Pink Lemonade Pie (Easy No-Bake Dessert)
A sweet, creamy no-bake pie that’s the perfect frozen treat for summer. Made with graham cracker crust and a tangy pink lemonade filling!
Servings 8 slices
Calories 413kcal
Ingredients
For the crust
- 7 tablespoons butter softened
- 11 graham crackers
For the filling
- 14 oz sweetened condensed milk
- 6 oz can pink lemonade concentrate thawed
- 3 small drops red food coloring optional
- 8 oz whipped topping thawed
Topping (optional)
- whipped cream for topping
- lemon slices
Instructions
Make the crust
- Grease a 9-inch pie dish with butter or shortening.
- Melt the 7 tablespoons butter in the microwave in 30-second increments until melted.
- Crush 11 graham crackers in a food processor into fine crumbs.
- Pour in melted butter while running the processor on low until crumbs look like wet sand.
- Press crumbs firmly into the bottom and sides of the pie dish. Freeze for 15-20 minutes.
Make the filling
- In a large bowl, whisk together 14 oz sweetened condensed milk and 6 oz can pink lemonade concentrate concentrate until smooth.
- Add 3 small drops red food coloring (if using) and whisk to combine.
- Fold in 8 oz whipped topping until fully mixed.
Fill and freeze
- Pour filling into the frozen crust. Cover with plastic wrap and freeze for at least 6 hours or until set.
- Top with whipped cream and lemon slices to serve.
Notes
- This pie will soften quickly at room temperature, so I recommend keeping it in the freezer after you’ve served the desired number of slices to keep it from getting too soft.
- Use a flat-bottom glass or measuring cup to press the crumbs firmly into the pie dish. That will ensure that the crust won’t fall apart when the pie is sliced.
Nutrition
Calories: 413kcal | Carbohydrates: 59g | Protein: 6g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 48mg | Sodium: 291mg | Potassium: 267mg | Fiber: 1g | Sugar: 45g | Vitamin A: 488IU | Vitamin C: 4mg | Calcium: 191mg | Iron: 1mg
