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A close-up of a pink lemonade pie with a slice removed, revealing the creamy filling and crumbly graham cracker crust in a foil pie tin.
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Pink Lemonade Pie Recipe

This pink lemonade pie recipe is light, tangy, and ridiculously easy to make. Perfect for summer gatherings or when you just need a cool treat.
Course Dessert
Keyword pie
Prep Time 10 minutes
Freeze Time 2 hours
Total Time 2 hours 10 minutes
Servings 8 slices
Calories 1571kcal

Equipment

Ingredients

  • 6 ounces Frozen Pink Lemonade Concentrate thawed
  • 8 ounces Frozen Whipped Topping thawed
  • 14 ounces Sweetened Condesed Milk
  • 9-inch Graham Cracker Crust

Instructions

  • In a large mixing bowl, mix thawed lemonade concentrate and sweetend condensed milk with a hand mixer.
  • (Optional) Add a drop of red food coloring to darken the pink color of the lemonade mixture.
  • Fold in the thawed whipped topping.
  • Scoop the the filling into the prepared graham cracker pie crust and smooth the top with a spatula.
  • Freeze for about 2 hours before serving.

Nutrition

Serving: 1 slice | Calories: 1571kcal | Carbohydrates: 226.9g | Protein: 20.1g | Fat: 68.7g | Saturated Fat: 37.3g | Cholesterol: 60mg | Sodium: 893mg | Potassium: 817mg | Fiber: 2g | Sugar: 161.4g | Calcium: 532mg | Iron: 3mg
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