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Frozen Strawberry Pie is a perfect dessert to enjoy on a hot summer evening. Lightly sweetened strawberries smothered in whipped topping and encased in a buttery graham cracker crust. So yummy!
When I was a girl, I remember my mom brought home a frozen pie from the grocery store. And we thought Heaven had come down to Earth! I think it might have been a Key Lime Pie or a Lemon Pie (with those pretty piped rings of whipped topping along the outer edge) or Frozen Strawberry Pie. They were wonderful. Sweet, and creamy, and ice cold.
Wanting to see if I could recreate a similar dessert, I tried my hand at frozen pies one summer. I made Frozen Peanut Butter Pie, Key Lime Pie, and this one with strawberries. They were all so easy to make and very satisfying after a hot summer day. My husband loves this strawberry pie. I’m eager to make a lemonade pie next!
Ingredients for Frozen Strawberry Pie
(See the full recipe at the bottom of this post.)
Directions for Making this Recipe
Gather the ingredients so you have everything close at hand on the counter or table.
You may use fresh or frozen strawberries for this recipe. Because the pie is going to be frozen, I prefer to use frozen, but either work.
Prepare the Crust
Place a sleeve of graham crackers in a quart freezer bag. Squeeze out the extra air inside and then zip it up. Crush the crackers with a rolling pin. Roll back and forth, over and over until you have fine crumbs. One sleeve of graham crackers should equal 1 1/4 cups of crumbs.
In a medium bowl, mix together graham cracker crumbs, sugar, and melted butter with a fork until combined. Press into an 8-9″ pie plate and refrigerate.
This is the same recipe I use for many of my cheesecake recipes. Sometimes I will bake the crust for 4-5 minutes to set it, but it is not necessary to do so for this recipe. See my Cherry Cheesecake Dessert Here.
If time or effort is restricted, you may also opt to use an already prepared graham cracker crust from the store.
Make the Filling
Add the strawberries to the bowl of a blender, along with the lemon juice.
The last time I made this pie, I used a blender to mix the strawberry filling, which worked really well to puree everything together. You could also use a food processor. Or if you prefer chunkier pieces of strawberries, you could use a potato masher.
When the strawberries are nice and pureed, add the sweetened condensed milk and pulse until thoroughly combined.
Add Whipped Topping to the Pie
Pour the strawberry filling into the graham cracker crust, spreading it to the edges until even.
For a creamier filling, go ahead and add the whipped topping to the strawberry mixture and place all of it in the graham cracker crust. The last time I made this recipe, my pie plate must have been much smaller, as there was no way it would all fit in my pan. So, I added the whipped topping to the top as decoration. And it was delicious.
Cover with aluminum foil or plastic wrap and freeze for about 20 minutes. Once the pie filling has set, you may top it with whipped topping, spread on with a knife, or placed in a decorating bag and piped onto the strawberry filling. Cover and return the pie to the freezer and allow to set for at least 6 hours until completely firm.
To serve, set pie out for about 10-12 minutes to allow for easier cutting. This recipe serves 8-10 people.
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Frozen Strawberry Pie
(As an Amazon Associate, I earn from qualifying purchases.)
Ingredients
Graham Cracker Crust
- 1 1/4 cups graham cracker crumbs (1 sleeve, crushed)
- 1/4 cup granulated sugar
- 6 tablespoons butter (melted)
Strawberry Filling
- 3-4 cups fresh or frozen strawberries
- 14 oz sweetened condensed milk
- 2 tablespoons lemon juice
- 8 oz frozen whipped topping (thawed)
Instructions
- Gather the ingredients so you have everything close at hand on the counter or table.
- If using fresh strawberries, remove the tops and slice strawberries into small pieces. If frozen, place in microwave and cook to defrost.
Prepare the Graham Cracker Crust
- Place a sleeve of graham crackers inside a quart freezer bag. Squeeze out the extra air and zip it closed. Crush the crackers with a rolling pin, rolling over and over it, until finely crushed.
- In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter with a fork until combined. Press into pie plate and refrigerate.
Make the Strawberry Filling
- Add the strawberries to the bowl of a blender, along with the lemon juice. (You could also use a food processor, or for chunkier strawberries, mash with a potato masher.)
- When the strawberries are nicely pureed, add the sweetened condensed milk and pulse until thoroughly combined.
Add Whipped Topping to the Pie
- Pour the strawberry filling into the graham cracker crust, spreading it to the edges until even.
- (For a creamier filling, add the whipped topping to the strawberry mixture and place all of it in the graham cracker crust. You will need a large pie plate for this option.)
- Cover with aluminum foil or plastic wrap and freeze for about 20 minutes. Once the pie filling has set, you may top it with whipped topping, spread on with a knife, or placed in a decorating bag and piped onto the strawberry filling. Cover and return the pie to the freezer and allow to set for at least 6 hours until completely firm.
- To serve, set pie out for about 10-12 minutes to allow for easier slicing. Serves 8-10.
I hope you will enjoy this frozen pie as much as we do!