~~ PINK LEMONADE PIE RECIPE ~~
For the Crust
1 1/2 cups graham cracker crumbs
1/4 cup sugar
4 tablespoons butter
- 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. We’ve found using a drinking glass to press the crumbs up the sides works well.
- 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
- 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.
- Slowly add the lemonade concentrate and lemon juice and continue beating. Color with red food coloring as desired.
- 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
- 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.
- Whip the cream until stiff, adding the sugar and vanilla in the process.
- Wait until the pie filling is slightly stiff on top, and gently spoon the cream over the pie filling. Garnish with the pink coconut.
- Freeze the pie until firm. Slice the pie with a warm, wet knife for smooth cuts.