Pink Lemonade Pie

Nora will be here this week, so I made this Pink Lemonade Pie to celebrate. I figure we will have lots of pink in our house now, so might as well start with some pink dessert. This recipe was actually on my Baking Resolutions post a while back, so I guess there is one more to cross off the list. This pie is a little something different and you have to love the color. Perfect for warm weather!

Pink Lemonade Pie

Crust

2 cups graham cracker crumbs
1/4 cup sugar
4 tablespoons butter

Mix the crumbs, sugar, and butter in a nine inch pie pan or spring form pan.  Mix until the crumbs have absorbed the butter and the mixture is uniform.

Press the crumbs across the bottom of the pan and up the sides. Using a drinking glass to press the crumbs up the sides works well.

Bake for eight to ten minutes at 350 degrees.  Let cool completely.

Pink Lemonade Filling

1 8-ounce packet of cream cheese, softened
1 14-ounce can sweetened condensed milk
3/4 cup pink lemonade concentrate (not mixed with water)
2 tablespoons fresh lemon juice (if you want you can cut back this a little to soften the lemon flavor)
Pink gel color if you desire

I also folded in about a cup of whipping cream to the filling, I thought the lemon was a bit heavy for pink lemonade dessert.

Using the whip attachment and your stand-type mixer or with a handheld electric mixer, mix the cream cheese until softened. Pour in the sweetened condensed milk very slowly while mixing to avoid clumps, scraping the bowl as you go.

Slowly add the lemonade concentrate and lemon juice and continue beating.  The pink lemonade actually will color the pie a nice light pink shade, so you only have to use the color if you want it to be more intense.

Pour the mixture into the pie shell or springform pan and place it in the freezer while you mix the topping.

Topping

1/3 cup shredded coconut
pink gel food coloring
1 cup whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract

Place the coconut in a small jar . Add a drop of food coloring and seal. Shake until the coconut turns pink.

Whip the cream until stiff, adding the sugar and vanilla in the process.

Wait until the pie filling is slightly stiff on top, and gently spoon the cream over the pie filling. Garnish with the pink coconut.

Freeze the pie until firm and enjoy!

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