This Frozen Strawberry Pie recipe has a fluffy strawberry cream cheese filling made with homemade strawberry syrup, sweetened condensed milk, lemon juice and zest, and whipped cream. The filling is poured into a pre-baked graham cracker crust, and popped in the freezer to set. Serve slightly frozen for a refreshing dessert that will cool you down on a warm spring or summer day.
The Perfect Spring Dessert for Any Occasion
Frozen Strawberry Pie is just the thing when the weather starts warming up and you want something cool, creamy, and full of fresh strawberry flavor without feeling too heavy. A little lemon zest and juice keep it bright and balanced.
It starts with a homemade graham cracker crust that’s baked just long enough to set. The filling comes together quickly with strawberry syrup, whipped cream, sweetened condensed milk, cream cheese, and a touch of lemon. Once it’s in the crust, the freezer does the rest of the work.
The result is smooth and creamy but still light enough for spring and summer gatherings. It’s an easy make-ahead dessert that holds well in the freezer for a couple of months, so you can check dessert off your list early.
This is a great option for Easter, Mother’s Day, or any time strawberries start showing up at the market. You can dress it up in a tart pan or keep it simple in a standard pie dish. And if you’re looking for more options like this, I’ve got lots of Southern pies, cobblers and crisps that are just as easy to share.
The only catch is that it doesn’t hold up well in the heat, so it’s best served straight from the freezer. If you need something more picnic-friendly, try my strawberry cheesecake pie instead.
The Perfect Ingredients for a Creamy Frozen Dessert
Here are a few key ingredients that make this pie work. (Full measurements are in the recipe card.)
Fresh or frozen strawberries both work since they’re cooked down into a syrup.
Your Go-To Recipe for Homemade Frozen Strawberry Pie
Step One: Make the Crust
Step Two: Prepare the Strawberry Syrup
Step Three: Make the Filling
Tip: Make sure the cream cheese is at room temperature to avoid lumps. If you’re in a hurry, you can soften cream cheese quickly.
Step Four: Freeze and Decorate
Easy Ways to Change It Up
Crust: Try a pecan crust for a slightly nutty flavor.
Berries: Swap strawberries for blackberries or blueberries for a different twist.
This frozen strawberry pie is one of those desserts you’ll come back to all season long, easy to make, easy to serve, and always a hit.
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Ingredients
Graham Cracker Crust:
- 1 ½ cups graham cracker crumbs 12 graham crackers
- 3 tablespoons sugar
- ⅛ teaspoon salt
- 6 tablespoon butter
Filling:
- 11/2 cup chopped strawberries
- ¼ cup sugar
- 1 tablespoon water
- 4 ounces cream cheese room temp
- ¾ cup sweetened condensed milk
- 1 tablespoon lemon zest
- ⅓ cup lemon juice 2-3 lemons
- 1 cup heavy cream
Optional topping:
- 1 cup strawberries quartered
- 1 tablespoon strawberry jam
Instructions
- Preheat the oven to 350º.
- Add graham crackers, sugar and salt to a food processor and process until you have fine crumbs. Add 6 tablespoons of melted butter and process to combine. Place in the bottom and up the sides of a tart pan with a removable bottom, tapping down with the bottom of a flat cup. Place on a baking sheet and bake at 350º for 8 minutes. Let cool before filling.
Filling:
- Add 1 ½ cups chopped strawberries, sugar and water to a saucepan and cook over medium-high heat until it boils. Reduce the heat to medium and simmer until the fruit is soft and it starts to thicken. A wooden spoon will sizzle when it is dragged through it. Strain through a fine mesh sieve, pressing all of the liquid out. Let the syrup cool, throw out the solids.
- Use an electric mixer to beat the cream cheese on medium-high until smooth and creamy. Add the sweetened condensed milk and beat until it is smooth and there are no lumps. Add the strawberry syrup, lemon zest and lemon juice and beat until smooth.
- In a separate bowl, beat the cream until medium peaks form. Gently fold into the strawberry mixture until no streaks are present. Spoon into the cooled crust and even the top with an offset spatula or knife. Freeze for at least 4 hours until firm.
Topping:
- Warm the jam in the microwave until runny, then stir into the quartered strawberries. Let sit for 15 minutes.
- Remove the pie from the freezer and remove the tart pan. Let sit for 10 minutes before slicing. Top with strawberries.
Notes
- This is meant to be served slightly frozen and not at room temperature. It won’t melt at room temperature but it will get soft.
- You can use fresh or frozen strawberries. If using frozen, let them drain first.
- You can make this in a pie pan instead of a tart pan.
