Pink Lemonade Pie
This Pink Lemonade Pie was wonderful.
Like most recipes these days, I pinned it first!
Then, gathered my supplies…the recipe came from Prepared Pantry, but I altered it slightly.
1 wrapped pkg. of graham crackers | 1/4 c. sugar | 4 tbsp. butter
8 oz. pkg. fat free cream cheese | 14 oz. sweetened & condensed milk | 1 can of pink lemonade concentrate | 2 tbsp. fresh lemon juice | red food coloring
cool whip | 2 tbsp. sugar | dash of vanilla
To make the crust
In a food processor crush the graham crackers (or in a ziploc with your fist…take out a little aggression).
Mix with sugar & butter and then press into a spring form pan (or pie pan)…making sure to go up the edges. Then bake on 350 degrees for about 5 minutes.
Meanwhile, the filling
In a mixing bowl, combine the cream cheese & sweetened condensed milk.
(Prepared pantry gave a great tip: if you pour in the milk first, it will not stick to the bowl & pour more easily.)
Then add the pink lemonade concentrate and lemon juice.
To make the pink really stand out, add some red food coloring.
Then pour into your pie crust & place in the freezer.
Last but not least, the topping.
I simply whipped the cool whip, vanilla, and sugar together before spreading over the top of my pie. Again, Prepared Pantry went a different route that includes coconut (but I’m quite the picky eater, so I left it out..but I am sure it’s worth trying!).