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Frozen Strawberry Lemonade Pie | Mel’s Kitchen Cafe

Simple, creamy frozen strawberry lemonade pie in a buttery graham cracker crust makes the right summer season dessert. Easy and so refreshing!

Summer time continues to be just a few weeks from being over, and my query to you is: have you ever had sufficient frozen pie to make your summer season good?
If not, please let me introduce you to this frozen strawberry lemonade pie. It’s really easy, so refreshing, and so very scrumptious.

This pie may simply as simply be known as strawberry ice cream pie as a result of the creamy texture of the frozen pie could be very ice cream-ish despite the fact that ice cream doesn’t seem wherever within the lineup of substances.
For those who’ve lived the life of 1 who has skilled the no-churn ice cream pattern, you’ll perceive what I imply. Combining whipped heavy cream and sweetened condensed milk after which freezing (no ice cream maker wanted!) offers a startling resemblance to good quaint ice cream.
And that’s *type of* what’s taking place right here.

Along with these two substances, we even have:
a graham cracker crust (yum)
a fast and simple contemporary strawberry syrup
contemporary lemon zest and juice
The lemon taste, whereas refined (you would add lemon extract to present it just a little lemony enhance for those who’d like), is partly what helps makes this pie so pleasant and refreshing.
After the graham cracker crust will get a fast bake within the oven and cools, it’s piled excessive with the fluffy, creamy, wonderful, strawberry lemonade filling. Is now the precise time to reveal that the pie additionally has a scrumptious strawberry cheesecake vibe as effectively? Yum. Like, actually yum.
I, for one, am committing to much more frozen pie in my future. Hope you like this one!

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Yield:
eight servings

Prep Time:
1 hour

Cook dinner Time:
15 minutes

Extra Time:
5 hours

Complete Time:
6 hours 15 minutes

Substances
Crust:

12 rectangle graham crackers (6 ounces)

2 tablespoons granulated sugar

6 tablespoons butter, melted
Filling:

Three cups (about 18 ounces) chopped strawberries

half of cup (3.75 ounces) granulated sugar

2 tablespoons water

6 ounces cream cheese, softened to room temperature

1 (14-ounce) can sweetened condensed milk

1 tablespoon lemon zest

1/Three cup contemporary lemon juice

1 1/Four cups heavy cream

Directions
For the crust, preheat the oven to 350 levels F. Finely crush the graham crackers. Stir within the sugar and melted butter and stir till evenly mixed. Press the combination into the underside and up the edges of a 9-inch or 9.5-inch pie plate. Bake till flippantly golden, 10-12 minutes. Take away from the oven and funky fully.For the filling, add the chopped strawberries, half of cup sugar, and a pair of tablespoons water to a medium saucepan and produce the combination to a simmer over medium warmth. Let the combination cook dinner for 5-6 minutes till the strawberries are actually mushy. Pressure the combination by a positive mesh strainer, urgent on the solids with a big spoon or spatula (you will solely be utilizing the liquid, not the solids). It’s best to have about 1 cup of strawberry puree. *If in case you have extra, solely use 1 cup for the recipe.* Let the syrup cool fully. In a big bowl with a handheld electrical mixer (or within the bowl of a stand mixer fitted with the paddle attachment), beat the cream cheese till mushy and creamy. Add the sweetened condensed milk and beat till clean, scraping down the edges of the bowl as wanted. Add the cooled syrup, lemon zest and lemon juice and blend till clean and creamy. In a separate bowl (or in a high-powered blender), beat the heavy cream to mushy peaks. Fold the whipped cream into the strawberry cream cheese combination till evenly mixed. Unfold the filling evenly into the cooled crust (will probably be piled pretty excessive, particularly if utilizing a 9-inch pie plate). It is going to thicken because it freezes. Freeze till agency, about 4-5 hours. I let it freeze fully after which cowl with plastic wrap. Take away the pie from the freezer about 10-15 minutes earlier than serving. Slice with a pointy knife dipped into scorching water and cleaned (repeat between slices, if wanted). Serve with contemporary strawberries as a garnish, non-compulsory.

Notes

The strawberry puree/syrup could be made as much as every week upfront. Effectively-covered, the pie ought to hold effectively within the freezer for a number of weeks.

Really helpful Merchandise
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Recipe Supply: tailored from the Meals Community Journal

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What do you think?

Written by advicedly

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