Sweetened condensed milk, pink lemonade concentrate, whipped topping, and graham cracker crusts make the easiest, dreamiest pink pie ever!
Let’s rewind a bit. It was one of those sweltering July days where you could fry an egg on the sidewalk — not that I recommend trying. I had family coming over for a cookout, and I needed something… easy. And cold. And preferably something that didn’t require me to turn on the oven for a second longer than absolutely necessary.
Enter: this Pink Lemonade Pie Recipe. I scribbled it down from a neighbor at the farmers’ market (you know, the lady who always smells like fresh basil and happiness?). Whipped it up in, I kid you not, ten minutes. Tossed it in the fridge and didn’t think much of it.
Fast forward a few hours — the pie came out, and the whole family went absolutely feral over it. My cousin literally scraped the pie tin with her fork, zero shame. Ever since then, this has been my “it’s too hot to bake but I still want to impress people” secret weapon.
Why You’ll Love This Pink Lemonade Pie Recipe?
Let me just say this: it’s basically summer in a pie dish. Tart, creamy, refreshing, and a total showstopper in the “it’s so pretty” department. Plus, you only need four ingredients. No baking. No fancy tools. Not even a measuring cup if you’re living on the wild side (been there).
And the best part? It tastes like pink lemonade had a very delicious baby with a cloud.
Whether you’re hosting a backyard BBQ, a baby shower, or just need a Friday night pick-me-up, this Pink Lemonade Pie Recipe under-promises and over-delivers every single time.
Ingredient Notes:
Before we dive headfirst into the pie plate, let’s chat ingredients real quick:
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Sweetened Condensed Milk: This stuff is magic. Thick, sweet, and makes everything ridiculously creamy. Don’t swap it for evaporated milk (unless you like sad pies).
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Pink Lemonade Concentrate: The frozen kind! Thaw it first, otherwise you’ll be mixing ice chunks into your pie, and nobody wants that.
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Whipped Topping: Good old Cool Whip or any whipped topping you love. I’m usually a “store-brand is fine” person here, no shame.
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Graham Cracker Crusts: Pre-made crusts = less effort, more pie. If you’re feeling ambitious, you can make your own, but honestly? It’s summer. Take the shortcut.
How To Make Pink Lemonade Pie?
Alright, ready? Here’s how you make dessert magic happen with almost no effort:
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Mix It: Grab a large bowl (the prettier, the better, because it makes you feel like you’re really doing something) and stir together the sweetened condensed milk and thawed pink lemonade concentrate. Just blend until smooth — no fancy mixer needed.
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Fold It: Now, gently — like you’re tucking in a baby — fold in the thawed whipped topping. You want it light and airy, so resist the urge to stir like a maniac.
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Pour It: Divide the filling between two prepared graham cracker crusts. Smooth the tops out with the back of a spoon or a spatula. Or just swirl it around and call it “rustic” — nobody’s judging.
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Chill It: Cover the pies and pop them in the fridge for at least two hours. Longer if you can. This part’s non-negotiable — you need that time for the pie to firm up and become sliceable.
Want To Save This Recipe?
Storage Options:
You know how some desserts get weird in the fridge? Not this one. Store your Pink Lemonade Pie in the refrigerator, covered with foil or plastic wrap, for up to 5 days.
Pro tip: it’s even better on Day Two. Something about that extra chill time just makes the flavors pop. You can also freeze it if you want a firmer, almost ice-cream-pie texture. (I actually love it frozen on super hot days — chef’s kiss.)
Variations and Substitutions:
Feeling a little rebellious? Here’s how you can mix it up:
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Try Limeade: Swap pink lemonade for frozen limeade concentrate for a zesty, tangy twist.
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Berry Explosion: Fold in some fresh raspberries or strawberries before chilling for a little fruity surprise.
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Crust Party: Try it with a shortbread crust or a vanilla wafer crust if you’re feeling fancy (or you, like me, just grabbed the wrong crust at the store and went with it).
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Dairy-Free Dream: Use coconut whipped topping and sweetened condensed coconut milk for a surprisingly awesome dairy-free version.
What to Serve with Pink Lemonade Pie?
The pie’s the star, no question, but if you want to build a whole vibe around it:
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Sparkling Lemonade: Because more lemonade is always a good idea.
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Grilled Chicken or BBQ: The tart-sweet pie is the perfect cooling finish after a smoky meal.
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Fresh Fruit Salad: Adds a little healthy balance (so you can have two slices, obviously).
Frequently Asked Questions:
Can I make this Pink Lemonade Pie ahead of time?
Absolutely! It’s even better when it’s had time to chill overnight. Plus, it frees you up to enjoy your party instead of fussing in the kitchen.
Can I use homemade whipped cream instead of Cool Whip?
For sure. Just make sure it’s whipped stiff so it holds up when mixed with the lemonade and milk.
What if I only have one crust?
Fill it nice and full! You might have a little extra filling leftover… which is basically permission to eat it with a spoon straight out of the bowl.
And there you have it — your Pink Lemonade Pie Recipe ready to steal the show!
Ever tried a pie like this? Or have a fun twist you’ve added before? I’d love to hear about it — drop it in the comments! Let’s swap pink lemonade secrets.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Pink Lemonade Pie Recipe
Ingredients
- 1 14-ounce can sweetened condensed milk
- 1 6-ounce can frozen pink lemonade concentrate, thawed
- 1 8-ounce container frozen whipped topping, thawed
- 2 8-inch prepared graham cracker crusts
Instructions
Prepare the Mixing Bowl:
- In a large bowl, combine the sweetened condensed milk and thawed pink lemonade concentrate. Stir until the mixture is fully blended and smooth.
Incorporate the Whipped Topping:
- Gently fold the thawed whipped topping into the lemonade mixture. Ensure the topping is evenly distributed, maintaining a light and airy consistency.
Fill the Pie Crusts:
- Divide the filling evenly between the two prepared graham cracker crusts. Use a spatula or the back of a spoon to smooth the tops for a neat finish.
Chill the Pies:
- Cover the pies and refrigerate them for a minimum of two hours, or until completely chilled and set.
Serve:
- Once firm, slice and serve as a refreshing dessert. Enjoy cold for best results.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
