How to Make Pink Lemonade Pie

There are different types of deserts used in all parts of the world as per the traditions and culture of various countries. Pink lemonade pie is among the finest deserts and is extremely popular in the western countries. This pie can be easily available in many restaurants; however, by learning to make it at home, you can make a good impression on your family or guests, while also saving a lot of money.

There are four parts of the recipe of making pink lemonade pie; a graham cracker crust, a lemonade or any other juice concentrate, cream cheese filling and a whipped cream topping.

Prep time: 45 min
Baking time: 10 min
Total time: 55 min
Yield: 8 – 10 persons
Utensils: Pie pan, drinking glass, oven and small plastic zip bag.

Graham crackers: 1 & ½ cup
Sugar: ¼ cup
Butter: 4 tablespoons
Shredded coconut: 1/3 cup
Whipping cream: 1 cup
Sugar (for topping): 3 tablespoons
Vanilla extract: 1 teaspoon
Cream cheese: One 8 ounce packet
Condensed milk: One 14 ounce pack
Lemon Juice: 2 tablespoons


  • 1

    For the crust

    In order to prepare the crust, you need to mix sugar, crumbs and butter in a 9 inch pie pan. If it is not available, you can use a spring form pan. You need to keep mixing it until the mixture is uniform and butter is absorbed by the crumbs.

    Across the bottom of the pan, you need to press the crumbs and up the sides. Some experts use a drinking glass to press the crumbs as it works well in lifting the sides.

    Preheat the oven at 350 degrees F and bake the crust for about eight to ten minutes. If you live in extremely hot climate, you may opt not to bake the crust. However, it is recommended that you bake it as it will hold together better, with the heat melting the sugar, which helps hold up the crumbs.

  • 2


    Using the stand-type mixer and the whip attachment, you need to mix the cream cheese until is softens up. You can now pour in the sweetened condensed milk slowly while you stir it.

    At this stage, you may add the lemonade concentrate and lemon juice while beating. You can add red food colouring at this point.

    In a spring form or a pie shell pan, you need to pour the mixture and freeze it before you start preparing the topping.

  • 3


    In a small plastic zip top bag, you need to place the coconut. You can seal the bag after adding a drop of food colouring. Until the coconut turns pink, you may continue to shake. You are required whip the cream , till it is stiff.  Now add sugar and vanilla.

    You should wait until the pie filling is slightly stiff from the top and then garnish it with the pink coconut.

    Freeze the pie until it is firm.

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