No-Bake Lemon Strawberry Pie
This No-Bake Lemon Strawberry Pie is the perfect refreshing dessert for warm days, holidays, and family gatherings. With a buttery graham cracker crust, layers of soft lemon cream cookies, fluffy Cool Whip, and juicy fresh strawberries, every bite is light, creamy, and bursting with citrus flavor. Best of all, it’s incredibly easy to make with just a handful of ingredients.
Why Everyone Loves This Recipe
- No baking required after preparing the crust.
- Fresh strawberries add natural sweetness.
- Creamy, light, and refreshing.
- Perfect make-ahead dessert.
- Ideal for spring, summer, and holidays.
- Simple ingredients and beginner-friendly.
Ingredients Overview
- Graham Cracker Crumbs – Create a buttery, crisp pie crust.
- Melted Butter – Holds the crust together while adding richness.
- Lemon Cream Cookies – Add sweet lemon flavor and soften beautifully after chilling.
- Milk – Softens the cookies for a cake-like texture.
- Cool Whip – Makes the filling light, creamy, and fluffy.
- Fresh Strawberries – Add freshness, color, and juicy sweetness.
- Blueberry Lemon Pie – Replace strawberries with fresh blueberries.
- Mixed Berry Pie – Use strawberries, raspberries, and blueberries together.
- Extra Lemon Flavor – Add fresh lemon zest to the Cool Whip layer.
- Chocolate Twist – Use Golden Oreos instead of lemon cookies and drizzle with white chocolate.
How to Make No-Bake Lemon Strawberry Pie
Step 1: Prepare the Crust
Grease a 9-inch pie pan.
Mix the graham cracker crumbs with the melted butter until evenly combined.
Press the mixture firmly into the bottom and up the sides of the pie pan.
Step 2: Prepare the Cookies
Pour the milk into a shallow bowl.
Quickly dip each lemon cream cookie into the milk, coating both sides without soaking them.
Step 3: Build the First Layer
Arrange a single layer of dipped cookies over the graham cracker crust.
Spread half of the Cool Whip evenly over the cookies.
Top with half of the sliced strawberries.
Step 4: Add the Second Layer
Dip the remaining cookies in milk and arrange them over the strawberry layer.
Spread the remaining Cool Whip evenly across the top.
Finish with the remaining sliced strawberries.
If desired, sprinkle crushed lemon cookies or graham cracker crumbs over the top for extra texture.
Step 5: Chill
Cover the pie tightly.
Refrigerate for at least 8 hours, or overnight, until fully set.
Slice and serve chilled.
Pro Tips & Cooking Secrets
- Dip the cookies quickly to keep them from becoming soggy.
- Chill overnight for the best texture and flavor.
- Dry the strawberries well before slicing to prevent excess moisture.
- Use freshly whipped cream instead of Cool Whip if you prefer a homemade version.
Serving Suggestions
- Serve with fresh lemonade or iced tea.
- Garnish with lemon zest for extra brightness.
- Pair with vanilla ice cream for an indulgent dessert.
- Decorate with extra strawberries and crushed cookies before serving.
How to Store No-Bake Lemon Strawberry Pie
Cover tightly and refrigerate for up to 3 days.
For the freshest texture, add any extra strawberry garnish just before serving.
Freezing is not recommended, as the strawberries may become watery after thawing.
No-Bake Lemon Strawberry Pie FAQs
Can I make this dessert ahead of time?
Yes! It’s even better after chilling overnight, making it perfect for parties and holidays.
Can I use frozen strawberries?
Fresh strawberries are recommended, as frozen berries release too much liquid.
Can I use homemade whipped cream?
Absolutely. Freshly whipped cream is a delicious substitute for Cool Whip.
What cookies work besides Lemon Oreos?
Golden Oreos, vanilla sandwich cookies, or shortbread cookies also work well.
No Bake Strawberry Lemon Cookie Pie
Equipment
- 9-inch pie pan
- mixing bowl
- small bowl for dipping cookies
- rubber spatula
- knife for slicing strawberries
Ingredients
- 2 cups graham cracker crumbs
- 3/4 cup butter, melted
- 1 1/2 packages lemon cream cookies (15.25 oz package, such as Lemon Oreos)
- 1 cup milk
- 8 oz Cool Whip
- 16 oz fresh strawberries
Instructions
- Grease a 9-inch pie pan.
- Combine the graham cracker crumbs and melted butter. Press the mixture into the bottom and up the sides of the prepared pie pan.
- Pour the milk into a small bowl for dipping the cookies.
- Dip each lemon cream cookie into the milk one at a time and arrange them in a single layer over the crust. Use just over half of one package.
- Spread half of the Cool Whip evenly over the cookies.
- Slice about half of the strawberries and arrange them in a single layer over the Cool Whip.
- Dip more cookies into the milk and create a second cookie layer over the strawberries.
- Spread the remaining Cool Whip evenly over the cookies.
- Slice the remaining strawberries and arrange them over the top of the pie.
- Sprinkle crushed lemon cookies or graham cracker crumbs over the top if desired.
- Cover the pie and refrigerate for about 8 hours before serving.
