Reviewed: Oct. 24, 2009

I made this recipe, and it turned out perfectly! Instead of using two regular graham cracker crusts, I used "Keebler Ready Crust Mini Graham Cracker Pie Crusts." The mini pies made serving individuals easy, and they were very cute. Thank you!

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Allison Paige

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Reviewed: Sep. 7, 2009

i m making this for my pink themed party!

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samj_missawesomeness

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Reviewed: Jul. 16, 2009

Very lemony!! Is that a word? Had to freeze it over-night for firmness. I loved it but rest of the family left it alone. I LOVE lemons though! Not the worst by far.

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Sarah Howard

Cooking Level: Intermediate

Living In: Richmond, Virginia, USA

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Reviewed: Jun. 16, 2009

ok so it's refreshing and easy. But it doesn't stay firm. It was still liquid after being in frig all night and trying one in the freezer also. Maybe try half of concentrate?

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Aestep2004

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Reviewed: Jan. 13, 2009

This is just awesome. I have made this dozens of times over the years. It's a family fave for Easter and birthday parties. Our family loves this.

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Trudi Davidoff

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Reviewed: Nov. 4, 2008

My grandmother used to make this all the time. I can feel the way my jaws would clench at the creamy sweet tartness of this beautiful pie. Thanks for posting!

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Liz in Crane, TX

Cooking Level: Expert

Home Town: Hobbs, New Mexico, USA

Living In: Crane, Texas, USA

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Reviewed: Aug. 13, 2008

Tasty and refreshing! Used 8 oz. of softened cream cheese and 1/3 cup sugar in place of the sweetened condensed milk. Also used 10 oz. of thawed pink lemonade concentrate and added four drops of red food coloring. Froze. Mmmmm.

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Erinmoo526

Cooking Level: Intermediate

Living In: Saint Louis, Missouri, USA

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Reviewed: Jul. 26, 2008

This is so easy, you'd have to really TRY to mess it up. It's a little droopy though, in southeast Texas heat/humidity. So I added an 8 ounce brick of cream cheese to it, to firm it up a bit, and a few drops of red food coloring to make it a deeper pink. Gives it a little bit of a cheesecake flavor too. If two are too many, Freeze one of them for up to a month ~

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karyn8sons

Cooking Level: Intermediate

Home Town: Pueblo, Colorado, USA

Living In: Vidor, Texas, USA

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Reviewed: Jun. 22, 2008

Served this with mixed reviews, "too puckery" even for my lemon-loving 9 year old. Friend from work says try basic recipe using Pina Colada frozen mix instead of pink lemonade. "Is delish"

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phishgurl

Cooking Level: Intermediate

Home Town: Shaftsburg, Michigan, USA

Living In: Boise, Idaho, USA

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Reviewed: Jun. 16, 2008

My girlfriend and I made SEVERAL of these pies, when our kids were young! We successfully tried other juices: regular lemonade, orange juice, grape juice, and limeade. We even froze the pies. Fabulous fun! I'm thinking cranberry juice would even work (it wasn't available that many years ago-ha!)

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BECCAM48

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Reviewed: Jun. 3, 2008

The only thing I did different was to use crushed nilla waffers in the botton of dessert cups and then line the sides with whole waffers and one on top. This is a recipe that has been in my family for years and always a summer favorite. I might add that when this recipe was written years ago they made 6oz cans of juice, I have found that to be no longer so

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MARYMAYBE

Cooking Level: Intermediate

Home Town: Garland, Texas, USA

Living In: Rowlett, Texas, USA

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Reviewed: May 8, 2008

REFRESHING! This is a great cookout dessert or pool side dessert. I would reccomend chilling it in the freezer. I didn't have any problem with it setting up in the fridge, but I put one in the freezer and we liked the texture of the frozen one much better!

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Courtney

Cooking Level: Intermediate

Living In: Ashland, Kentucky, USA

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Reviewed: Apr. 25, 2008

My Grandmother made this pie many years ago and was one of my favorites. I lost the recipe and have been looking for it for awhile. It is so easy and takes no time at all to make. I am making this for a camping group get together. Pink Lemonade makes a cool and refreshing pie.

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Kae

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Reviewed: Jan. 22, 2008

This was absolutley delicious and it reminded me of a fresh keylime pie on a hot summer day. I filled up an already baked pie crust and stored the left overs in a small custard cup.

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TooSweet_Liza

Cooking Level: Beginning

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Reviewed: Sep. 29, 2007

I have made this pie many times over the last 25+ years. It always gets rave reviews! Several other reviewers said it was too sweet and only makes one full pie or t half filled. My variation is to double the pink lemonade concentrate and double the whipped topping. This makes the output enough for two pies, while cutting the sweetness. I agree it is best if frozen for several hours before serving. Enjoy!

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not.a.cook

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Reviewed: Sep. 16, 2007

Absolutely fabulous! I made my own graham cracker crust, then doubled the recipe and poured it into a large cake pan. Only thing is, it gets gooey fast, so maybe some unflavored gelatin to help it set better. But the flavor was really good--made it for a sorority event and everyone loved it!

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Emmy

Cooking Level: Expert

Home Town: Fullerton, California, USA

Living In: Saint Louis, Missouri, USA

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Reviewed: Aug. 11, 2007

This recipe needs adjustments. Not enough lemon taste - maybe more than 6 ounces. I think the suggestions of cream cheese instead of condensed milk is a good idea because it is just too sweet.

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Babs

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Reviewed: Jul. 15, 2007

This is an okay pie but has great potential to be great with some changes. It is very sweet so reduce the amount of milk and add lemon juice. I added 4 tbls of lemon juice for the second pie. I also found that the recipe fits for one pie crust only. I left my pies in the freezer overnight and served cold like an icecream pie. This helped with the cutting and serving. Some liked it and others politely finished their servings.

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GG

Cooking Level: Intermediate

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Reviewed: Jun. 13, 2007

This is the easiest dessert I have ever made. I made it exactly as directed and put the pies in the freezer. It was deliciously tart and sweet so I cut in thin slices. Loved it. I used Margarita (frozen) instead of the lemonade and I really loved this better.

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MELLY

Cooking Level: Intermediate

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Reviewed: Apr. 8, 2007

Loved it. I used a 10 inch crust (made by keebler) and the whole pie filling fit into it. I also added 4 drops of red food coloring to give it more color. I made it the night before I served it and put it right into the freezer. I took it out of the freezer 25 minutes before I served it and it held its shape. It is worth making again. It was tart so I would advise small slices. MMM Good!

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