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  • PINK LEMONADE PIE

    1 vote
    PINK LEMONADE PIE
    Prep time:
    Cook time:
    Servings: 8 servings
    by Kim Wallace
    17 recipes
    		 >
    This is an absolutely scrumptious dessert – it is perfect on a nice hot summer day! This pie can be made in a deep dish pie pan or a spring form pan. The Cook time is really Freeze time.

    Ingredients

    • Crust
    • 1 1/2C. Graham Cracker Crumbs (one packet)
    • 1/4C. Sugar
    • 4T. Butter
    • Topping
    • 1/3C. Shredded Coconut
    • Several drops of red food coloring
    • 1C. Whipping Cream
    • 3T. Sugar
    • 1t. Vanilla
    • Filling
    • 1 8-ounce Package of Cream Cheese, softened
    • 1 14-ounce Can Sweetened Condensed Milk
    • 2/3C. Pink Lemonade Concentrate (not mixed with water)
    • 2T. Lemon Juice (fresh or bottled)
    • Red Food coloring as desired

    Directions

    1. CRUST
    2. Mix the crumbs, sugar, and butter in a nine inch pie pan or spring form pan. Mix until the crumbs have absorbed the butter and the mixture is uniform. Press the crumbs across the bottom of the pan and up the sides. Bake for ten minutes at 350 degrees.
    3. FILLING
    4. In a medium bowl, beat the cream cheese until soft. Add the sweetened condensed milk and beat until smooth. Add the lemonade concentrate and lemon juice and continue beating until smooth. Color with red food coloring as desired. Pour into the pie shell and place in the freezer while you mix the topping.
    5. TOPPING
    6. Place the coconut in a small bowl with several drops of food coloring and rub until the coconut turns pink. Whip the cream until stiff, adding the sugar and vanilla in the process. Spoon the cream over the pie filling and garnish with the pink coconut. Freeze the pie until almost firm.

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