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Pink Lemonade Pie

A delightful no-bake pie with a creamy pink filling that brings the refreshing taste of summer in every bite.
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Prep Time 20 minutes
Total Time 2 hours 20 minutes
Servings: 8 servings
Course: Dessert, No-Bake
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 9-inch graham cracker crust (store-bought or homemade) Swap for a vanilla wafer crust for a sweeter edge.
For the filling
  • 1 can (14-ounce) sweetened condensed milk For a lighter version, try low-fat sweetened condensed milk.
  • 1 package (8-ounce) cream cheese, softened Mascarpone makes it richer; Greek yogurt can lighten it.
  • 1/2 cup freshly squeezed lemon juice About 3 lemons; bottled juice works but fresh is brighter.
  • 1/3 cup pink lemonade concentrate, thawed Cranberry or raspberry lemonade concentrate can be a fun twist.
  • 1 cup heavy cream, whipped to soft peaks Use coconut cream for a dairy-free spin.
  • 1 piece zest of 1 lemon Plus extra for garnish.
  • optional a handful of fresh raspberries or strawberries For topping.

Method
 

Preparation
  1. In a large bowl, beat the softened cream cheese until smooth and velvety, ensuring there are no lumps.
  2. Add sweetened condensed milk and lemon zest, mixing until combined.
  3. Stir in the lemon juice and pink lemonade concentrate, adjusting the mixture for desired sweetness and pink hue.
  4. In a separate bowl, whip the heavy cream to soft peaks.
  5. Fold the whipped cream into the pink lemon mixture gently to maintain an airy texture.
  6. Pour the filling into the prepared graham cracker crust, smoothing the top with a spatula.
  7. Refrigerate for at least 2 hours or overnight for a firmer set.

Notes

For less tartness, reduce lemon juice by 1 to 2 tablespoons. Best when chilled and served within 48 hours.