Pink Lemonade Pie

I must have a psychic grandma or something. I decided to make this recipe over the weekend. Then on Monday I got a letter from Ma telling me the story of her first time making pie. She had deep dish pie tin instead of a regular one. When she went to put the pie crust in the tin it tore over and over so she had to patch it again and again. Then she went to put the filling in, and she didn’t have enough filling, because of her deep dish pie tin. Then she put the top crust on, which she had to patch as well. Pre-baking she asked Popa if it looked alright. He said, “Once you put the filling in it will look just fine!” They scrapped that pie and Popa made a new (Probably prettier) one.

The story just goes to show how hard baking can be. This recipe is almost no fail though, due to the easy graham cracker crust and the three ingredient filling. I sprinkled my extra graham cracker crust on the top with a swirl of whipped cream.

The frame in the backround of the pictures that has the recipe card in it, can be found Here. I highly reccomend these gorgeous handcrafted frames. They are so pretty. If you are looking for a reusable straw like the one in the glass, they are sold Here. This has been so useful, plus it comes with a case, a bamboo straw, and a straw cleaner.

This is a frozen pie, so you will need space in your freezer for two full pies. They take about 4 hours to freeze, so make sure you plan ahead. These are a great frozen treat for the summertime. I used the recipe for the crust but it turned out really crumbly. I did some Googling and this is a different variation that should work better.

Pink Lemonade Pie

Crust

• 3 cups graham cracker crumbs (about 20 full sheet graham crackers)
• 10 Tablespoons unsalted butter, melted
• 2/3 cup sugar

If you’re starting out with full-sheet graham crackers, you can use a food processor to grind them up. Add in the butter and sugar. The mixture will be thick, coarse, and sandy. Set aside 1/4 cup of this mixture. Press the mixture into the bottom of the dish or pan and slightly up the sides. Make sure it is tight and compact. Chill while making filling.

Filling

• 1 can sweetened condensed milk
• 1 small can thawed pink lemonade concentrate
• 1 small or 1/2 large cool whip container.

Whisk all of the ingredients until smooth and creamy. Pour into pie shell and sprinkle with remaining graham cracker crust. Freeze for 4 hours or overnight or however long you please. Take out of freezer 10 minutes before cutting and serving.