Pink Lemonade Pie

5 from 1 vote

This Pink Lemonade Pie is perfect to make on those hot Summer days. It starts with a graham cracker crust and filled with a strawberry lemonade ice cream pie filling, then topped with whipped cream and lemon zest.

Prep Time10

Total Time10

Course: Dessert

Cuisine: American

Keyword: pink lemonade pie

Servings: servings

Calories: 403kcal

Author: Jill

Ingredients

Graham Cracker Crust

1 ½ cup graham cracker crumbs
¼ cup sugar
6 tbsp unsalted butter melted
9 in pie pan
Baking spray

Pink Lemonade Pie Ingredients

1 qt strawberry ice cream
1 - 8 oz pink lemonade concentrate thawed
1 - 8 oz cool whip thawed

Whipped cream topping

1 ½ cup heavy whipping cream
¾ cup powdered sugar
2 tsp pure vanilla extract
2 tbsp lemon zest
Large piping bag with star tip

Garnish

Lemon zest
Lemon wedges

Instructions

Graham Cracker Crust Directions

Preheat oven to 350 degrees.
Combine the ingredients into a medium bowl.
Spray the pie pan with the baking spray.
Press half the graham cracker crust into the pie dish.
Press the remaining crust up along the sides.
Bake in the oven for 10 minutes and allow to cool completely.

Pink Lemonade Pie Directions

Remove the strawberry ice cream from the freezer and allow to thaw for 20 minutes to soften the ice cream.
In a large bowl, combine the pink lemonade, ice cream, and cool whip Whisk everything until combined and no ice cream lumps appear.
Once the mixture is smooth, pour into the pie shell and spread evenly.
Place into the freezer overnight.

Whipped Cream Directions

Using a large bowl, place the bowl into the freezer for 10 minutes.
Remove the bowl after 10 minutes and add in the 1 ½ C heavy whipping cream, powdered sugar, and vanilla and lemon zest.

Nutrition