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This pink lemonade pie recipe is your new go-to for warm-weather desserts. Quick to prep, fun to serve, and always a crowd-pleaser.
If you need a cool, creamy dessert that doesn’t require turning on the oven, this pink lemonade pie is it!
It’s one of those recipes that’s so simple, you’ll wonder why you haven’t been making it for every summer BBQ and potluck.
With just a few simple ingredients and barely any effort, you get a sweet-tart pie that tastes like sunshine in a graham cracker crust.
It’s perfect for busy days, last-minute guests, or anytime you want a treat that doesn’t require baking.
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Ingredients
Scroll down for the complete recipe with ingredient measurements.
- Graham Cracker Pie Cust
- Whipped Topp
- Pink Lemonade Concentrate
- Sweetened Condensed Milk
Pink Lemonade Pie Recipe
Equipment
Ingredients
- 6 ounces Frozen Pink Lemonade Concentrate thawed
- 8 ounces Frozen Whipped Topping thawed
- 14 ounces Sweetened Condesed Milk
- 9-inch Graham Cracker Crust
Instructions
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In a large mixing bowl, mix thawed lemonade concentrate and sweetend condensed milk with a hand mixer.
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(Optional) Add a drop of red food coloring to darken the pink color of the lemonade mixture.
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Fold in the thawed whipped topping.
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Scoop the the filling into the prepared graham cracker pie crust and smooth the top with a spatula.
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Freeze for about 2 hours before serving.
Nutrition
How to Fold-in Ingredients
When instructed to fold-in ingredients, it is a way to add a heavy or thicker ingredient to a lighter mixture.
If the whipped topping is added in with a hand mixer, you will lose the light, fluffy texture of the whipped topping.
To fold it in, scoop all of the whipped topping out of the tub and place it on top of the lemonade mixture.
Scoop a spatula in the center of the bowl and bring it out to the edge of the bowl, flipping the mixture.
Slightly turn the bowl, reinsert the spatula in the center of the mixture, and bring it out to the edge of the bowl, flipping the mixture.
Repeat, slightly rotating the bowl so you are scraping all edges of the bowl.
Here is the progression of stirring in the whipped topping.
You can see the stripes in the mixture as it is being stirred in, until the ingredients are thoroughly combined.
Individual Servings
This recipe can also be easily converted to mini pies or jar servings to create individual servings that aren’t slices.
You can purchase Ready-Made Mini Pie Crusts that are just adorable and are the perfect serving size.
You could also add the ingredients to a mason jar, and that is a cute and trendy way to serve individual servings.
Break up the pie crust into crumbs, and then layer the crust and pie filling in the jar.
Store Leftovers
Store leftovers in an airtight container in the freezer for up to 3 months.
The pie should be served frozen, so you can keep it in the freezer at all times.
Even though this is a frozen dessert, the pie won’t be as frozen as ice cream. It keeps its nice, fluffy texture. It’s delicious!
More Frozen Dessert Recipes
If it’s hot outside for you too, these dessert recipes are a great way to beat the heat!
Hi, I’m Katie!
I’m so glad you’re here. Want to make something fabulous? I’m here to help!
The post You’ve Never Had Lemonade Like This Before appeared first on The Crafty Blog Stalker.
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