Name: Strawberry Lemonade Dream Pie
Ingredients: 1 ½ cups graham cracker crumbs (or digestive biscuits, crushed); ⅓ cup granulated sugar; 6 tablespoons unsalted butter, melted; 2 cups fresh strawberries, hulled and chopped (or thawed frozen, well drained); ¾ cup granulated sugar (adjust to taste depending on sweetness of strawberries); ¼ cup fresh lemon juice (about 1–2 lemons); Zest of 1 lemon; 1 package (about 8 oz / 225 g) cream cheese, softened; 1 cup heavy whipping cream, cold; ½ teaspoon vanilla extract; Fresh strawberry slices; Lemon wedges or thin lemon slices; A few grated lemon zest; Whipped cream dollops

Description

This Strawberry Lemonade Dream Pie is a refreshing, creamy dessert bursting with bright strawberry and tangy lemon flavors — a perfect balance of sweet and zesty. It’s ideal for spring and summer gatherings, light desserts after dinner, or whenever you want a cool, fruity treat.

Ingredients

Scale

Crust

1 ½ cups graham cracker crumbs (or digestive biscuits, crushed)
⅓ cup granulated sugar
6 tablespoons unsalted butter, melted

Filling

2 cups fresh strawberries, hulled and chopped (or thawed frozen, well drained)
¾ cup granulated sugar (adjust to taste depending on sweetness of strawberries)
¼ cup fresh lemon juice (about 1–2 lemons)
Zest of 1 lemon
1 package (about 8 oz / 225 g) cream cheese, softened
1 cup heavy whipping cream, cold
½ teaspoon vanilla extract

Optional Topping / Decoration

Fresh strawberry slices
Lemon wedges or thin lemon slices
A few grated lemon zest
Whipped cream dollops

Instructions

1. Prepare the Crust

In a bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined.
Press the mixture firmly into the bottom and slightly up the sides of a 9-inch pie dish.
Chill the crust in the refrigerator for at least 15–20 minutes to set.

2. Make Strawberry-Lemon Base

In a medium bowl, combine chopped strawberries, sugar, lemon juice, and lemon zest.
Let sit for 10–15 minutes until strawberries soften and release juice.
Lightly mash the mixture with a fork to create a chunky purée.

3. Prepare Cream Cheese Filling

In a separate bowl, beat softened cream cheese until smooth.
In another bowl, whip the cold heavy cream and vanilla extract until soft peaks form.
Gently fold the whipped cream into the cream cheese until smooth and fluffy.

4. Assemble the Pie

Spread half of the cream cheese mixture evenly over the chilled crust.
Spoon the strawberry-lemon mixture over the cream layer, distributing evenly.
Spread the remaining cream cheese mixture on top, smoothing the surface nicely.

5. Chill & Set

Refrigerate the pie for at least 4 hours (or overnight) to allow layers to firm and flavors to meld.

6. Garnish & Serve

Just before serving, top with fresh strawberry slices, lemon wedges, a sprinkle of lemon zest, or extra whipped cream if desired.
Keep chilled until ready to serve.

Notes

Use fully softened cream cheese for a smooth, lump-free filling.
Drain strawberries well if using frozen — excess liquid can make filling runny.
Let the pie chill long enough so layers set neatly.
Taste the strawberry-lemon mixture before folding — adjust sugar or lemon to your taste.