Description
This Frozen Pink Lemonade Pie is a refreshing and tangy no-bake dessert perfect for warm weather. Combining the creamy sweetness of condensed milk and Cool Whip with the tart and vibrant flavor of pink lemonade concentrate, this pie sets up in the freezer to become a delightfully cool treat. The classic graham cracker crust adds a satisfying crunch, making it a crowd-pleaser that’s easy to prepare and perfect for summer gatherings.
Ingredients
Scale
Pie Crust
- 1 large (10-inch) prepared graham cracker pie crust
Filling
- 1 can (14 ounces) sweetened condensed milk
- 1 container (8 ounces) Cool Whip, thawed
- 1 can (6 ounces) frozen pink lemonade concentrate, thawed
- Red food coloring (optional, a few drops for vibrant pink color)
Instructions
- Combine Sweetened Condensed Milk and Cool Whip: In a large bowl, gently fold together the sweetened condensed milk and the thawed Cool Whip until they are well combined, ensuring a creamy and smooth mixture without deflating the whipped topping.
- Add Pink Lemonade Concentrate: Stir in the thawed pink lemonade concentrate thoroughly into the mixture. If a more vibrant pink shade is desired, add a few drops of red food coloring and mix gently to maintain the color without overmixing.
- Fill the Pie Crust: Pour the combined filling mixture into the prepared 10-inch graham cracker pie crust. Use a spatula to spread the filling evenly across the crust surface for uniform setting and presentation.
- Freeze the Pie: Place the filled pie in the freezer and allow it to set for at least 6 hours or overnight. This will firm up the pie into a frozen, sliceable consistency perfect for serving.
- Serve: Once the pie is fully frozen, cut it into slices and serve immediately as a cool and refreshing dessert.
Notes
- For best results, ensure the pink lemonade concentrate and Cool Whip are fully thawed before mixing.
- Red food coloring is optional but recommended if you want a more vibrant and visually appealing pink pie.
- This pie must be kept frozen until serving to maintain its shape and texture.
- You can substitute the graham cracker crust with a digestive biscuit crust for a different flavor twist.
- Leftovers can be stored in the freezer, wrapped well, for up to one week.
