No-Bake Strawberry Lemonade Pie Recipe

• servings: 8 servings
• active time: 4 hours 15 minutes
• total time: 4 hours 25 minutes

Ingredients

1 cup sliced fresh strawberries

1 tablespoon fresh lemon juice

2 tablespoons granulated sugar

1 ½ cups graham cracker crumbs

¼ cup brown sugar

6 tablespoons unsalted butter, melted

1 cup pink lemonade concentrate (from a 12-ounce can), defrosted

1 (14-ounce) can sweetened condensed milk

1 (8-ounce) container whipped topping, defrosted

Directions

Place the strawberries, fresh lemon juice, and granulated sugar in a small saucepan over medium heat.

Bring to a boil, then cook until the mixture starts to thicken, about 8–10 minutes. Stir occasionally and break up the strawberries while the mixture cooks. Let cool completely.

In a large bowl, gently mix the graham cracker crumbs, brown sugar, and melted butter.

Pat the graham cracker mixture into the bottom and sides of a 9-inch pie dish. Pat down gently, just until it sticks together.

Freeze until firm, about 15 minutes.

In a large bowl, whisk together the cooled strawberry mixture, the lemonade concentrate, and the sweetened condensed milk.

Fold in the whipped topping.

Pour the mixture into the baked pie crust. Place in the freezer for at least 4 hours to set up.

Cut into slices and serve.

Nutrition

• Serving Size: 171 g
• Calories: 401
• Total Fat: 22 g
• Saturated Fat: 13 g
• Trans Fat: 0 g
• Cholesterol: 61 mg
• Sodium: 141 mg
• Total Carbohydrate: 47 g
• Dietary Fiber: 1 g
• Total Sugars: 40 g
• Protein: 6 g