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Creamy Strawberry Lemonade Icebox Pie with Lemon Zest Whip

creamy strawberry lemonade icebox pie - featured image
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A refreshing no-bake icebox pie combining tart lemonade, fresh strawberries, and a creamy filling topped with lemon zest whipped cream. Perfect for summer gatherings and easy to make with simple ingredients.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 1 cup heavy cream, cold (for filling)
  • 8 ounces cream cheese, softened
  • ½ cup sweetened condensed milk
  • ½ cup fresh lemon juice (about 3 lemons)
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups fresh strawberries, hulled and sliced
  • 1 cup heavy cream, cold (for lemon zest whip)
  • 2 tablespoons powdered sugar
  • 1 tablespoon freshly grated lemon zest

Instructions

  1. Make the crust: In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Stir until mixture resembles wet sand and holds together when pressed (about 3 minutes).
  2. Press the crust: Transfer mixture to a 9-inch pie dish. Press evenly along bottom and sides. Chill in fridge for at least 15 minutes.
  3. Prepare the filling: Beat softened cream cheese with an electric mixer until smooth (2-3 minutes). Gradually add sweetened condensed milk and mix until combined.
  4. Add lemon and vanilla: Slowly mix in fresh lemon juice and vanilla extract. Continue mixing until slightly thickened and smooth.
  5. Whip the cream: In a separate chilled bowl, whip cold heavy cream to stiff peaks. Gently fold whipped cream into cream cheese mixture to keep it light and airy.
  6. Fold in strawberries: Gently fold sliced strawberries into the filling, reserving some for topping if desired.
  7. Assemble the pie: Pour filling into chilled crust and smooth the top. Refrigerate for at least 4 hours or overnight to set.
  8. Make the lemon zest whip: Just before serving, whip cold heavy cream with powdered sugar and lemon zest until soft peaks form.
  9. Serve: Spread or pipe lemon zest whip over chilled pie and garnish with reserved strawberry slices and extra lemon zest if desired.

Notes

Use room temperature cream cheese for smooth filling. Fresh lemon juice and zest provide best flavor. Chill pie at least 4 hours for proper setting. Press crust firmly to avoid crumbling. Frozen strawberries can be used if thawed and drained. For dairy-free, substitute coconut cream and vegan cream cheese.

Nutrition

Keywords: strawberry pie, lemonade pie, icebox pie, no-bake dessert, summer dessert, lemon zest whip, creamy pie

Find it online: https://twirltaste.com/creamy-strawberry-lemonade-icebox-pie-recipe-easy-homemade-dessert-with-lemon-zest-whip/