A perfect blend of tangy lemon and sweet strawberry in a creamy, dreamy pie.

Summer always brings to mind the refreshing taste of lemonade, but sometimes plain lemon can get a little monotonous. That’s why we love adding a twist with flavors like strawberry, cranberry, or mint to keep things exciting. This delightful dessert takes the beloved strawberry lemonade and transforms it into a delicious pie. Perfect for using up those extra egg yolks from other recipes, this treat combines the tangy zest of lemon with the sweet charm of strawberries, all nestled in a convenient pre-made graham cracker crust. Let’s dive into this colorful and flavorful creation that’s sure to brighten up any summer day.

Ingredients

6 ounces cream cheese, softened

3/4 cup heavy whipping cream

4 tablespoons strawberry syrup

1/4 cup sugar

8 egg yolks

1/4 cup lemon juice

1/2 teaspoon kosher salt

One pre-made graham cracker pie shell

Tools:

Measuring cups and spoons

Mixing bowl 

Hand mixer 

Spoon

Summer always makes us think of lemonade, but /just/ lemon gets a little dull after a while. We enjoy jazzed up lemonades, with add ins like strawberry, cranberry, or mint to break the monotony. Here's a dessert that takes all the fun color and flavor of strawberry lemonade and plates it.

We understand that this recipe uses a LOT of egg yolk. It was designed that way, as we frequently need just egg white for a recipe and hate to discard perfectly good food. For example, any time we make a white cake, we wind up looking at anywhere from three to 12 egg yolks sitting in a dish on the counter. We definitely made some white cakes this week.

If you aren't already staring at a bowl full of yolk and trying to find a way to use it all up, you can consider upping the amount of cream cheese and/or heavy whipping cream by a tablespoon for each egg yolk you substitute out, but don't attempt this recipe with any fewer than four yolks as it won't firm up. You'll be left with a soupy mess (not unlike a poorly done pecan pie in the fall).

We cheated and used a pre-made pie crust here, but you can feel free to make your own if that's more your speed. Just be sure to let it cool before attempting to pour in your filling.

Preheat the oven to 350 before you get going with the filling.

Begin by measuring your cream cheese into the mixing bowl. We broke ours up a little so the mixer wouldn't struggle quite so much with it. Use the mixer on low to whip the softened cream cheese.

Alternatively, you could save the softening time and a bit of effort by just buying a tub of whipped cream cheese spread at the grocery store; we won't tell anyone. If you use whipped cream cheese spread, add an extra two tablespoons. The whipped stuff at the store has an absolute ton of air, and won't measure the same ounce for ounce.

Once the cream cheese is ready, dump in the egg yolk and mix the cheese and egg together on low until mostly incorporated.

Measure your heavy cream, sugar, lemon juice and strawberry syrup into the mixture, sprinkle in a pinch of kosher salt, and use a spoon to scrape down the edges of the mixing bowl. Sometimes chunks of the cream cheese escape up the sides and hide there, so don't skip the scraping step.

Give it all an easy stir and then set the spoon aside. Crank the mixer up to high and whip together the contents of the mixing bowl. Keep the mixer well below the rim of the bowl, because lifting it will get splatter absolutely everywhere - the filling is very thin at this stage.

It's ready to go to the pie shell when it's one consistent shade of light pink and very bubbly/aerated.

Pour immediately into the prepared graham cracker crust and bake for at least 20 minutes, possibly up to 30 minutes - however long it takes to get the center soft set and edges of the crust lightly browned.

Remove it from the oven, set it out to cool for a while, and transfer it to the fridge when it's about to room temperature. Keep it refrigerated until ready to serve, at least two hours but ideally overnight. Serve with whipped cream and strawberry syrup if desired.

And there you have it, a delightful strawberry lemonade pie that brings the refreshing flavors of summer right to your table. This dessert is perfect for picnics, family gatherings, or simply as a sweet treat to enjoy on a warm day. The combination of tart lemon and sweet strawberry in a creamy filling is sure to be a hit with everyone. Plus, it’s a great way to use up those extra egg yolks from your baking adventures. Whether you’re impressing guests or treating yourself, this pie is a surefire winner.

Remember, a smoothly running kitchen is key to creating delicious dishes like this one. If you ever encounter issues with your appliances, don’t hesitate to call our team at Appliance Rescue Service. Our technicians are always ready to help, ensuring your kitchen stays in top shape for all your culinary creations. Enjoy your pie and happy baking!

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