Pink Lemonade Pie

READY IN: 15mins
Recipe by Theresa Thunderbird

This is a great Easter pie.It needs about 4 hours to chill.

Top Review by Donna

I made this for Easter and totally messed up the recipe and it was STILL excellent! OK so I was cooking all day and got lazy about ready instructions and used a LARGE can of lemonade so after 5 hours it was still pretty runny, so I froze it and YUM! this is really tasty and so pretty, the extra lamonade didn't hurt the taste at all! Thanks!

Ingredients Nutrition

  • 1 pastry shells (8 or 9 inch)
  • 1 (6 ounce) can frozen pink lemonade concentrate, thawed
  • 1 (8 ounce) package cream cheese, softened
  • 1 (14 ounce) can Eagle Brand Condensed Milk (not evaporated)
  • 3 -5 drops red food coloring (optional)
  • 1 (4 ounce) container Cool Whip, thawed
  • 12 cup pink tinted coconut


  1. In large mixer bowl beat cheese until fluffy,gradually beat in sweetened condensed milk then lemonade concentrate and food coloring if desired.
  2. Fold in cool whip.
  3. Pour into prepared pastry shell.
  4. Chill 4 hours or until set.
  5. Garnish with coconut.

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