Strawberry Lemon Cream Pie

45 minutes


10 slices

One of my favorite things to do is to reimagine foods as different foods. Whether it’s an iconic dessert as cinnamon rolls, salads as sandwiches, or in this case, a summery drink as a pie. If you were to take strawberry lemonade, but make it pie, this is how I would envision it. Tart bright lemons mixed perfectly with sweet strawberries married together and baked into a 50-50 graham and Nilla wafer crust. I now pronounce you zesty and delicious!

Zesty & Creamy

Like with key lime pie, both fresh zest and lemon juice are super important to a truly delicious dessert. Like, don’t make it any other way because pre-bottled lemon juice will absolutely not do this pie any justice. Just trust me. Go with fresh. One thing you definitely CAN substitute is the greek yogurt. In a pinch, I’ve found that sour cream works just as well with great results.

For the puree, make sure you prepare this and allow it to cool before you drizzle it over the filling. I tend to make this to start so it has plenty of time to cool, or even throw it together the night before and refrigerate it until I’m ready to use it.

Stabilized whip cream lasts a whole lot longer than regular whipped cream find my recipe {here} and fold in a few spoonfuls of the strawberry puree to flavor it. Then either pipe it or spread it over the top of the pie before serving. Stabilizing the whipped cream with gelatin will help it stay light and fluffy while holding its shape.

Lastly, if you are eating gluten free, you can always sub this crust for a gluten free one, or make one using gluten free cookies and graham crackers. Just check it sooner because GF cookies tend to burn a bit more easily. Let’s get baking!

Strawberry Whipped Cream makes for a gorgeous crown!
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Adjust Servings
3/4cup graham crackers, crushed
3/4cup Nilla wafers
1/2cup butter, melted
1/4cup white sugar
1tablespoon brown sugar
28ounces sweetened condensed milk
1/2cup greek yogurt or sour cream
2lemons zest
3/4 cup fresh lemon juice
2teaspoons vanilla extract
strawberry puree
1/2cup fresh or frozen strawberries
1/4cup water
1tablespoon white sugar
1tablespoon cornstarch



Make the Puree

Combine the strawberries, sugar, and water in a sauce pan and cook on medium low until the berries break down, stirring often. Mash the fruit as it cooks. Sprinkle in the corn starch and stir until thickened. Set aside to cool.
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Make the Crust

Preheat oven to 350. Crush the graham crackers and Nilla wafers together to a fine consistency. Add the melted butter and sugars and stir together until the butter is evenly distributed. Firmly press mixture into the bottom and sides of a 10 inch pie pan using the bottom of a measuring cup to make sure it's evenly compacted. Bake crust for 8 minutes. Allow to cool for about 30 minutes.
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Make the Filling

Whisk together sweetened condensed milk, greek yogurt (or sour cream), lemon juice, and lemon zest. Pour into pie crust and spread smooth. Drizzle some of the strawberry puree over the top of the lemon and swirl using a toothpick or skewer.
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Bake the Pie

Bake at 350 for 10 minutes. Allow to cool for 10 minutes and then chill in the refrigerator for minimum 2 hours. Then top with fresh or stabilized whipped cream with some of the strawberry puree folded in.
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