Pink Lemonade Pie is the kind of dessert that feels like sunshine on a plate. Light, tangy, and sweet with a refreshing citrus twist, this no-bake pie is the perfect treat for warm days, backyard gatherings, or anytime you want a little burst of summer flavor. With its cheerful pink hue and creamy texture, it’s as pretty as it is delicious.
The magic of this pie is how easy it is to make. With just a few ingredients – pink lemonade concentrate, sweetened condensed milk, whipped topping, and a graham cracker crust, you get a silky smooth filling that sets beautifully in the fridge or freezer. There’s no need to turn on the oven, which makes it a go-to dessert when the weather is hot.
The flavor is a nostalgic nod to childhood lemonade stands, but with a creamy twist that feels grown-up enough for dinner parties. The lemonade gives the filling a bright, zesty kick that balances out the sweetness of the milk and whipped topping. The graham cracker crust adds just the right amount of crunch and a subtle toasty note that pairs perfectly with the cool filling.
You can dress up your pink lemonade pie with slices of fresh lemon, a dollop of whipped cream, or a sprinkle of crushed cookies or berries. Serve it straight from the fridge for a soft, creamy bite, or freeze it for a firmer, ice-cream-like texture.
This pie is quick to assemble, easy to transport, and always a hit with guests. It’s especially great for potlucks, birthdays, baby showers, or any event where you want something that looks festive but doesn’t require hours in the kitchen.
Pink Lemonade Pie is proof that simple desserts can still steal the show – it’s light, lovely, and perfect for summer.
This recipe is made by Matthew Bronsert.
Ingredients
- 1 Graham cracker crust
- 8 oz pink lemonade concentrate frozen
- 14 oz sweetened condensed milk (e.g. Eagle Brand)
- 8 oz Cool Whip
Instructions
- Mix 8 ounces of lemonade concentrate and sweetened condensed milk on low for 2 minutes.
- Fold in 1/2 of the Cool Whip.
- Ladle the mixture into the pie crust.
- Place the pie in the freezer for at least 2 hours, or until firm.
- Serve with the remaining Cool Whip on top.