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Pink Lemonade Pie

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Pink Lemonade Pie


  • Dough for 2 single-crust deep-dish pies


  • 2 cups fresh or frozen strawberries, thawed
  • 1 cup sugar, divided
  • 3 tbsp Sun Orchard Lemon Juice
  • 1 tsp lemon zest
  • ¼ cup cold water
  • 1 envelope unflavored gelatin
  • 16 ounces cream cheese, softened
  • ½ cup heavy whipping cream


Preheat oven to 425°F. Place crusts in 2 ungreased pie tins. Place foil in pan and shape to crust to keep from collapsing in oven. Bake 20-25 minutes before removing foil. Bake additional 3-5 minutes or until golden brown. Let cool.

Place strawberries, ½ cup sugar, lemon juice, and lemon zest in a food processor; let stand 10 minutes. Meanwhile, sprinkle gelatin over cold water; let stand 5 minutes. Pulse strawberry mixture on high until smooth. Microwave gelatin on high until melted, about 10 seconds. Mix into strawberry mixture.

Beat cream cheese and ½ cup sugar until smooth. Gradually beat in cream and strawberry mixture. Transfer filling to crusts. Refrigerate, covered, until set, about 2 hours. If desired, top with whipped cream and lemon slices.