Pink Lemonade Pie

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4.83 from 17 votes
Pink Lemonade Pie is that cool refreshing tang that your taste buds need and deserve on a hot summer day. This perennial 4th of July Picnic favorite is the hit of the party.
Prep: 10 minutes
freezing time: 6 hours
Total: 6 hours 10 minutes
Side view of a piece of lemonade pie.

Pink Lemonade Pie is that cool refreshing tang that your taste buds need and deserve on a hot summer day. This perennial 4th of July Picnic favorite is the hit of the party.

Side view of a piece of lemonade pie.

This Frozen Pink Lemonade Pie is pure refreshment. It is so very simple and so very satisfying. Additionally, it only takes minutes to make, so you can be out having fun, not working on dessert.

What specifically makes pink lemonade pink? Find out here.

  • 5 Minute Minute: Takes only minutes to prepare.
  • Easy Ingredients: Takes no special ingredients.
  • Family Friendly: Everyone from Grandma to the toddler will love this refreshing dessert.
  • No Bake: Do not even need to heat up the kitchen.

What You Need to Make Pink Lemonade Pie

Pie shell surrounded by lemonade, cool whip and sweetened condensed milk

Ingredients

  •  premade graham cracker crust
  • sweetened condensed milk
  • can frozen pink lemonade
  • container whipped topping – thawed
  • red food coloring

Equipment

How to Make Frozen Lemonade Pie – Step by Step

Process of how to make the pink lemonade pie, including adding of coloring to make it pink.
  • Make Marinade: First, mix sweetened condensed milk and frozen lemonade concentrate.
  • Fold: Second, fold in whip topping gently.
  • Color: Third, add 3 drops of red food coloring land then gently blend.
  • Fill: Next, spoon into the graham cracker crust.
  • Freeze: Finally, freezer.
Final preparation of lemonade pie by adding whipped topping and the final product in the pie shell.

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Common Questions About Pink Lemonade Pie

HOW DO I STORE THIS RECIPE?

Store in the freezer until right before serving

SUBSTITUTE REGULAR FROZEN LEMONADE OR LIMEADE?

Absolutely, be unique and try different flavors.

CAN THIS RECIPE BE DOUBLED?

Sure having a big party, make more

CAN PINK LEMONADE PIE BE MADE AHEAD OF TIME?

Of course, you can make it days ahead and keep in the freezer until ready.

Slice of pink lemonade pie on a blue plate with a fork.

Expert Tips for Making Pink Lemonade Pie

  • This Recipe Can be Doubled: Great recipe for a crowd.  Simply increase the ingredients proportionately and split it into two crusts.
  • Individual: Make individual ones by making your own crust and placing it into the bottom of a clear glass and make as usual.
  • Cookie Crust: If you have time, make your own lemon cookie crust by mixing crumbled lemon shortbread and butter, for even more lemon flavor.
  • Lemon Peel: Zest a little lemon on top of the whipped topping when serving.

⭐⭐⭐ RATE THIS RECIPE ⭐⭐⭐

If you’ve tried this recipe, please rate it in the comment section below.

Side view of a piece of lemonade pie.

Pink Lemonade Pie

4.8 from 17 votes
Pink Lemonade Pie is that cool refreshing tang that your taste buds need and deserve on a hot summer day. This perennial 4th of July Picnic favorite is the hit of the party.
Print Pin Rate
Servings: 8 servings
Prep Time: 10 minutes
freezing time: 6 hours
Total Time: 6 hours 10 minutes

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.

Video

Expert Tips

 
  • This Recipe Can be Doubled: Great recipe for a crowd.  Simply increase the ingredients proportionately and split it into two crusts.
  • Individual: Make individual ones by making your own crust and placing it into the bottom of a clear glass and make as usual.
  • Cookie Crust: If you have time, make your own lemon cookie crust by mixing crumbled lemon shortbread and butter, for even more lemon flavor.
  • Lemon Peel: Zest a little lemon on top of the whipped topping when serving.

Estimated Nutritional Information

Calories: 401kcal | Carbohydrates: 69g | Protein: 8g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 1mg | Sodium: 206mg | Potassium: 88mg | Fiber: 1g | Sugar: 58g | Vitamin A: 164IU | Vitamin C: 3mg | Calcium: 235mg | Iron: 1mg

The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/

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38 thoughts on “Pink Lemonade Pie”

  1. I have been making this wondeful pie for years (or variations of it). Everyone should try it. Thanks for showing it to us again.

    Reply
  2. Just curious if you can use other frozen drinks to make this…like frozen juice concentrate (maybe orange???)?

    Reply
    • 5 stars
      Ruthie, 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. 🙂

      Reply
      • I’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.

        Reply
          • I 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.

  3. 5 stars
    A 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.

    Reply
  4. This.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

    Reply
    • 5 stars
      I 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”

      Reply
  5. This 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.

    Reply
  6. My 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.

    Reply
  7. This 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

    Reply
  8. I 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

    Reply
    • 5 stars
      You 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?

      Reply
  9. YUM! 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

    Reply
  10. I 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!!

    Reply
  11. This sounds delicious, perfect for summer! Thanks for sharing at What’d You Do This Weekend? I hope you will join us again this Monday!

    Reply
    • It 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.

      Reply
  12. Finally 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!

    Reply
  13. Yum! 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!

    Reply
  14. 5 stars
    Hey Christina… my husband loved this pie so much, I made him one for a Father’s Day gift! LOL It’s half gone already. 🙂

    Reply

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