By: Jill Mills Posted: May 27, 2026

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Made with a few simple ingredients like lemonade concentrate and fresh strawberries, this Strawberry Lemonade Pie features layers of creamy lemonade pie filling topped with strawberry swirl. This tangy, fruity no-bake pie is going to be the dessert of the summer!

A slice of strawberry lemonade pie on a stack of white plates

I’ve been making frozen lemonade pie for years, and it’s always a hit in the summer. When I saw the Cracker Barrel Strawberry Lemonade Icebox Pie, I knew I had to try making it. Instead of just plain lemonade, this pie features a luscious lemonade pie filling layered with a sweet strawberry swirl in a graham cracker crust.

If summer could be captured in one single pie, I’m pretty sure this strawberry lemonade pie would be it! It’s now in regular rotation with some of my other favorite no-bake summer desserts, like orange creamsicle pie and strawberry delight.

Why I Love This Strawberry Lemonade Pie

Perfect for summer. Not only does this pie have fruity summery flavors, but it’s served frozen, which is refreshing on a hot day. Plus, making it doesn’t require turning on the oven, which is always a plus.
Tangy, fruity flavor. This pie alternates layers of creamy, tangy lemonade and tart strawberry swirl. I opted to use real strawberries, so there’s actual fruit in the pie instead of just fruit flavor. The sweetened condensed milk and a bit of sugar help balance the tartness without making it too sweet.
Make-ahead friendly. Strawberry lemonade pie is a frozen dessert and it needs to chill for at least 4 hours, so making ahead is both a requirement and a bonus. The best part? It stays good for weeks, so you can make it more than a day in advance!

Overhead view of the ingredients needed to make strawberry lemonade pie

Key Ingredients

Let’s take a look at the ingredients needed to make this easy summer dessert. The exact measurements can be found in the recipe card below.

Crust

Graham cracker crumbs – While you can buy crumbs now, I like to just crush graham crackers in a ziploc bag with a rolling pin.
Butter – Salted or unsalted will both work. The butter holds the crust together.
Sugar – Sweetens and helps bind the crust.

Filling

Sweetened condensed milk – The sweet, creamy base to the filling. Be sure to use condensed milk and not evaporated milk.
Whipped topping – Such as Cool Whip or similar store brand.
Lemonade concentrate – Frozen concentrate adds the tangy lemonade flavor. Just let it thaw before using.
Strawberries – Fresh or frozen strawberries work. If using frozen, thaw and pat dry with paper towels to remove excess moisture.
Sugar – Sweetens the filling.
Garnishes – Whipped cream, strawberry, and mint.

How To Make Strawberry Lemonade Pie

This easy pie recipe requires no baking or cooking, which I love. The printable instructions can be found in the recipe card below.

Lemonade pie filling in a graham cracker crust

Make the crust. Melt the butter. Stir it into the graham cracker crumbs and sugar. Press firmly into the pie pan. Refrigerate while you make the filling.
Make the lemonade filling. Whisk together the sweetened condensed milk, whipped topping, and lemonade concentrate.
Make the strawberry filling. Add the strawberries, sugar, vanilla, and water to a blender. Blend until smooth.
Assemble. Pour half of the strawberry mixture into the pie crust. Slowly pour the lemonade filling on top. Finish by adding the remaining strawberry filling in dollops across the lemonade filling. Use a toothpick to swirl the layers.
Freeze. Place in the freezer for at least 4 hours.
Enjoy. Before serving, garnish with chopped strawberries.

Overhead view of a slice of strawberry lemonade pie on a white plate

Tips for Success

Here are a few easy tips to keep in mind when making this strawberry lemonade pie.

Press the crust firmly. When baking the crust into the pie pan, use the bottom of a glass or measuring cup to firmly press it down. If it’s loosely packed, the crust will crumble when sliced.
Thaw the lemonade. This recipe uses the canned lemonade concentrate from the freezer section for the tangy lemon flavor. Just be sure to pull it from the freezer and thaw it before starting.
Swirl the top layer (or not). I like to swirl the final dollops of strawberry filling into the lemonade layer for a pretty swirled effect. However, you can keep them in separate layers if desired.
Freeze before serving. The layers of this strawberry lemonade pie will be extremely soft and almost liquid at first. They need at least 4 hours to chill in the freezer – longer is better.

Proper Storage

Strawberry lemonade pie needs to stay in the freezer. Remove it only when serving and keep in mind the layers will melt relatively quickly (so don’t let it sit outside on a hot summer day at a picnic).

Leftovers stored in a freezer safe container will last for up to 3 months.