Dessert

Strawberry Lemonade Dream Pie Recipe

ByClara Bennett September 8, 2026September 8, 2026

Introduction

Strawberry Lemonade Dream Pie is a refreshing and creamy dessert that’s perfect for warm days or any time you crave a bright, fruity treat. With a buttery graham cracker crust and a luscious filling combining strawberry ice cream and pink lemonade, it’s a delightful twist on classic flavors.

A slice of creamy pink strawberry cheesecake with three clear layers: a thick crumbly brown crust at the bottom, a middle layer with visible pieces of strawberries, and a smooth, light pink top layer. The slice is topped with three dollops of white whipped cream sprinkled with yellow lemon zest. It sits on a white plate with two thin lemon slices on the side and a red strawberry partially visible near the edge. The background shows a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups graham cracker crumbs
¼ cup sugar
6 tbsp unsalted sweet cream butter, melted
1 qt strawberry ice cream
8 oz pink lemonade concentrate, thawed
8 oz Cool Whip, thawed
1 ½ cups heavy whipping cream
¾ cup powdered sugar
2 tsp pure vanilla extract
2 tbsp lemon zest
Lemon zest and lemon wedges for garnish

Instructions

Step 1: Preheat the oven to 350°F. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter.
Step 2: Spray a pie pan with baking spray. Press half of the graham cracker mixture firmly into the bottom of the pan and the remaining mixture evenly along the sides.
Step 3: Bake the crust for 10 minutes. Remove from the oven and let it cool completely.
Step 4: Take the strawberry ice cream out of the freezer and let it soften for about 20 minutes. In a large bowl, whisk together the thawed pink lemonade concentrate, softened ice cream, and Cool Whip until smooth.
Step 5: Pour the filling into the cooled crust and spread evenly. Cover and freeze overnight.
Step 6: Place a large mixing bowl in the freezer for 10 minutes to chill.
Step 7: In the chilled bowl, combine heavy whipping cream, powdered sugar, vanilla extract, and lemon zest. Beat with a hand mixer until stiff peaks form, about 10 minutes.
Step 8: Spread half of the whipped cream evenly over the frozen pie filling. Put the remaining whipped cream into a piping bag and pipe dollops around the pie’s edge. Garnish with additional lemon zest and lemon wedges.
Step 9: Freeze the decorated pie for 2 more hours before serving.
Step 10: Slice and serve chilled. Enjoy your refreshing Strawberry Lemonade Dream Pie!

Tips & Variations

For an extra zing, add a tablespoon of fresh lemon juice to the whipped cream.
Swap out strawberry ice cream for raspberry or lemon sherbet for a different fruity twist.
Use homemade whipped cream instead of Cool Whip for a fresher taste and texture.

Storage

Store the pie covered in the freezer for up to 3 days. When ready to serve, let it sit at room temperature for 10 to 15 minutes to soften slightly for easier slicing. Leftovers can be returned to the freezer, but texture is best within the first few days.

How to Serve

A creamy pink cheesecake with visible pieces of red fruit mixed inside has a thick golden brown crumb crust around the bottom and sides. The top has a circle of white soft whipped cream swirls, each topped with small yellow zest bits. Two thin lemon slices rest on a whipped cream swirl in the center of the cheesecake. On the white plate below, three more lemon slices lay flat. The cheesecake sits on a white marbled textured surface with yellow lemons and white flowers blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pie ahead of time?

Yes, this pie benefits from being made ahead and frozen overnight, which helps the flavors meld and the filling set properly.

What if I don’t have a piping bag for the whipped cream?

You can use a resealable plastic bag with a corner snipped off or simply spread the whipped cream with a spoon for a rustic look.

Clara Bennett