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Refreshing Strawberry Lemonade Pie

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A light and creamy strawberry lemonade pie with a homemade graham cracker crust, perfect for summer gatherings and easy to make in under an hour.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 10 full sheets)
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar (optional)
  • 1 cup fresh strawberries, hulled and sliced
  • 1 cup granulated sugar
  • ¼ cup fresh lemon juice (about 2 lemons)
  • 1 tablespoon lemon zest
  • 8 ounces cream cheese, softened
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 envelope (about 2 ½ teaspoons) unflavored gelatin powder
  • ¼ cup cold water
  • Extra sliced strawberries (optional, for garnish)
  • Whipped cream (optional, for garnish)
  • Fresh mint leaves (optional, for garnish)

Instructions

  1. Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until the mixture feels like wet sand and sticks together when pressed.
  2. Transfer the crumb mixture into your 9-inch pie dish. Using the back of a spoon or your fingers, press it evenly along the bottom and up the sides to form a solid crust about ¼ inch thick.
  3. Bake for 8-10 minutes until lightly golden and fragrant. Let it cool completely on a wire rack.
  4. Hull and slice the strawberries. Toss them with ¼ cup of sugar and set aside to macerate for about 10 minutes.
  5. Sprinkle gelatin over cold water and let it sit for 5 minutes to bloom. Gently warm the mixture in a saucepan over low heat, stirring until the gelatin dissolves completely. Do not boil.
  6. In a large bowl, beat the softened cream cheese until smooth. Add the sour cream, remaining sugar, lemon juice, lemon zest, and vanilla extract. Mix until creamy and combined.
  7. Gently fold the macerated strawberries with their juices into the cream cheese mixture, then slowly stir in the dissolved gelatin.
  8. Pour the filling into the cooled graham cracker crust. Smooth the top with a spatula.
  9. Refrigerate the pie for at least 4 hours, preferably overnight, to firm up and meld flavors.
  10. Before serving, garnish with extra strawberry slices, whipped cream, and fresh mint leaves if desired. Slice and enjoy.

Notes

Let cream cheese soften at room temperature for at least 30 minutes before mixing. Do not boil gelatin; warm gently until dissolved. Macerate strawberries with sugar to enhance flavor and moisture. Press crust evenly to avoid cracks. Chill pie overnight for best texture and flavor. For dairy-free, substitute cream cheese and sour cream with coconut-based alternatives and use agar-agar instead of gelatin. For gluten-free crust, use almond flour or gluten-free cookies.

Nutrition

Keywords: strawberry lemonade pie, summer dessert, graham cracker crust, easy pie recipe, refreshing pie, creamy lemon pie

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