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.
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: 1sliceCalories: 200kcal
Tried this recipe?Let us know how it was!
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