Reviewed: Apr. 25, 2012

I make this pie ALL the time and I only use HALF a can of the Pink lemonade concentrate and that helps the pie to be a little firmer and sweeter. Also, I always try to make it 24hours in advance (yum)!

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Reviewer:

Dark&Lovely

Reviewed: Feb. 14, 2012

I loved the creativity of this pie, but when I made it (EXACTLY as the recipe instructed), my fiance and I both agreed that the end result was too sour. Maybe we used the wrong brand lemonade concentrate or something, but it was really really sour. I had garnished our pie with pink-colored sweetened coconut shavings, so at least I can say the pie was pretty :)

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Reviewer:

borenale

Reviewed: Jul. 17, 2011

I make this with both the pink lemonade and the limeade and my family loves it so much that my brother-in-law dubbed it "FamilyPie."

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Reviewer:

Sherry

Reviewed: Jun. 17, 2011

My sister-in-law makes these for our get togethers and they are so good.

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Reviewer:

LadyBird

Cooking Level: Expert

Living In: Tyler, Texas, USA

Reviewed: Jun. 11, 2011

I have been making this pie for 30 years. It's so super easy and kids love it! Great icebox pie for the 100 degree plus temps in West Texas!

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Reviewer:

JUDYHILLTX

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Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

Living In: Sweetwater, Texas, USA

Reviewed: Apr. 26, 2011

I loved this as well and served it for Easter dessert. At the suggestion of others, I included cream cheese and whipped it a fairly long time with the pink lemonade concentrate and sweetened condensed milk. I froze mine for a few hours prior to serving it. I let it thaw for about 20 minutes and it was perfect in texture and taste. Thank you for a wonderful recipe and helpful suggestions from others.

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Reviewer:

PEG*

Cooking Level: Expert

Living In: Las Vegas, Nevada, USA

Reviewed: Aug. 29, 2010

Was looking for a recipe a friend recommended a few years ago that was a no bake pink lemonade cheesecake. Add a brick of softened cream cheese to this one and VOILA! This has become a favorite at my house, both with family and when entertaining. I tried it without the cream cheese and didn't like it as much.

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Reviewer:

amy

Cooking Level: Intermediate

Home Town: Eufaula, Alabama, USA

Living In: Tulsa, Oklahoma, USA

Reviewed: Aug. 3, 2010

Yum! I could eat the whole pie myself! But I thought it was going to turn out pink, but it didin't. So I will put food coloring in it next time. And I will leave it in the freezer because it gets melty quick. Now I want to try limeade pie.

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Reviewer:

aprilrain6600

Reviewed: Jul. 23, 2010

YES, YES, YES! Quick and easy hardly any mess. On my second time making this I made some changes that made all the difference. 1 – Add a few drops of Red Food color (like others did here) 2 – Don’t fold in the whip topping in…. get out your hand mixer and beat this bad boy till it gets fluffy and “spoons” into the pie shell. If it “pours” you didn’t beat it long enough. ? I made several and they freeze nice. Make a bunch a head of time and keep in the freezer for parties and potlucks when you don’t have time to make anything… try putting a carton of fresh raspberries on top before serving for an added kick. My next try I will use Bacardi Mixers (freezer section) – Pina Colada!

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Reviewer:

Amy H

Cooking Level: Expert

Reviewed: Jul. 17, 2010

I've made this for years. So easy and delicious on a hot summer day! I top it with slices of fresh strawberries to make it pretty and also just 'cos everything's better with a few strawberries on top! Can be frozen and kept on hand for drop-in company.

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