National Bake a pie day last week led me to make a “Pink Lemonade Pie” (sorry for the late post) and boy am I glad the vote was for this particular pie. It was so rich and decadent! I say “was” because it lasted less then 24 hours! The beauty of the pie besides the flavor it packed, was just how simple it was to make with only 10 minutes of bake time. Your guest will swear its bakery made just by looking at the three precise pretty layers of the pie. There is a layer of crust, a layer of pink lemonade filling, and a layer of whip cream sprinkled with coconut. All of which are homemade from scratch! Wowzers!
Note: You can make this pie also by substituting reduced fat and sugar free products if it tickles your fancy!
Also, you will need a spring form pan (you can purchase at any kitchen store) it allows you to pull it away from the pie without upsetting the layers.
1 1/2 Cups of Graham Crackers (I used reduced fat only b/c they were out of the regular)
1/3 Cup of Sugar
4 tbsp of butter
Take your graham crackers and place in a ziploc bag then take a rolling pin and crush them into crumbs. Mix your crumbs, sugar, and melted butter into a 9″ spring form pan. Press the crumbs in the pan by using the bottom of a round glass. Press up the sides of the pan and firmly into the bottom. Place in a 35o degree oven for 10-12 minutes.
1 8oz Package of Cream Cheese (softened)
3/4 Cup of Pink Lemonade Concentrate (frozen section)
2 tbsp of Fresh Squeezed Lemon Juice (I don’t like using bottled lemon juice on anything)
1 14oz Can of Sweetened Condensed Milk
Red Food Coloring
Using your electric hand mixer or stand mixer mix your cream cheese and sweetened condense milk until there are no lumps. Next, add your pink lemonade concentrate and lemon juice until well blended. Once, everything is mixed well add drops of your red food coloring stirring and adding until you reach your desired color. Then pour the mixture into your spring form pan on top of the crust and pop into the freezer while you make your topping.
1 Cup of Heavy Whipping Cream
3 tbsp of Sugar
1 tsp of Vanilla Extract (use a high quality vanilla)
You can purchase your vanilla from any high end kitchen store or order online. I like to use Nielsen-Massey brand which has a pure vanilla bean paste. You can see the black dots in it just as if it were from the bean itself. It packs a powerful punch and rich in vanilla flavor versus the imitation stuff. Spend the few extra dollars for the real vanilla paste it last a long time and you will enjoy your desserts that much more!
Using your electric hand mixer or your stand mixer (clean your bowl well) pour your heavy whipping cream and whipping it until its stiff. Add your sugar and vanilla during the process of it whipping it. Once you have created your homemade whipped cream topping pull the pie from freezer and pour it on top. Sprinkle with your coconut topping below and place back into the freezer until firm. (3 to 4 hours)
1/4 Cup of Shredded Coconut
Red Food Coloring
Place in a ziploc bag and add a drop or two of the food coloring and seal & shake until you reach your desired color. Then sprinkle on top.
It seems like a lot of steps but its quite simple! If you allow it to freeze fully you will get beautiful slices. Take a wet and warm knife to slice for clean slices and serve! Your mouth will have a burst of flavor from the sweet crust, to the tart bite of the pink lemonade, finished with a creamy sweet taste of whipped topping. I’m sad mine is gone! 😉
“Pretty Bitches Can Cook Too”
Keep it Fun, Keep it Simple, & Keep it Spicy!
Discover the Inner Kitchen Diva in YOU!
Thanks Bitches! XO