No-Bake Strawberry Parfait and Lemonade Pies | CookOS

No-Bake Strawberry Parfait and Lemonade Pies

Name: No-Bake Strawberry Parfait and Lemonade Pies
Prep time: 15 min
Total time: 15 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 cup frozen strawberries (partially thawed); 1/2 cup sugar; 1 unbeaten egg white; 1/2 cup heavy cream; 1 precooked pie crust; 1 14 oz. can sweetened condensed milk (chilled); 1 12 oz. container whipped topping (thawed); 1 6 oz. can frozen lemonade (pink or yellow, partially thawed); 1 precooked graham cracker pie crust

These two no-bake frozen pies combine fresh strawberries and tart lemonade into light, refreshing summer desserts that require no baking and chill in the freezer.

🌍American 🥗Vegetarian 🏷️Frozen 🏷️No-bake 🏷️Summer 🏷️Dessert Strawberry

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Total

15 min

Servings

Difficulty

Medium

Est. Cost

$19–$31

Recipe Source

View original recipe

From Recette Magazine

Ingredients

1 cup frozen strawberries (partially thawed)
1/2 cup sugar
1 unbeaten egg white
1/2 cup heavy cream
1 precooked pie crust
1 14 oz. can sweetened condensed milk (chilled)
1 12 oz. container whipped topping (thawed)
1 6 oz. can frozen lemonade (pink or yellow, partially thawed)
1 precooked graham cracker pie crust

9 Ingredients

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Instructions

1
For Strawberry Parfait Pie: Combine berries, sugar and egg white in a large bowl. Beat together until stiff (about 5-8 minutes).
2
In a separate bowl, whip the cream until stiff peaks form.
3
Gently fold the whipped cream into the berry mixture.
4
Spoon the filling into the precooked crust and freeze for 4-6 hours.
5
Slice and serve frozen.
6
For Lemonade Pie: In a large bowl, gently fold condensed milk into the whipped topping.
7
Add the lemonade and continue to fold together until combined.
8
Spoon into the crust and freeze overnight.
9
Serve plain or with a garnish of candied lemon peel or fresh mint leaves.

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Tips & Notes

Pro tips

Use partially thawed frozen strawberries and lemonade concentrate for the right consistency; fully thawed fruit adds excess moisture.
Beat the egg white to stiff peaks for the strawberry pie—this creates airiness and stabilizes the filling.
Chill the condensed milk and whipped topping before mixing for the lemonade pie; cold ingredients blend more smoothly.
Freeze both pies solid (4–6 hours minimum) before slicing to prevent the filling from sliding or slumping.

Substitutions

Precooked pie crust → homemade graham cracker crust (for consistency with second recipe)
Whipped topping → freshly whipped heavy cream sweetened with powdered sugar (yields denser, less stable filling)
Pink lemonade → yellow lemonade (flavor only, no texture change)
Heavy cream → evaporated milk (less rich, thinner whipped texture)

Storage & make-ahead

Freeze both pies covered for up to 2 weeks. Thaw 10–15 minutes at room temperature before slicing for easier serving.

Common Questions

Can I make these pies ahead of time?

Yes, both pies are ideal for make-ahead. Prepare them, freeze, and store for up to 2 weeks before serving.

How long does it take for these pies to freeze?

Allow 4–6 hours in the freezer, or overnight for best results and firm texture.

Can I use fresh strawberries instead of frozen?

Frozen strawberries work best for texture and stability. If using fresh, partially freeze them first to avoid excess moisture.

What if I don't have whipped topping?

Whip heavy cream with sugar to stiff peaks as a substitute, though texture and sweetness will differ slightly.

Can these pies be made dairy-free?

Not easily—condensed milk and whipped topping are core ingredients. Dairy-free condensed milk and coconut whipped topping may work but will alter flavor and texture.