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
My 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
I 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
Just curious if you can use other frozen drinks to make this…like frozen juice concentrate (maybe orange???)?
Christina says
I would definitely give it a try! 🙂
Sinea Pies says
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. 🙂
Ruthie Rayne says
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.
Sinea Pies says
That will be great. Come back and let me know!
Ruthie Rayne says
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.
Ruthie Rayne says
Umm oops. My HTML didn’t work. Here’s a pic I posted on Facebook.
Maria Magdalena says
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.
Christina says
Thanks so much! 🙂
Sinea Pies says
So glad you like it!
fabcat says
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
Sinea Pies says
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”
Ruthie Rayne says
Thanks for mentioning that. That’s what I’m planning on doing Friday night 🙂
fabcat says
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.
Sinea says
I started to make it about that time myself! LOL
Brenda Burnett says
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.
Sinea Pies says
Oooh, key-lime. Now that is a great idea!
Carrie Groneman says
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
Sinea Pies says
It is such an easy, delicious pie!
Diane Roark says
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
Sinea Pies says
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?
April Nichols says
Do you know if this pie will be firm if you just chill it in the fridge instead of freezing it?
Thanks!
Christina says
I haven’t tried that so I’m not sure :/
Pam Krugman says
Is this really sweet or sweet/tart?
Sinea Pies says
I would say “sweet/tart”
Creatively Homespun says
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
Dana Jones says
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!!
Christina says
Yum! Great idea!
Joy @ Joy Love Food says
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!
Sinea Pies says
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.
jenn says
Love this recipe- will have to try. Thanks for linking up #bloggersbrags
Sinea says
You will be glad!
Lynn says
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!
Sinea Pies says
I thought it might be good with limeade. We are going to have to try it! ♥
Abby says
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!
Sinea Pies says
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. 🙂