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Frozen Pink Lemonade Pie

A refreshing summer dessert that perfectly captures the flavors of pink lemonade in pie form, delivering a delightful blend of tart and sweet.
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Prep Time 20 minutes
Cook Time 8 minutes
Total Time 4 hours 20 minutes
Servings: 8 slices
Course: Dessert, Summer Treat
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs (or crushed digestive biscuits) For a nuttier crust, use browned butter.
  • 1/3 cup granulated sugar Adjust to taste if your pink lemonade mix is very sweet.
  • 6 tablespoons unsalted butter, melted Swap with coconut oil for a tropical note.
For the filling
  • 1 can sweetened condensed milk (14-ounce) The creamy backbone of the filling.
  • 1 cup heavy cream, chilled For whipped stability; use coconut cream for dairy-free.
  • 1/2 cup pink lemonade concentrate (thawed) The flavor heart of the pie; you can mix fresh lemon juice with a little grenadine for a homemade version.
  • 1–2 tablespoons lemon zest Brightens the filling.
  • few drops pink food coloring (optional) For a more vivid hue, or use a splash of strawberry purée instead.
For garnish
  • Fresh strawberries or lemon slices They make it look like a celebration.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, mix graham cracker crumbs and sugar. Pour in the melted butter and stir until the crumbs are evenly moistened.
  3. Press the mixture into a 9-inch pie plate. Bake for 8 minutes until the edges are slightly darkened. Let cool.
  4. Chill a mixing bowl and beaters, then whip the heavy cream until soft peaks form.
  5. In a separate bowl, whisk together the sweetened condensed milk, pink lemonade concentrate, and lemon zest until smooth.
  6. Fold in the whipped cream gently, keeping as much air as possible.
Assembly
  1. Spoon the filling into the cooled crust and smooth the top with a spatula.
  2. Tap the pie plate lightly on the counter to settle any air bubbles.
Freezing
  1. Cover loosely with plastic wrap and place in the freezer for at least 4 hours.
  2. Remove from the freezer 10–15 minutes before serving to make slicing easier.
Serving
  1. Garnish with thin lemon slices, fresh strawberries, or a dollop of whipped cream before serving.

Notes

For variations, you can substitute half the lemonade concentrate with strawberry purée or add vodka for a boozy version. Keep frozen for up to 2 months.