Rating: 4.4 stars
10 Ratings
  • 5 star values: 4
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Whip up a lovely pink lemonade pie topped with pink-tinted coconut with just a few simple pantry ingredients. This chilled pie makes a perfect summertime dessert.

Recipe Summary test

prep:
15 mins
additional:
4 hrs
total:
4 hrs 15 mins
Servings:
8
Yield:
1 9-inch pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Beat cream cheese in large bowl until fluffy. Gradually beat in sweetened condensed milk, lemonade concentrate and food color, if desired.

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  • Fold in whipped topping. Pour into prepared pie crust. Chill 4 hours or until set. Garnish with coconut.

Nutrition Facts

521 calories; protein 5.3g; carbohydrates 42.7g; fat 25.1g; cholesterol 48.3mg; sodium 272.6mg. Full Nutrition
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Reviews (9)

Most helpful positive review

Rating: 4 stars
08/27/2014
I was in search of the pink lemonade pie I had growing up and this came pretty close. I made a shortbread gluten free cookie crust using the butter cookie crust recipe here on AR. I made it as a 9x13 instead of "pie". I also used a full tub of "cool whip" instead of half. I placed it in the freezer to firm up. I pulled it out of my deep freezer about 30 minutes prior to serving. I skipped the coconut because i'm allergic. Read More
(3)
10 Ratings
  • 5 star values: 4
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
08/17/2014
After four hours in the fridge it was still soupy. A couple hours in the freezer did the trick and it set up nicely! Great flavor for a summer pie - easy too! Read More
(4)
Rating: 4 stars
08/27/2014
I was in search of the pink lemonade pie I had growing up and this came pretty close. I made a shortbread gluten free cookie crust using the butter cookie crust recipe here on AR. I made it as a 9x13 instead of "pie". I also used a full tub of "cool whip" instead of half. I placed it in the freezer to firm up. I pulled it out of my deep freezer about 30 minutes prior to serving. I skipped the coconut because i'm allergic. Read More
(3)
Rating: 5 stars
06/02/2017
Delicious pie light and creamy consistency of 'soft peaks.' Followed recipe except I let lemonade concentrate thaw to room temp then measured 3/4 cup. Refrigerated overnight on bottom shelf. Company loved it too. A new summer staple. Read More
(2)
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Rating: 4 stars
06/12/2014
This recipe is so simple and easy. It's a great recipe to use when you have a last minute dessert to make. I didn't have lemonade so I used a Caribbean Cherry juice which was also good. I'm excited to try it with lemonade another time. Read More
(1)
Rating: 4 stars
10/15/2014
I made this recipe on 10/15/14 for a " THINK PINK " event. Instead of using a regular pie crust a graham cracker crust was used.I did use the optional food coloring. And after chilling for four hours it still wasn't firm enough so a couple of hours in the freezer did the trick. I liked where the taste was a very good combination of sweet and tart. " Keep Smiling:) " Read More
(1)
Rating: 5 stars
07/24/2017
I made the pie exactly as the recipe stated. I did put it in the freezer for two hours before serving. It was perfect! Very rich; serve small slices. But it was absolutely fabulous. Read More
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Rating: 5 stars
08/31/2017
My mom has made this recipe since I was a kid I still make it today over 30 yrs later still a great pie and easy I delete the coconut Read More
Rating: 5 stars
07/30/2016
Super easy just make sure you have enuf time to freeze it fully. I had extra filling I had to use on its own. Read More
Rating: 4 stars
01/14/2014
This is a refreshing summertime dessert. It tastes just like Lemon Icebox Pie just without the merengue. If you don't like lemon desserts this is not for you. Read More