Aunt Elaine’s Pink Lemonade Pie

Serves: 10
Total Calories: 259


1 (6-ounce) can frozen pink lemonade concentrate, thawed
1 (14-ounce) can sweetened condensed milk
1 (8-ounce) container frozen whipped topping, thawed
1/4 teaspoon red food coloring
Optional: 1/4 to 1 teaspoon lemon extract
Garnish: red decorating sugar
1 (9-inch) graham cracker crust


Mix lemonade concentrate, condensed milk, whipped topping and food coloring together until well blended. If desired, stir in lemon extract to taste, for a more tart flavor. Pour into graham cracker crust; sprinkle with decorating sugar. Cover and freeze for 4 hours to overnight. Thaw slightly before serving to make slicing easier.

Tip: To quickly prepare a homemade graham cracker crust, place 24 graham crackers in a plastic zipping bag and roll them with a rolling pin. Add 1/4 cup sugar and 6 tablespoons melted butter.

Nutritional Facts:

Serves: 10
Total Calories: 259
Calories from Fat: 68

This Aunt Elaine’s Pink Lemonade Pie recipe is from the Summer In the Country Cookbook. Download this Cookbook today.

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