Pink Lemonade Pie . . . this creamy, tart filling can be served in a graham cracker or pastry crust. It is so simple, but so irresistible! A perfect pie for lemonade lovers.
We are heading out today for a family reunion. We will be camping. With a baby. I am just a little bit freaked out.
Fortunately we are in cabins. Unfortunately the cabins are just bunk houses that sleep about 20. They don’t have running water in them. I’m a little bit of a germ freak. I’m also a very light sleeper. I’ll probably be taking LOTS of walks to the lodge to wash my hands.
And I’m taking ear plugs, plus a humidifier to block out all the loud noises. You know, like people breathing and rolling over and stuff. If I can manage to get a hot shower every morning and a few hours of sleep every night, I’m sure I’ll have a fabulous time!
Before I leave, I’m sharing a dessert recipe that is just perfect for summertime. I know. Summer is practically over.
I shared the recipe months ago over at Crystal’s Craft Spot, but I forgot to post it here. Hello. So before the temperatures plummet, I thought I’d better get to it. You still have time, right?
Here ya go, a perfect summer recipe. Pink Lemonade Pie. It only takes a few minutes to put together, and it is so refreshing! You can use a purchased crust to make things even easier.
I used a graham cracker crust this time, but it is also fantastic with a pastry crust. You can use whatever you like. Oh, and if all you have is regular lemonade, I’m sure it would work just fine. 🙂
Lemonade pie is so simple to make! Just beat a few ingredients together and pour them into a crust. I used to make this pie with Cool Whip, but I prefer real whipped cream.
It does make a softer set pie, but we are fine with that. You can of course use Cool Whip if you prefer.
Pink Lemonade Pie
- 1 9" baked pie crust - pastry or graham cracker
- 3/4 cup whipping cream
- 6 Tbsp powdered sugar
- 8 oz cream cheese, softened
- 1 14oz can sweetened condensed milk
- 6 oz frozen pink lemonade concentrate, thawed (I used half of a 12oz can)
- 2-3 drops red food coloring (optional)
Whip cream till stiff peaks form. Beat in the powdered sugar. Set aside.
Beat cream cheese in a large mixing bowl till fluffy. Gradually beat in sweetened condensed milk, then the pink lemonade. Mix well.
Fold in whipped cream and food coloring. Pour into pie crust. Chill for at least four hours or till set. Garnish with additional whipped cream if desired.
-You can replace the whipping cream and powdered sugar with 4 oz of Cool Whip.
-Pie can also be served frozen. Cover well with plastic wrap and freeze for 3-4 hours, or even a few days.
Love lemon? Here are a few more recipes you need to check out: