Frozen Strawberry Lemonade Pie

Mrs. Tilford and Mama hosted a small Brayden baby-shower-the-second at the church Saturday. The first one had been a hybrid engagement-and-baby in March. This one was a focused-on-Brayden baby shower with the older church ladies. The recipe was a frozen strawberry lemonade pie — a frozen pink-and-yellow chiffon pie in a graham cracker crust.

The recipe is below.

Frozen Strawberry Lemonade Pie

Prep Time: 20 minutes | Cook Time: 0 minutes | Total Time: 4 hours 20 minutes (includes freezing) | Servings: 8

Ingredients

• 1 pre-made graham cracker pie crust (9-inch)
• 1 can (14 oz) sweetened condensed milk
• 1/2 cup fresh lemon juice (about 3–4 lemons)
• 1 tablespoon lemon zest
• 1 1/2 cups fresh or frozen strawberries, hulled and sliced
• 1 container (8 oz) frozen whipped topping (such as Cool Whip), thawed, divided
• 2 tablespoons strawberry jam or preserves
• Pinch of salt
• Fresh strawberry slices and lemon rounds, for garnish (optional)

Instructions

1. Blend the strawberries. Add the strawberries and strawberry jam to a blender or food processor and puree until smooth. If you prefer a seedless filling, press the puree through a fine mesh strainer. Set aside.
2. Mix the base. In a large mixing bowl, whisk together the sweetened condensed milk, lemon juice, lemon zest, and a pinch of salt until fully combined. The mixture will begin to thicken slightly as the acid from the lemon juice reacts with the milk — that’s exactly what you want.
3. Fold in the strawberry puree. Pour the strawberry puree into the lemon mixture and stir gently until the color is uniform and the filling is a consistent pale pink.
4. Fold in the whipped topping. Reserve about 1 cup of the whipped topping for serving, then gently fold the remaining whipped topping into the strawberry-lemon mixture until just incorporated. Do not overmix — you want to keep the filling light and airy.
5. Fill the crust. Pour the filling into the graham cracker crust and smooth the top with a spatula.
6. Freeze. Cover the pie loosely with plastic wrap and freeze for at least 4 hours, or overnight, until firm all the way through.
7. Serve. Remove the pie from the freezer 5–10 minutes before slicing to allow it to soften slightly. Top each slice with a dollop of the reserved whipped topping and garnish with fresh strawberry slices and lemon rounds if desired.

Nutrition (per serving)

Calories: 320 | Protein: 5g | Fat: 12g | Carbs: 49g | Fiber: 1g | Sodium: 180mg