A work with a wonderful person named Kelly Morse. She’s a true southern girl with a gracious and generous way about her, a soft southern voice and brilliant smile, she’s smart as a whip…and she loves food! Kelly suggested I try something called a lemonade pie which is popular in the south. She said it’s pure heaven on a hot day..and she’s talking Alabama hot – which is hot. After trying this pie I knew it would be fantastic any time of year, even in the dead of winter – in Antarctica.
It’s a perfect dessert to make ahead of time and would be a fabulous finish for any meal, especially BBQ.
I adapted the recipe, as usual to suit my family’s tastes. Adding coconut and ground macadamia nut to the crust ties in well with the garnish and pulls the pie together. Athough, you can easily omit the nuts and make a standard graham cracker crust & call it good.
A note about picture – this pie was frozen for 4 hours and it sat a bit before taking the pic so it looks “soft”….cause it was. It still held up very well slicing and was absolutely delicious. If you want a firmer pie be sure to freeze it longer, even overnight. It will be much firmer and may even need a bit of time on the counter before slicing.
Cool & Refreshing Pink Lemonade Pie with Coconut & Macadamia Nut Graham Cracker Crust
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup sugar
- 1/4 cup sweetened coconut (can be omitted)
- 1/4 cup ground macadamia nut (can be omitted)
- 6 tablespoons melted butter (if you omit the coconut & macadamia nut, you can use less butter)
For the filling:
- 1 8-ounce packet of cream cheese, softened
- 1 14-ounce can sweetened condensed milk
- 1 can pink lemonade concentrate (not mixed with water)
- 1/4 – 1/3 cup fresh lemon juice (or a bit more to your taste)
- A few drops of pink or red food coloring (go slow, just a drop at a time until you get the color you prefer)
For the topping:
- 1 cup whipping cream
- 3 tablespoons sugar
- 1 teaspoon vanilla extract
For the garnish:
- 1/2 cup shredded coconut
- pink or red food coloring
To make the crust combine all ingredients and press into a pie plate. Bake at 350 F for 10 minutes until slightly golden. Cool.
To make the filling mix beat the cream cheese until it lightens up a bit, slowly add the sweetened condensed milk, the lemonade and lemon juice. Beat until smooth. Taste for tartness and adjust to your liking. Add a drop of food coloring and mix thoroughly, add a drop more to get the color you prefer. Pour the mixture into the crust and place in the freezer while you make the topping. You’ll want the surface of the pie to have chilled and firmed up a bit before you top it, it makes it easier to spread.
For the topping beat the cream with sugar & vanilla until stiff peaks. Smooth evenly over the top of the pie.
For the garnish place the shredded coconut into a zip lock baggie and carefully squeeze one drop of food coloring to the bag. Toss and combine then sprinkle over the top of the pie.
Freeze until firm, at least 4 hours or overnight.