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Pink Lemonade Pie

Pink Lemonade Pie

Published: June 22, 2015 Last Updated: June 19, 2020

This post may contain affiliate links.  For more information, read my disclosure policy here.   

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READER RATING:

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This Pink Lemonade Pie is one of the best ice box pie recipes.

PINK Lemonade Pie on a black plate with a strawberry.

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!

PINK Lemonade Pie on a white plate.

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

  • No Bake Snickers Pie
  • No Bake Milky Way Pie
  • No Bake Strawberry Chiffon Pie

Looking for more?  Check out all of the easy no bake dessert recipes on It Is a Keeper.

⭐  Did you make this recipe? Please give it a star rating below! ⭐

Pink 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.
Prep Time10 mins
freezing time6 hrs
Total Time6 hrs 10 mins
Prevent your screen from going dark while cooking
Course: Dessert
Cuisine: American
Keyword: Lemonade, no bake
Servings: 8 servings
Calories: 401kcal
Author: Christina Hitchcock
Print Recipe Pin Recipe
4.57 from 16 votes

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.

Notes

 
  • 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.

Nutrition

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
Did You Make This Recipe?Show me on Instagram! Mention @itsakeeperblog or tag #itisakeeper! I'd love to see what you're up to in the kitchen!
Helpful Tips for All Recipes on It Is a Keeper
  • 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.

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Comments

  1. Deborah says

    August 13, 2015 at 9:35 pm

    My family came into town a couple of weeks ago and I made this. It was a huge hit! Thanks for the recipe!!

    Reply
  2. Mary K Burton says

    August 5, 2015 at 1:00 pm

    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
  3. Ruthie Rayne says

    July 12, 2015 at 8:00 am

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

    Reply
    • Christina says

      July 12, 2015 at 8:25 pm

      I would definitely give it a try! 🙂

      Reply
    • Sinea Pies says

      July 13, 2015 at 10:32 am

      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
      • Ruthie Rayne says

        July 16, 2015 at 1:49 am

        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
        • Sinea Pies says

          July 16, 2015 at 3:30 pm

          That will be great. Come back and let me know!

          Reply
          • Ruthie Rayne says

            July 18, 2015 at 8:40 am

            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

            July 18, 2015 at 8:45 am

            Umm oops. My HTML didn’t work. Here’s a pic I posted on Facebook.

  4. Maria Magdalena says

    July 11, 2015 at 9:13 am

    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
    • Christina says

      July 12, 2015 at 8:25 pm

      Thanks so much! 🙂

      Reply
    • Sinea Pies says

      July 13, 2015 at 10:33 am

      So glad you like it!

      Reply
  5. fabcat says

    July 8, 2015 at 9:39 pm

    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
    • Sinea Pies says

      July 13, 2015 at 10:34 am

      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
    • Ruthie Rayne says

      July 16, 2015 at 1:51 am

      Thanks for mentioning that. That’s what I’m planning on doing Friday night 🙂

      Reply
  6. fabcat says

    July 8, 2015 at 9:35 pm

    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
    • Sinea says

      September 12, 2015 at 3:01 pm

      I started to make it about that time myself! LOL

      Reply
  7. Brenda Burnett says

    July 7, 2015 at 7:33 pm

    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
    • Sinea Pies says

      July 13, 2015 at 10:35 am

      Oooh, key-lime. Now that is a great idea!

      Reply
  8. Carrie Groneman says

    July 1, 2015 at 7:45 pm

    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
    • Sinea Pies says

      July 7, 2015 at 2:50 pm

      It is such an easy, delicious pie!

      Reply
  9. Diane Roark says

    July 1, 2015 at 9:15 am

    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
    • Sinea Pies says

      July 13, 2015 at 10:37 am

      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
  10. April Nichols says

    June 30, 2015 at 7:02 pm

    Do you know if this pie will be firm if you just chill it in the fridge instead of freezing it?
    Thanks!

    Reply
    • Christina says

      July 12, 2015 at 8:27 pm

      I haven’t tried that so I’m not sure :/

      Reply
  11. Pam Krugman says

    June 30, 2015 at 10:24 am

    Is this really sweet or sweet/tart?

    Reply
    • Sinea Pies says

      July 13, 2015 at 10:38 am

      I would say “sweet/tart”

      Reply
  12. Creatively Homespun says

    June 30, 2015 at 9:00 am

    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
  13. Dana Jones says

    June 29, 2015 at 11:18 am

    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
    • Christina says

      July 12, 2015 at 8:27 pm

      Yum! Great idea!

      Reply
  14. Joy @ Joy Love Food says

    June 28, 2015 at 4:22 pm

    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
    • Sinea Pies says

      July 13, 2015 at 10:40 am

      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
  15. jenn says

    June 28, 2015 at 2:51 pm

    Love this recipe- will have to try. Thanks for linking up #bloggersbrags

    Reply
    • Sinea says

      September 12, 2015 at 3:02 pm

      You will be glad!

      Reply
  16. Lynn says

    June 26, 2015 at 12:54 pm

    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
    • Sinea Pies says

      July 13, 2015 at 11:22 am

      I thought it might be good with limeade. We are going to have to try it! ♥

      Reply
  17. Abby says

    June 23, 2015 at 9:06 am

    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
  18. Sinea Pies says

    June 22, 2015 at 2:24 pm

    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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