This Pink Lemonade Pie is one of the best ice box pie recipes.
This creamy Pink Lemonade Pie is a great dessert for any time of year but it is particularly good for summer. So simple to prepare, you can even make this dessert on a hot summer day; it is no-bake so you don’t have to worry about heating up your kitchen while making it!
There is a special feature when it comes to this Pink Lemonade Pie. You see, it has a longer shelf-life than other desserts because it is served directly from freezer to plate. Take my Easy Delicious Peach Pie – made with frozen peaches – for instance. It has to be consumed within a few days or it will be spoiled. This recipe can be prepared and served even weeks later.
How does that work? Just wrap the pie in plastic after it has been frozen and take it out of the freezer whenever you need it. Cut a slice or two and return the rest to the freezer. A cool creamy treat at a moment’s notice!
Preparation Tip: COLD IS BEST! Keep the lemonade concentrate frozen and the condensed milk and whipped topping in the refrigerator until it is time to make the pie.
Decorating: for an easy trim use canned whipped cream. It works best if done when you are serving your pie. Put a slice on the plate, shake the can, decorate and serve.
More Easy Dessert Recipes
Looking for more? Check out all of the easy no bake dessert recipes on It Is a Keeper.
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Pink Lemonade Pie
Ingredients
- 1 premade graham cracker crust
- 1 14 oz . can sweetened condensed milk
- 1 6 oz . can frozen pink lemonade
- 1 12 oz .container whipped topping - thawed
- 3 drops red food coloring
- whipped cream for garnish - optional
Instructions
- Hand mix sweetened condensed milk and frozen lemonade concentrate in a large mixing bowl.
- Add whipped topping.
- Fold in gently, using a large spoon.
- Add 3 drops of red food coloring to enhance the pink color.
- Blend till color is uniform.
- Spoon into the graham cracker crust.
- Freeze.
- Right before serving, decorate your pie with canned whipped cream for a festive look.
- Want to scale a recipe up or down? Simply type in a new serving amount and the recipe will automatically adjust!
- When a recipe call for House Seasoning Blend, you can use this recipe or substitute salt and pepper to taste.
- I always use unsalted butter in my recipes.
- I always use a meat thermometor to test for doneness when cooking meat. This one is my favorite.
- When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.
- The nutritional information provided in this recipe is an estimate. Learn more on how I calculate nutritional information for my recipes.
Deborah says
August 13, 2015 at 9:35 pmMy family came into town a couple of weeks ago and I made this. It was a huge hit! Thanks for the recipe!!
Mary K Burton says
August 5, 2015 at 1:00 pmI have been making this wondeful pie for years (or variations of it). Everyone should try it. Thanks for showing it to us again.
Ruthie Rayne says
July 12, 2015 at 8:00 amJust curious if you can use other frozen drinks to make this…like frozen juice concentrate (maybe orange???)?
Christina says
July 12, 2015 at 8:25 pmI would definitely give it a try! 🙂
Sinea Pies says
July 13, 2015 at 10:32 amRuthie, I think it would taste great. In fact, I have p;lans to try an orange version real soon. If it is really, really good, I’ll tell you all about it. 🙂
Ruthie Rayne says
July 16, 2015 at 1:49 amI’m making it Friday night to eat Saturday…How about I let you know? Grin! I’m thinking there shouldn’t be any changes to make other than the food coloring. Unless I want to make it oranger LOL.
Sinea Pies says
July 16, 2015 at 3:30 pmThat will be great. Come back and let me know!
Ruthie Rayne says
July 18, 2015 at 8:40 amI made it last night and had some for breakfast. Here’s how I made mine:
2 9oz Graham Cracker Crusts
1 12-oz can Old Orchard Pineapple-Orange juice
2 14-oz cans Sweetened, Condensed Milk
24oz total Whipped Topping
2 8oz cans crushed pineapple in juice (drained well)
Red and Yellow Food coloring
I made it the same way the instructions say, but added the crushed pineapple and used the entire thing of juice…so I just doubled everything else. Then I split it between the two pie shells…it still nearly overfilled them. But talk about delicious!
This will be a go-to recipe from now on. I plan on trying a number of different things, possibly using some frozen fruit.
Here is a that I posted on Facebook.
Ruthie Rayne says
July 18, 2015 at 8:45 amUmm oops. My HTML didn’t work. Here’s a pic I posted on Facebook.
Maria Magdalena says
July 11, 2015 at 9:13 amA must try recipe! Thank you for linking up to Creative K Kids’ Tasty Tuesdays. I have pinned your post to our Tasty Tuesdays Pinterest Board.
Christina says
July 12, 2015 at 8:25 pmThanks so much! 🙂
Sinea Pies says
July 13, 2015 at 10:33 amSo glad you like it!
fabcat says
July 8, 2015 at 9:39 pmThis.recipe was in a cookbook for children published more than 40 years ago. I have bee, making it for that same time period and occasionally I trade the lemonade for drozen orange juice and use red and yellow food coloring. A great recipe
Sinea Pies says
July 13, 2015 at 10:34 amI was thinking that a touch of “orange” food coloring would be needed. It is on my “to do” list to make an orange version real soon. What shall I call it? I am thnking “Orange Creamsicle No-Bake Pie”
Ruthie Rayne says
July 16, 2015 at 1:51 amThanks for mentioning that. That’s what I’m planning on doing Friday night 🙂
fabcat says
July 8, 2015 at 9:35 pmThis recipe was in a children’s cookbook published more than.40 years ago and I have been making it for moree than 40 years it is quick easy and a good starting point for a young cook. No burnt or cut fingers with this one.
Sinea says
September 12, 2015 at 3:01 pmI started to make it about that time myself! LOL
Brenda Burnett says
July 7, 2015 at 7:33 pmMy mother-in-law made these for years and they are delicious! I have also used the regular frozen lemonade and also the key-lime concentrate.
Sinea Pies says
July 13, 2015 at 10:35 amOooh, key-lime. Now that is a great idea!
Carrie Groneman says
July 1, 2015 at 7:45 pmThis looks SO good and one I need to try! Thank you so much for sharing this simple, but amazing recipe with us. Carrie, A Mother’s Shadow
Sinea Pies says
July 7, 2015 at 2:50 pmIt is such an easy, delicious pie!
Diane Roark says
July 1, 2015 at 9:15 amI have made this pie so many times. It is super easy to make and makes a huge statement. Simply DELICIOUS!
Thank you for sharing,
Diane Roark
Sinea Pies says
July 13, 2015 at 10:37 amYou know, Diane, this would be fun to make with kids. Just have to do it when there is plenty of time to let it freeze before serving. Maybe sometime when we have a whole day with nothing to do?
April Nichols says
June 30, 2015 at 7:02 pmDo you know if this pie will be firm if you just chill it in the fridge instead of freezing it?
Thanks!
Christina says
July 12, 2015 at 8:27 pmI haven’t tried that so I’m not sure :/
Pam Krugman says
June 30, 2015 at 10:24 amIs this really sweet or sweet/tart?
Sinea Pies says
July 13, 2015 at 10:38 amI would say “sweet/tart”
Creatively Homespun says
June 30, 2015 at 9:00 amYUM! Thank you for linking up at the Creative K Kids’ Tasty Tuesdays! I have pinned your post to our Tasty Tuesdays Pinterest Board! I hope to see you again this week! xo
Dana Jones says
June 29, 2015 at 11:18 amI make a version of this pie but the difference is instead of using grams for crust use crushed Ritz crackers a little sugar and melted butter!! It is the perfect match with the buttery Ritz with a touch of salt is so good with this pie! I also crush a few extra crackers and sprinkle on top!!
Christina says
July 12, 2015 at 8:27 pmYum! Great idea!
Joy @ Joy Love Food says
June 28, 2015 at 4:22 pmThis sounds delicious, perfect for summer! Thanks for sharing at What’d You Do This Weekend? I hope you will join us again this Monday!
Sinea Pies says
July 13, 2015 at 10:40 amIt is. Just be sure to serve it someplace where you can get it back in the freezer or put it on ice. It will disintergrate quickly if left sitting out at a picnic.
jenn says
June 28, 2015 at 2:51 pmLove this recipe- will have to try. Thanks for linking up #bloggersbrags
Sinea says
September 12, 2015 at 3:02 pmYou will be glad!
Lynn says
June 26, 2015 at 12:54 pmFinally the lemonade pie my mom and I have made for years and LOVE! So great to see you sharing it! It’s also good with limeade!
Sinea Pies says
July 13, 2015 at 11:22 amI thought it might be good with limeade. We are going to have to try it! ♥
Abby says
June 23, 2015 at 9:06 amYum! This looks so light and refreshing! I’m a huge fan of rich pies and chocolate desserts, but sometimes I want something fluffy and fun. Thanks for sharing!
Sinea Pies says
June 22, 2015 at 2:24 pmHey Christina… my husband loved this pie so much, I made him one for a Father’s Day gift! LOL It’s half gone already. 🙂