Can I use regular lemonade instead of raspberry lemonade?

Absolutely! Regular lemonade concentrate works perfectly in this recipe. Your pie will have a more traditional yellow color (unless you add food coloring), but the refreshing tangy-sweet flavor will still shine through. You might want to add a bit more sugar if you prefer a sweeter pie.

Can I make this pie without food coloring?

Yes, the food coloring is purely for aesthetic purposes. If you use raspberry lemonade concentrate, your pie will naturally have a light pink hue, though not as vibrant. If you use regular lemonade, your pie will have a pale yellow color, which is equally appetizing!

Is there a substitute for Cool Whip?

While Cool Whip provides stability, you can substitute freshly whipped cream that's been beaten with 2 tablespoons of powdered sugar until stiff peaks form. However, be aware that the pie won't hold up as long in the refrigerator and isn't suitable for freezing with this substitution.

Can I make this pie with a different crust?

Definitely! This versatile filling works beautifully with many crust options. Try a vanilla wafer crust, shortbread cookie crust, or even a pre-made graham cracker crust from the store if you're short on time. For a fun twist, a pretzel crust adds a sweet-salty dimension that complements the tangy filling wonderfully.

No-Bake Pink Lemonade Pie Recipe

Description

This No-Bake Pink Lemonade Pie is a delightful and refreshing dessert, perfect for warm weather or any time you’re craving something sweet and tangy. With a graham cracker crust and a creamy, fruity filling, it’s easy to prepare and doesn’t require any baking, making it the ultimate fuss-free treat.

Ingredients

Units Scale

Crust

1 and 1/2 cups finely ground graham crackers (about 10 full sheets)
1/3 cup granulated sugar
6 tablespoons butter, melted

Filling

1 can sweetened condensed milk (14 oz.)
1/2 cup frozen raspberry lemonade concentrate, partially thawed
1/2 teaspoon vanilla extract
1 tablespoon granulated sugar
5 to 6 drops red food coloring
1 8 oz. container Cool Whip

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Instructions

Prepare the Crust
Mix the graham cracker crumbs, sugar, and melted butter in a bowl. Stir thoroughly until the mixture forms a sandy and coarse texture. Then, firmly press the mixture into the bottom and up the sides of a 9-inch pie dish. Place the crust in the refrigerator to chill while you prepare the filling.
Make the Filling
In a large mixing bowl, combine the sweetened condensed milk, raspberry lemonade concentrate, vanilla extract, granulated sugar, and red food coloring. Gently fold in the Cool Whip until the mixture is blended and smooth. Spoon the filling into the prepared crust. Chill the pie in the refrigerator for 6 to 8 hours or overnight for best results. Alternatively, you can freeze it for a firmer texture.

Notes

For a sturdier crust, bake the graham cracker crust at 350°F (180°C) for 8-10 minutes, then let it cool completely before adding the filling.
You can garnish the pie with fresh raspberries, mint leaves, or whipped cream for an extra touch of elegance.
To make the pie healthier, consider using reduced-fat sweetened condensed milk or substituting regular Cool Whip with a lighter version.

Nutrition

Serving Size: 1 slice
Calories: 220 kcal
Sugar: 25g
Sodium: 180
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 1g
Protein: 4g
Cholesterol: 25