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Make the Crust:
In a bowl, combine graham cracker crumbs, melted butter, and sugar (if using). Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Freeze for 15–20 minutes to set while you prepare the filling. -
Prepare the Filling:
Puree the strawberries in a blender or food processor until smooth. In a large bowl, whisk together condensed milk, lemon juice, and vanilla. Fold in the strawberry puree, then gently mix in the whipped topping until smooth and creamy. -
Assemble the Pie:
Pour the filling into the chilled crust, spreading it evenly. Cover with plastic wrap and refrigerate for at least 4 hours or overnight for best results. -
Serve:
Before serving, garnish with fresh strawberry slices, whipped cream, mint leaves, or crushed graham crackers for extra flavor and texture. Slice and enjoy!
Tips for Best Results
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Fresh or Frozen Strawberries: Frozen strawberries (thawed and drained) work great when fresh ones aren’t available.
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Gluten-Free Option: Swap graham crackers for a gluten-free variety if needed.
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Storage: Keep covered in the fridge for up to 3 days, or freeze for a firmer texture.
Why This Pie Rocks
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No baking needed — keeps your kitchen cool!
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A perfect mix of sweet, tangy, and creamy flavors.
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Easy to make with just a few ingredients and simple steps.