This easy Lemon Strawberry Pie is a delicious dessert for summer parties and picnics. The layers of strawberry pie and lemon cream filling will have you going back for another slice of this summer pie in a hurry.
Why we love this Strawberry Lemon Pie
One of the fun things I like to do in the kitchen is to take existing recipes and mash them together into a completely new and delicious dessert.
This strawberry cream pie happens to be one of those crazy creations. I used a small batch of the filling from this strawberry pie with graham cracker crust and the filling from this strawberry cookie pie to come up with this new pretty and delicious summer pie recipe.
It is so easy to put together, has a layer of strawberry pie filling, and a layer of creamy lemon goodness. One bite and we were all in love with this easy strawberry lemonade pie.
Ingredients for a Strawberry and Cream Pie
With just a few simple store bought ingredients you can make this lemon cream pie with a strawberry pie bottom.
- Pie Crust - homemade or store bought is fine.This does keep this pie from being a completely no bake recipe. You can do a graham cracker crust, but I preferred the taste of these layers with a flakey pie crust.
For the Strawberry Filling
- Strawberries - washed, dried, and diced
- Cornstarch - thickens the filling
- Sugar - sweetens the pie filling
- Strawberry Jello - sweetens, thicken, and add a bright red color
For the Lemon Cream
- Cream Cheese - softened ahead of time
- Lemon Curd - 1 jar from the store or make this Easy Lemon Curd.
- Cool Whip - one large container thawed or use 6 cups of this Homemade Whipped Cream.
For the Topping
- Lemon Slices
- Strawberries
How to make a Lemon Strawberry Pie
The layers in this lemon cream strawberry pie come together easily once the pie crust has been baked and cooled. Make sure to refrigerate the finished pie long enough for each layer to set properly.
- Preheat your oven and set the pie crust out 15 minutes before baking.
- Place your pie plate upside down on the counter. Mold a sheet of tin foil around the outside of the pie plate. Remove the foil and turn the pie plate right side up.
- Unroll the pie crust and place it in the bottom of the pie plate. Fold and crimp the edges of the crust.
- Place the foil mold into the pie crust. This will keep your pie crust from bubbling as it bakes. Bake the crust then remove the foil to let it cool.
- Make the strawberry pie filling and pour it into the bottom of the cooled crust. Refrigerate while you make the lemon cream.
- Beat the cream cheese and lemon curd until creamy. Fold in Cool Whip gently.
- Spread the lemon cream filling on top of the strawberry layer carefully. Refrigerate for at least 4 hours.
- Top the lemon cream pie with Cool Whip swirls, fresh lemon slices, and strawberries right before serving.
Frequently Asked Questions
How do you make this a completely no bake pie?
Use a homemade or ready made graham cracker crust or a golden Oreo cookie crust. Both of those will work and will taste delicious too.
What can use instead of Cool Whip?
You can use homemade whipped cream. Use 2 cups heavy cream and ½ cup powdered sugar to make a stabilized whipped cream first. Then just use the same amount of that in place of the Cool Whip in the recipe.
Can you use a canned pie filling instead of making the homemade strawberry pie filling?
Yes, that will work too. Open a can of filling and pour it into the bottom of the crust. Just be aware that canned pie filling will not set up like the pie filling made with Jello, so it will be a looser set pie after it chills.
Other Easy Pie Recipes
- Chocolate Coconut Pie
- Peanut Butter Butterfinger Pie
- Strawberry Pretzel Pie
- No-Bake Jello Pie
- Oreo Cream Pie recipes
- Chocolate Banana Cream Pie
- Apple Pie Cheesecake
- Best Cherry Pie
- Chocolate Peanut Butter Pie
Recipe
Lemon Strawberry Pie Recipe
This easy Lemon Strawberry Pie is a perfect dessert for summer parties and picnics. The layers of strawberry pie filling and lemon cream will have you going back for another slice in a hurry.
Ingredients
- 1 refrigerated pie crust
- 2 cups diced strawberries
- ½ cup water
- ⅓ cup granulated sugar
- 1 Tablespoon cornstarch
- ½ of a 3 ounce box strawberry Jello
- 1 - 8 ounce package cream cheese, softened
- ¾ cup lemon curd
- 1 - 16 ounce container Cool Whip, thawed and divided
- 2 fresh lemons
- 5 whole strawberries
Instructions
- Bake the pie crust in a 9 ½ inch deep dish pie plate according to the package directions. Cool completely.
- Whisk together the water, sugar, and cornstarch in a saucepan. Bring to a boil. Let boil for 1 minute. Stir in the Jello powder. Let the mixture cool for 10-15 minutes.
- Stir the strawberries into the Jello mixture and spoon into the cooled crust. Refrigerate while you make the lemon cream.
- Beat the cream cheese and lemon curd until creamy. Fold in 1 ½ cups Cool Whip gently. Spread on top of the strawberry filling without disturbing the filling.
- Spread 2 cups Cool Whip on top of the lemon filling. Refrigerate at least 4 hours.
- Use a piping bag and icing tip 1M to make 8 Cool Whip swirls around the edge of the pie.
- Cut 4 of the whole strawberries in half and place on the Cool Whip swirls. Add lemon slices in between the swirls. Add one whole slice in the center and place the last whole strawberry on top.
Recommended Products
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Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 360Total Fat: 24gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 25mgSodium: 166mgCarbohydrates: 34gFiber: 2gSugar: 22gProtein: 4g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
Charissa
Soo....is this pie on the sweeter side? And if it is how could I make it more tart?
Jocelyn
This is definitely more of a sweet pie because of the ingredients. One thing you could do is use 1/4 cup lemon juice and 1/4 cup water when you make the strawberry layer (instead of all water). This will add some tart flavor. Another thing would be to stir fresh lemon zest from 2-3 lemons into the lemon filling to add some more lemon flavor. Without trying it, I'm not sure how much tartness that will add. Keep me posted if you try it!
Dawn
Can you make this a day ahead?
Jocelyn
Yes, it would be fine made 1 day ahead of time. I hope you enjoy it!
Dawn
Every time I tried to print the recipe the "cookies" disclosure came up and it blocked out a portion of the recipe. It moved so fast to print that i could not x out of the disclaimer. Frustrated
Jocelyn
Oh, no! That should not be happening! That notification is not set to show up on the print page. Are you able to get a picture of what you are seeing and email it to me? I tried to replicate what you are seeing, but it never did it for me on both of my computers. If I can send a photo of the issue to my support team, they are able to fix issues easier and faster.
Dawn Albrecht
Instructions
1. Stir together sugar, zest, juice, and butter in a saucepan. Heat over low heat until melted and
dissolved, stirring occasionally.
2. Whisk the eggs in a separate bowl. Whisk in 1/4 cup hot sugar mixture to temper the eggs. Repeat
with another 1/4 cup.
3. Whisk the tempered eggs into the hot sugar mixture in the saucepan. Cook over low-medium heat.
Stirring continuously, for 8-10 minutes. Do not let the mixture bubble or boil.
4. Remove from heat and pour mixture through a fine mesh strainer to remove the zest and any lumps.
Use the back of a spoon to push the mixture through.
5. Place a piece of plastic wrap over the warm mixture, making sure it touches the surface of the lemon
curd. This will keep a film from forming as it cools.
6 Refingeraté until completely chilled a Haside
Store dirtight 2-3w
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or freeze w
Ok
to lur Sorry it’s kind of crazy but I inserted the text from a picture on my phone but I tried printing it a number of different times and that disclaimer kept coming up even in the print preview and I couldn’t get it out. It wouldn’t Allow me to take a photo of the print but you kinda get the gist of it above and I had written handwritten the directions on the bottom so that’s why it seems so weird
Jocelyn
Are you seeing this on the lemon curd instructions? What you sent is not in the strawberry pie recipe card, but I have notes to go to the lemon curd. Sorry, just trying to narrow down the problem. Also, if you are on a iMac you can screen shot the issue by holding down shift, command, 3 and it will take a screen shot of your screen.
Clay
Can I use frozen strawberries instead of frozen ones?
Jocelyn
I haven't tried using frozen berries in place of the fresh, but it should work. Thaw the berries in a bowl and use the liquid from the defrosted berries instead of adding the 1/2 cup of water to it. Keep me posted if you do it and how it turns out.
Gail
This is definitely a new family favorite! I used my own homemade Lemon Curd and fresh whipped cream.
Kelly
Has anyone tried using a graham cracker crust?
Jocelyn
I haven't tried one yet, but I think it would be really good. I use graham cracker crusts when I make these mini strawberry pies which is basically the same strawberry filling. https://insidebrucrewlife.com/mini-strawberry-pies/
Gena
This looks and sounds amazing. I need a dessert for work so I am going to double this for a 9x13 dish. Sure hope it works.
Jocelyn
It should work just fine in this pan if you double it. I would roll two pie crusts together and press it into the bottom and sides of the 9x13 pan and bake it that way. I hope you enjoy the pie!!!
Karen
What are the ingredients in the cool whip plz?
Jocelyn
You buy the Cool Whip in the freezer aisle of most grocery stores. I hope that helps.
Nadine
How much cool whip do you use for the cream cheese and lemon curd mixture?
Jocelyn
Step 4 in the recipe card says to fold in 1 1/2 cups of Cool Whip. Were you just reading the how to section of the blog post? The full and complete recipe is at the bottom of most recipe blog posts. I hope that helps and you enjoy the pie. 🙂
Kp
Made this yesterday. SO REFRESHING! I might double the strawberry jello portion next time to see how that might be. Hubby REALLY liked it just as it is. Thanks so much for sharing!
Jocelyn
I'm so glad you guys liked the pie. If you double the strawberry filling, make sure you pie pan is big enough to hold all of it.
Becky Hardin
Delicious! The perfect summertime dessert.
Harini
What a stunning, refreshing and vibrant summer dessert. Excellent!
Natasha
Looks so perfect for summer! Light and refreshing - yum!
Sara Welch
This is so light and decadent! Will be perfect for my sister's baby shower this weekend!
Anna
This pie is perfect for summer weekends! So delicious and fun to make!
lauren kelly
This is the perfect summer pie! I love these flavors!
Barb M
I used a graham cracker crust instead of making a pie crust. It was delicious!