Pink Lemonade Pie

One look is all you need and you’ll be head over heels for this delicious Pink Lemonade Pie! 

Ingredients:

• 1/2 gallon vanilla ice cream (do not use vanilla bean)
• 1 to 2 packets of pink lemonade Kool-Aid (not sugar free)
• 1 graham cracker pie crust
• a few drops of pink food coloring (optional)

Directions:

• Soften the vanilla ice cream, stir in pink lemonade until completely mixed in and dissolved. If you want to give it a brighter pink color, stir in a little bit of pink food coloring.
• Pour into graham cracker pie crust. Cover and freeze at least an hour before serving.

Source: favfamilyrecipes.com

No Bake Pink Lemonade Pie

You’ll love this Pink Lemonade Pie! The Recipe is No Bake and calls for Graham Crackers (any Digestive Biscuit can be used) and Cool Whip which is heavy whipping cream with gelatine.

Ingredients: 

1 graham cracker crust 
1 ~ 12 ounce can frozen pink lemonade {thawed}
***RECIPE update: Several readers have commented that the pie turned out "soupy" / "mushy" and would not set when chilled. I am suggesting that you only use 3/4 of the 12 ounce can of frozen pink lemonade concentrate. Maybe this will help the pie to set better when chilled."
1 large 16 ounce container Cool Whip
1 can sweetened condensed milk
PINK food coloring
sweetened flakey coconut {optional}

Directions:

Begin with the condensed milk.

Add pink lemonade.

Plop in about 10 ounces of Cool~Whip.
 
DON'T ADD ALL THE COOL~WHIP. 

Take a hand mixer and whip up the pink lemonade concoction.

Pour that luscious PINK mix into the baked graham cracker crust.

Place the pie in the fridge to set.
 
Meanwhile.
 
Get ready to experiment with some toasted PINK COCONUT!   

Toast the coconut on 375 degrees until slightly browned.
 
Did I mention the coconut is optional. It is. 

Cool the coconut.
 
Let GO!
 
Get craZy!
 
Squirt a few PINK dots of food color on the coconut.
 
Just do it!
 
Live WILD! 

When the pie is cool and set add a blob of Cool~Whip to the top.

Swirl it around.
 
Sprinkle on the pink coconut.

Pop it back in the fridge.

Let it chill for several hours if not more.

Serve it chilled.

Click Here to view the tutorial on their website.    

Source: bloomingonbainbridge.com

Pink Lemonade Pie

Ingredients:

Makes: one (8- or 9-inch) pie
No Bake: unless your crust is homemade
 
1 (8 oz.) package cream cheese, softened
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1 (6 oz.) can frozen pink lemonade from concentrate, thawed
Few drops red food coloring
1 (4 oz.) container frozen whipped topping, thawed
1 (8 or 9-inch) baked pie crust
1/2 cup coconut, tinted pink

Directions:

BEAT cream cheese in a large bowl until fluffy. Gradually beat in sweetened condensed milk, lemonade concentrate and food color, if desired.

FOLD in whipped topping. Pour into prepared pie crust. Chill 4 hours or until set. Garnish with coconut.

Source:  JustRecipes

Pink Lemonade Pie

Ingredients:

1 (8 oz.) package cream cheese, softened
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1 (6 oz.) can frozen pink lemonade from concentrate, thawed
Few drops red food coloring
1 (4 oz.) container frozen whipped topping, thawed
1 (8 or 9-inch) baked pie crust or graham cracker crust.
1/2 cup coconut, tinted pink

Directions:

Beat cream cheese in a large bowl until fluffy. Gradually beat in sweetened condensed milk, lemonade concentrate and food color, if desired.

Fold in whipped topping. Pour into prepared pie crust. Chill 4 hours or until set. Garnish with coconut.

Makes one (8- or 9-inch) pie

No Bake, unless your crust is homemade  

Source:  The FMB Cookbook