Lemon Cream Strawberry Pie Recipe - Inside BruCrew Life (2024)

Published: May 20, 2019 · Modified: Jun 21, 2021 by Jocelyn · As an Amazon associate, I earn from qualifying purchases. This post may contain affiliate links · 26 Comments

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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

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

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

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield: 10Serving Size: 1
Amount 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.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

More Pie

Cherry Cream Cheese Pie
Mudslide Pie
Blackberry Dump Cake
Peanut Butter Pudding Pie

Reader Interactions

Comments

Dawn
January 20, 2022 at 2:01 pm
Can you make this a day ahead?
Reply
- Jocelyn
  January 20, 2022 at 3:38 pm
  Yes, it would be fine made 1 day ahead of time. I hope you enjoy it!
  Reply
Dawn
January 19, 2022 at 9:10 pm
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
Reply
- Jocelyn
  January 20, 2022 at 9:54 am
  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.
  Reply
  - Dawn Albrecht
    January 20, 2022 at 2:04 pm
    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
    We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will
    assume that you are happy with it.
    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
    January 20, 2022 at 3:35 pm
    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
June 30, 2021 at 1:23 pm
Can I use frozen strawberries instead of frozen ones?
Reply
- Jocelyn
  June 30, 2021 at 10:38 pm
  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.
  Reply
  See Also
  Easy Indoor Smores Cup Recipe
Gail
July 11, 2020 at 9:11 pm
This is definitely a new family favorite! I used my own homemade Lemon Curd and fresh whipped cream.
Reply
Kelly
July 02, 2020 at 3:12 pm
Has anyone tried using a graham cracker crust?
Reply
- Jocelyn
  July 02, 2020 at 8:02 pm
  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/
  Reply
Gena
June 16, 2020 at 11:45 am
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.
Reply
- Jocelyn
  June 16, 2020 at 1:04 pm
  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!!!
  Reply
Karen
July 29, 2019 at 10:58 am
What are the ingredients in the cool whip plz?
Reply
- Jocelyn
  July 29, 2019 at 12:41 pm
  You buy the Cool Whip in the freezer aisle of most grocery stores. I hope that helps.
  Reply
  - Nadine
    March 13, 2023 at 6:20 am
    How much cool whip do you use for the cream cheese and lemon curd mixture?
  - Jocelyn
    March 13, 2023 at 11:26 am
    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
July 14, 2019 at 7:24 pm
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!
Reply
- Jocelyn
  July 15, 2019 at 10:11 am
  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.
  Reply
Becky Hardin
May 21, 2019 at 1:53 am
Delicious! The perfect summertime dessert.
Reply
Harini
May 20, 2019 at 10:19 pm
What a stunning, refreshing and vibrant summer dessert. Excellent!
Reply
Natasha
May 20, 2019 at 8:24 pm
Looks so perfect for summer! Light and refreshing - yum!
Reply
Sara Welch
May 20, 2019 at 5:57 pm
This is so light and decadent! Will be perfect for my sister's baby shower this weekend!
Reply
Anna
May 20, 2019 at 5:30 pm
This pie is perfect for summer weekends! So delicious and fun to make!
Reply
lauren kelly
May 20, 2019 at 4:22 pm
This is the perfect summer pie! I love these flavors!
Reply
- Barb M
  September 26, 2020 at 3:36 pm
  I used a graham cracker crust instead of making a pie crust. It was delicious!
  Reply