How to Make Pink Lemonade Pies

It’s made in three parts: a graham cracker crust, a lemonade and cream cheese filling, and a whipped cream topping.  If you prefer, you can use a commercial whipped topping or whipped cream from an aerosol can for the topping. 

 

For the Crust

1 1/2 cups graham cracker crumbs
1/4 cup sugar
4 tablespoons butter

1. 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. 
2. Press the crumbs across the bottom of the pan and up the sides. We've found using a drinking glass to press the crumbs up the sides works well.
3. Bake for eight to ten minutes at 350 degrees.  (If it’s a hot July day, you can choose not to bake the crust.  A baked crust holds together better because the heat melts the sugar to help hold the crumbs together.)

For the Filling

1 8-ounce packet of cream cheese, softened
1 14-ounce can sweetened condensed milk
3/4 cup pink lemonade concentrate (not mixed with water)
2 tablespoons lemon juice (fresh or bottled)
AmeriColor Red Red food coloring or equal

1. Using the whip attachment and your stand-type mixer or with a handheld electric mixer, mix the cream cheese until softened. Pour in the sweetened condensed milk very slowly while mixing to avoid clumps, scraping the bowl as you go.
2. Slowly add the lemonade concentrate and lemon juice and continue beating.  Color with red food coloring as desired.
3. Pour the mixture into the pie shell or springform pan and place it in the freezer while you mix the topping.

For the Topping

1/3 cup shredded coconut
red food coloring
1 cup whipping cream
3 tablespoons sugar
1 teaspoon vanilla extract

1. Place the coconut in a small plastic zip top bag. Add a drop of food coloring and seal the bag, trapping air inside. Shake until the coconut turns pink.
2. Whip the cream until stiff, adding the sugar and vanilla in the process.
3. Wait until the pie filling is slightly stiff on top, and gently spoon the cream over the pie filling. Garnish with the pink coconut.
4. Freeze the pie until firm. Slice the pie with a warm, wet knife for smooth cuts. 

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