Pink Lemonade Pie

Photo by Christine L.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1

    1 graham cracker crust {recipe here}

  • 1 1 12

    ~ 12 ounce can frozen pink lemonade {thawed}

  • 1 1 16

    large 16 ounce container Cool Whip

  • 1 1

    1 can sweetened condensed milk

  • PINK food coloring

  • sweetened flakey coconut {optional}

  • ...............................................

  • to

    to Make a Graham Cracker Pie Crust.

  • 2 1/2 2 1/2

    1/2 cups Graham Cracker Crumbs

  • 1/2 1/2

    1/2 cup sugar

  • 10 10

    10 tablespoons butter {melted}

  • DEEP dish pie pan

  • to 350

    to 350 degrees.

  • 1

    1 deep dish pie crust~

  • Begin by mixing graham cracker crumbs and sugar.

  • Pour in melted butter.

  • Gently stir butter into graham cracker mix.

  • Pour the mix into a deep dish pie baking pan.

  • Using the back of a large spoon~

  • press graham cracker mix into the bottom of pie dish.

  • Keep pressing working the crumbs up the sides of dish.

  • to to

    smaller pie dish to press the crumbs in place.This step is optional.But it does help to mesh all the graham cracker crumbs together.

  • Smooth out top edges with a knife if needed.

  • 350 8

    350 degrees for 8 minutes.

  • Let the crust cool before adding the filling.

  • Speaking of filling~

  • ..............................

Directions

Begin with the condensed milk. Add pink lemonade. Be forewarned. If you LOVE PINK. You may get light~headed and pass out. In a good way. Kinda like the feeling of a first kiss. Yes. That's exactly what pouring the lovely~ness of PINK lemonade into sweetened condensed milk feels like. As pretty in pink as this is...you'll wanna go PINKER! Bridget recommends AmeriColor. Just sayin'. Give it a swirl. Plop in about 10 ounces of Cool~Whip. DON'T ADD ALL THE COOL~WHIP. ***Can I just stop and say I have no idea why the PINK food coloring created little specks.*** If you do~let me know. It all worked out in the end. Maybe it was the brand of lemonade I used. Take a hand mixer and whip up the pink lemonade concoction. If you need more PINK...just keep adding little drops until it's as PINK as you like. Pour that luscious PINK mix into the baked graham cracker crust. Place the pie in the fridge to set. Meanwhile. Get ready to experiment with some toasted PINK COCONUT! Don't think I didn't send Bridget like a hundred text during this part. Toast the coconut on 375 degrees until slightly browned. Did I mention the coconut is optional. It is. Cool the coconut. Let GO! Get craZy! Squirt a few PINK dots of food color on the coconut. Just do it! Live WILD! PINK MAGIC! It's cool! Try not to pass out! I did...but that's okay! When the pie is cool and set add a blob of Cool~Whip to the top. Swirl it around. Sprinkle on the pink coconut. Dance around in the kitchen. Shout it out! I LOVE PINK! Pop it back in the fridge. Let it chill for several hours if not more. Serve it chilled. For the LOVE of PINK~ ENJOY! xo

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