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.
If you make this recipe in a graham cracker crust, it is also fabulous frozen. Just let it sit at room temperature for 5-10 minutes before serving so it’s a little easier to cut. So scrumptious!
Love lemon? Here are a few more recipes you need to check out:
- Amazing Lemon Brownies
- Lemon Cake with Lemon Cream Cheese Frosting
- Lemon Cookies
- Strawberry Lemonade Cupcakes
Pink Lemonade Pie
- 1 9" baked graham cracker crust
- 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.
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Amount Per Serving: Calories: 528Total Fat: 25gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 77mgSodium: 258mgCarbohydrates: 68gFiber: 1gSugar: 56gProtein: 9g