Pink Lemonade Pie

Pink Lemonade Pie

Pink Lemonade Pie.

Yep. If you love tart, creamy desserts, and the texture of a good old fashioned ice-box cake, then this one’s for you. Who knew a can of Pink Lemonade frozen concentrate works so well in a pie! It’s perfect for a make-ahead dessert that can be tucked away in the freezer overnight and pulled out a few hours before serving time. Or make it in the morning and let it freeze for at least 4 – 6 hours before slicing.

(My pie shown in the photo was just inside of 4 hours in the freezer. Ideally, I try to freeze it overnight).

PINK LEMONADE PIE

A delightfully sweet, tart, and refreshing lemonade pie perfect for the dog days of summer.
Prep Time1 hr
Cook Time10 mins
Chill Time6 hrs
Total Time7 hrs 10 mins
Course: Dessert
Servings: 8
Calories: 200kcal

Ingredients

Graham Cracker Crust

  • 1 ½ cups graham cracker crumbs
  • ¼ cup sugar
  • ¼ cup sweetened coconut can be omitted
  • ¼ cup ground macadamia nut can be omitted
  • 6 tablespoons melted butter if you omit the coconut & macadamia nut, you can use less butter

Lemonade Cream Cheese 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
  • ¼ cup fresh lemon juice or a bit more to your taste
  • 1-2 drops pink or red food coloring go slow, just a drop at a time until you get the color you prefer

Whipped Cream Topping

  • 1 cup whipping cream
  • 3 tablespoons sugar
  • 1 teaspoon vanilla extract

Shredded Coconut Garnish

  • ½ cup shredded coconut
  • pink or red food coloring

Instructions

Graham Cracker Crust

  • Combine all ingredients and press into a pie plate.
  • Bake at 350 F for 10 minutes until slightly golden.
  • Cool.

Lemonade Cream Cheese Filling

  • Beat the softened 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.
  • Place back in the freezer.

Whipped Cream Topping

  • Beat the cream with sugar & vanilla until stiff peaks.
  • Smooth evenly over the top of the pie.

Shredded Coconut Garnish

  • Place the shredded coconut into a zip lock baggie and carefully squeeze one drop food coloring to the bag, toss to combine.
  • Sprinkle over the top of the pie.

Freeze until firm, at least 6 hours or overnight.

    Nutrition

    Serving: 1slice | Calories: 200kcal



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