Pink Lemonade Pie Recipe
This easy Pink Lemonade Pie Recipe blends sweetened condensed milk, pink lemonade concentrate, whipped topping, and graham cracker crusts for a refreshing, no-bake summer dessert.
16 Servings
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
To prepare a gluten-free version of this Pink Lemonade Pie Recipe, simply substitute the regular graham cracker crusts with certified gluten-free graham cracker crusts, readily available in most supermarkets or specialty stores. Ensure all other ingredients, particularly the whipped topping and sweetened condensed milk, are verified gluten-free by checking the labels.