Nutrition

Keywords: strawberry pie, lemonade pie, cream pie, easy dessert, summer dessert, graham cracker crust, whipped cream topping

Find it online: https://novanosh.com/creamy-pink-strawberry-lemonade-cream-pie-recipe-easy-homemade-dessert/