Frozen strawberry lemonade pie

# Ingredient List:

→ Crust

01 - 1 1/2 cups graham cracker crumbs

02 - 1/4 cup granulated sugar

03 - 1/3 cup unsalted butter, melted

→ Filling

04 - 8 oz cream cheese, softened

05 - 14 oz sweetened condensed milk

06 - 1/2 cup frozen lemonade concentrate, thawed

07 - 1 cup fresh strawberries, hulled and pureed

08 - 1 teaspoon lemon zest

09 - 1 teaspoon vanilla extract

10 - 1 1/2 cups whipped topping

→ Topping

11 - 1/2 cup chopped fresh strawberries

12 - Lemon slices or zest, optional

# Steps:

01 - Combine graham cracker crumbs and sugar in a medium bowl. Add melted butter and mix until evenly moistened. Firmly press mixture into bottom and sides of a 9-inch pie dish. Freeze for at least 15 minutes.

02 - Beat softened cream cheese in a large bowl until smooth. Gradually add sweetened condensed milk and continue beating until fully combined.

03 - Add thawed lemonade concentrate, pureed strawberries, lemon zest, and vanilla extract to the cream cheese mixture. Stir thoroughly until evenly blended.

04 - Gently fold whipped topping into the mixture until uniform in texture.

05 - Pour filling into prepared crust and smooth the surface with a spatula. Freeze for a minimum of 4 hours or until firm.

06 - Allow pie to sit at room temperature for 10 minutes before slicing for easier serving. Garnish with additional whipped topping, chopped strawberries, and lemon slices as desired.

# Expert Advice:

01 -

This pie stays chilled and creamy for hours, turning any gathering into a cool retreat from the heat.
The blend of tangy lemonade and sweet strawberries always sparks cheerful requests for second slices at my table.

02 -

Once, I barely thawed the lemonade concentrate and the filling had icy bits—fully thawing is non-negotiable for velvety texture.
I learned the hard way not to skip the crust’s freezer time; if it's not nice and firm, it’ll mix with the filling as you pour.

03 -