Craving a cool, creamy, and easy dessert? This Pink Lemonade Pie Recipe is your go-to summer treat. With a graham cracker crust, tangy lemonade flavor, and a smooth, creamy filling, it’s perfect for BBQs, birthdays, or weeknight indulgence. It’s simple to prep, requires no baking for the filling, and looks stunning on any table.
Contents
- 1 Introduction to Pink Lemonade Pie
- 2 Ingredients Breakdown for the Perfect Pink Lemonade Pie
- 3 Pink Lemonade Pie Recipe
- 4 How to Make the Graham Cracker Crust from Scratch
- 5 Mixing the Creamy Pink Lemonade Pie Filling
- 6 Assembling and Setting the Pink Lemonade Pie
- 7 Garnishing and Serving Suggestions
- 8 Storage and Make-Ahead Tips
- 9 Variations and Substitutions for Different Tastes
- 10 Conclusion
Introduction to Pink Lemonade Pie
What is a Pink Lemonade Pie?
Pink lemonade pie is a no-bake or chilled dessert made from condensed milk, pink lemonade, cream, and a cookie crust. The color is bright, the flavor is fresh and citrusy, and the prep time is short—making it an ideal summer dessert.
Why This Recipe is Perfect for Summer
This Pink Lemonade Pie stands out because it’s:
- Light and zesty
- No-bake (except for the crust)
- Beautiful to serve
- Fast to prepare and chill
Ingredients Breakdown for the Perfect Pink Lemonade Pie
Key Ingredients and Their Roles
To create the ideal pink lemonade pie recipe, each ingredient plays a key role in flavor, texture, and structure. Let’s break it down:
- Graham Cracker Crumbs (1 1/2 cups)
These form the base of your crust. Their slight sweetness and crunch provide the perfect contrast to the smooth filling. You can substitute with crushed vanilla wafers or even chocolate graham crackers for a unique twist. - Granulated Sugar (1/4 cup)
This helps to lightly sweeten the crust and aids in binding the crumbs when mixed with butter. - Unsalted Butter, Melted (6 tbsp)
Butter binds the crust ingredients and helps it bake into a firm, golden shell. - Pink Lemonade (1 cup, chilled)
This is the star flavor of the Pink Lemonade Pie. You can use homemade pink lemonade or store-bought. Ensure it’s well chilled for best results. - Sweetened Condensed Milk (14 oz can)
Thick, sweet, and rich, this ingredient gives the filling its creamy consistency and helps it set in the fridge without needing gelatin. - Heavy Cream (1/2 cup)
Adds extra creaminess and smooth texture. It also balances the tartness of the lemonade. - Lemon Juice (1/4 cup)
Boosts the citrus flavor and adds tang. Freshly squeezed is best, but bottled will work too. - Vanilla Extract (1/2 tsp)
A small amount enhances the overall flavor and adds a subtle warmth.
Optional Toppings and Garnish Ideas
- Whipped Cream
Adds a soft, fluffy finish and complements the tart filling. Pipe it or spoon it on just before serving. - Lemon Slices
Thin slices or wedges give the pie a bright, decorative touch. - Fresh Mint (Optional)
Adds a refreshing note and vibrant color. Use sparingly so it doesn’t overpower the lemonade flavor.
This list is short and sweet, just like the Pink Lemonade Pie. Every ingredient has its place, and together they create a dessert that’s light, creamy, and full of bright citrus flavor.
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Pink Lemonade Pie Recipe
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A creamy, tangy, and refreshing pink lemonade pie with a graham cracker crust—perfect for summer desserts or easy gatherings.
Ingredients
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tbsp unsalted butter, melted
1 cup pink lemonade (chilled)
1 (14 oz) can sweetened condensed milk
1/2 cup heavy cream
1/4 cup lemon juice
1/2 tsp vanilla extract
Whipped cream
Lemon slices
Fresh mint (optional)
Instructions
1. Preheat oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press mixture into the bottom and up the sides of a pie dish.
2. Bake the crust for 8–10 minutes or until golden. Let it cool completely.
3. In a large bowl, whisk together chilled pink lemonade, sweetened condensed milk, heavy cream, lemon juice, and vanilla extract until smooth.
4. Pour the filling into the cooled crust and smooth the top with a spatula.
5. Refrigerate for at least 4 hours or until fully set.
6. Before serving, top with whipped cream, lemon slices, and mint if desired.
Notes
For a frozen version, freeze the pie for 4–6 hours instead of chilling.
Use store-bought or homemade pink lemonade, but make sure it’s well chilled.
Add more lemon juice for extra tartness, or adjust sweetness to taste.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Pie Recipes
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 28
- Sodium: 140
- Fat: 17
- Saturated Fat: 10
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 36
- Fiber: 0.5
- Protein: 4
- Cholesterol: 45
How to Make the Graham Cracker Crust from Scratch
Preparing and Baking the Crust
The foundation of any great pie is its crust. This homemade graham cracker crust adds a buttery crunch that perfectly complements the tangy, creamy filling.
Here’s how to make it:
- Preheat your oven to 350°F (175°C). This step ensures even baking.
- Mix the dry ingredients: In a medium bowl, combine 1 1/2 cups graham cracker crumbs with 1/4 cup granulated sugar.
- Add the melted butter: Pour in 6 tablespoons of unsalted butter, melted. Stir until the mixture resembles wet sand.
- Press the crust into your Pink Lemonade Pie dish: Firmly press the mixture into the bottom and slightly up the sides of a 9-inch pie plate using the back of a spoon or your fingers.
- Bake for 8–10 minutes: The crust should be golden and lightly crisp.
- Let it cool completely before adding the filling.
This crust can also be made ahead and stored at room temperature, covered, for up to 2 days.
Cooling Tips for Best Results
Once the crust is baked, it’s important to let it cool fully before pouring in the filling. If the crust is still warm, it could cause the filling to melt or not set properly.
- Place the Pink Lemonade Pie dish on a wire rack to cool faster.
- Don’t refrigerate a hot pie crust—it could become soggy.
If you’re in a rush, let it cool at room temperature for 20–30 minutes, then pop it in the fridge for a quick chill.
A well-set crust will hold its shape when sliced and provide the perfect base for the creamy filling we’ll prep in the next step.
Mixing the Creamy Pink Lemonade Pie Filling
Combining Condensed Milk, Lemonade, and Cream
The magic of this pink lemonade pie recipe lies in its rich, smooth filling. It’s a sweet and tangy blend of chilled pink lemonade, creamy ingredients, and a citrus boost that’s incredibly easy to make.
Here’s how to do it:
- In a large mixing bowl, pour in the 14 oz can of sweetened condensed milk.
- Add 1 cup of chilled pink lemonade. For the best flavor, use real lemonade—fresh or store-bought.
- Stir in 1/2 cup of heavy cream. This adds body and balances the tartness of the lemonade.
- Squeeze in 1/4 cup of lemon juice for extra brightness. It enhances that lemonade flavor and helps thicken the mixture naturally.
- Add 1/2 teaspoon of vanilla extract to round out the flavor profile.
Whisk everything together until the mixture is smooth, creamy, and slightly thickened. You don’t need a mixer for this step—just a good whisk or spatula will do.
Getting the Right Texture and Sweetness
This Pink Lemonade Pie’s filling should be:
- Creamy but not runny
- Smooth with no lumps
- Balanced in sweetness and tartness
The condensed milk provides sweetness, while the lemonade and lemon juice give it that perfect citrus kick. If you prefer it more tart, add an extra tablespoon of lemon juice. If you like it sweeter, use a lemonade concentrate instead of fresh juice.
Assembling and Setting the Pink Lemonade Pie
Pouring and Smoothing the Filling
Once your crust is cool and your filling is mixed, it’s time to assemble the Pink Lemonade Pie.
- Pour the creamy pink lemonade filling into the crust slowly.
- Use a spatula to smooth the surface evenly for a clean, polished look.
Make sure the filling doesn’t overflow—leave a little space at the top.
Refrigeration Tips and Time Guidelines
This pie sets best when fully chilled.
- Refrigerate for at least 4 hours. Overnight is ideal.
- Cover loosely with plastic wrap or foil to protect the filling.
Once set, it should be firm to the touch but still creamy. Avoid freezing unless you’re going for a frozen version.
Garnishing and Serving Suggestions
Whipped Cream, Lemon Slices, and Mint Ideas
Once your pink lemonade pie has chilled and set, it’s time to add those eye-catching finishing touches. Garnishes not only enhance flavor but also elevate your presentation.
Here’s how to top it off:
- Whipped Cream: Pipe or spoon it generously around the edges or in the center. Use store-bought or homemade whipped cream for a light, creamy finish.
- Lemon Slices: Thin, fresh slices or small wedges add vibrant color and reinforce the citrus theme. Place them neatly on top, or stack them slightly for a pretty effect.
- Fresh Mint (Optional): A few mint leaves bring a pop of green and a refreshing aroma. Use sparingly for balance.
These toppings are all optional, but they give your dessert a bakery-quality look with almost no effort.
Presentation Tips for Special Occasions
If you’re serving this at a gathering, here are a few quick tips:
- Chill the pie until just before serving to maintain firmness.
- Use a sharp knife dipped in warm water for clean slices.
- Serve on white or pastel plates to enhance the pie’s bright pink color.
Want to go the extra mile? Pair each slice with a glass of sparkling lemonade or a scoop of lemon sorbet for a full citrus-themed dessert.
Storage and Make-Ahead Tips
How to Store in Fridge or Freeze
Your pink lemonade pie is just as easy to store as it is to make. Whether you’re prepping ahead for a party or saving leftovers, here’s how to keep it fresh.
- Refrigerator: Store the pie covered in plastic wrap or a pie lid. It will stay fresh for up to 5 days in the fridge.
- Freezer: For a longer shelf life, freeze the pie tightly wrapped for up to 1 month. Let it thaw in the fridge for a few hours before serving.
Freezing slightly changes the texture, making it firmer—great for hot days when you want a frozen pie version.
Serving Leftovers the Right Way
Leftover pink lemonade pie is best enjoyed within a few days. Here’s how to serve it again without losing its flavor or texture:
- Slice while cold for the cleanest cuts.
- Top fresh with whipped cream or lemon slices just before serving.
- Avoid microwaving—always serve chilled or at room temperature.
This pie is also ideal for make-ahead planning. You can prep the crust and filling a day early, refrigerate overnight, and garnish right before serving.
Variations and Substitutions for Different Tastes
Crust Options Beyond Graham Crackers
Want to switch up the crust? Try these easy swaps:
- Oreo Crust: Adds a rich, chocolatey contrast to the lemon filling.
- Vanilla Wafer Crust: Offers a lighter, sweeter flavor that still pairs well.
Just crush the cookies, mix with butter, and bake like the original crust.
Sugar-Free or Dairy-Free Alternatives
Make your pink lemonade pie recipe fit more diets with simple changes:
- Sugar-Free: Use sugar-free lemonade and a low-sugar crust.
- Dairy-Free: Try coconut condensed milk and dairy-free cream or whipped topping.
These versions keep the creamy texture and bold flavor without compromising the recipe.
Conclusion
Whether you’re planning a summer cookout, looking for a quick and refreshing dessert, or just love citrusy treats, this pink lemonade pie recipe is your answer. It’s easy, delicious, and sure to impress with its vibrant look and creamy texture. With minimal prep and simple ingredients, even beginner bakers can pull this off with confidence.
From the buttery graham cracker crust to the tangy lemonade filling and fluffy whipped cream topping, every bite is a sweet burst of summer.
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