Recipe by EAGLE BRAND®
"Whip up a lovely pink lemonade pie topped with pink-tinted coconut with just a few simple pantry ingredients. This chilled pie makes a perfect summertime dessert."
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1 (8 ounce) package
cream cheese, softened
1 (14 ounce) can
Eagle Brand® Sweetened Condensed Milk
1 (6 ounce) can
frozen pink lemonade from concentrate, thawed
Few drops red food coloring
1 (4 ounce) container
frozen whipped topping, thawed
1 (9 inch)
baked pie crust
coconut, tinted pink
I was in search of the pink lemonade pie I had growing up and this came pretty close. I made a shortbread gluten free cookie crust using the butter cookie crust recipe here on AR. I made it as a 9x13 instead of "pie". I also used a full tub of "cool whip" instead of half. I placed it in the freezer to firm up. I pulled it out of my deep freezer about 30 minutes prior to serving. I skipped the coconut because i'm allergic.
After four hours in the fridge it was still soupy. A couple hours in the freezer did the trick and it set up nicely! Great flavor for a summer pie - easy too!
This recipe is so simple and easy. It's a great recipe to use when you have a last minute dessert to make. I didn't have lemonade so I used a Caribbean Cherry juice which was also good. I'm excited to try it with lemonade another time.
This is a refreshing summertime dessert. It tastes just like Lemon Icebox Pie just without the merengue. If you don't like lemon desserts, this is not for you.
* Percent Daily Values are based on a 2,000 calorie diet.
Pink Lemonade Pie from EAGLE BRAND(R)
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 226
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