For a more intense lemonade flavor, add a tablespoon of lemon zest to the cream cheese mixture. If you prefer a homemade pie crust, feel free to substitute it for the store-bought version. Blind bake it until golden brown before filling. To easily tint the coconut, place it in a resealable plastic bag with the food coloring and shake until evenly colored. The pie can be stored in the refrigerator for up to 3 days.
Pink Lemonade Pie from Eagle Brand
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PREP TIME15 mins
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COOK TIME0 mins
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TOTAL TIME4 hrs 15 mins
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SERVING8 People
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VIEWS33
Escape the ordinary with this vibrant Pink Lemonade Pie. A luscious, no-bake creation that balances creamy indulgence with the zesty tang of pink lemonade. Crowned with a playful blush of pink-tinted coconut, it's a delightful treat that captures the essence of summer in every slice.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate43 g
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Cholesterol48 mg
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Fiber1 g
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Protein5 g
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Saturated Fat16 g
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Sodium273 mg
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Sugar33 g
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Fat25 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a large bowl, beat the softened cream cheese with an electric mixer until light and fluffy. (2-3 minutes)
02
StepGradually pour in the sweetened condensed milk, mixing until fully incorporated. Add the thawed pink lemonade concentrate and a few drops of red food coloring (if using) to achieve your desired shade of pink. Continue mixing until smooth. (2-3 minutes)
03
StepGently fold in the thawed whipped topping until just combined. Be careful not to overmix, as this can deflate the topping. (1-2 minutes)
04
StepPour the creamy pink lemonade mixture into the pre-baked pie crust, spreading it evenly.
05
StepCover the pie with plastic wrap, pressing gently on the surface to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, or preferably overnight, to allow the pie to set completely. (4+ hours)
06
StepBefore serving, tint the shredded coconut with a drop or two of red food coloring. Sprinkle the pink coconut over the top of the chilled pie as a garnish. Slice and serve chilled.
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Robert Botsford
Jun 25, 2025This pie was a huge hit at our summer BBQ! Everyone loved the refreshing flavor and the pink coconut was so cute.
Alf Okuneva
May 18, 2025I found that chilling it overnight really helped the flavors meld together. Definitely recommend making it ahead of time.
Leone Corwin
Mar 20, 2025I followed the recipe exactly and it turned out great. The only thing I would change is maybe adding a little more lemon zest for a stronger lemon flavor.
Jabari Stark
Mar 2, 2025My kids absolutely loved this pie! It's so fun and festive.
Jeramie Heidenreich
Feb 10, 2025I was looking for a simple dessert to make for a potluck and this was perfect. It was easy to make and everyone raved about it!
Louie Rippineffertz
Feb 8, 2025I used a gluten-free graham cracker crust and it worked perfectly. This is a great option for those with gluten sensitivities.
Estel Boyer
Jan 19, 2025Next time, I think I'll try adding a layer of fresh raspberries on top before chilling. That would add a nice pop of color and flavor.