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These are “the best desserts of the summer.” They’re so good that we’re celebrating in the store: Free slices for every customer.
They’re ice cream-like pies that you make with frozen juice concentrates. But they don’t have to be lemon–flavors like strawberry guava and mango work fine.
You don’t have to turn the oven on. Mix it up in your stand-type mixer and freeze it in a springform pan.
This is a type of pie, not just a recipe. It started out as a pink lemonade pie, made with pink lemonade fruit juice concentrate from your grocer’s shelf. But it soon evolved into pies made with any fruit juice concentrate. Since there is an amazing array of fruit drink concentrates, you can make an amazing array of desserts.
What You’ll Need and Buying Tips
These pies are made in a springform pan. You can use any springform pan. We recommend a silicone springform pan with a glass base. The ring peels off the dessert like a candy wrapper for a perfect presentation. Slide the dessert onto a serving platter then cut and serve right on the glass base.
The remarkable advantage of these silicone springform pans is the double seal, silicone to glass. It’s virtually leak proof. You can bake brownies and desserts without a leaky mess in the bottom of the oven.
- Orange Mango makes a great dessert. Add a little vanilla and you’ll have a Dreamsicle Pie.
- Make a Black Cherry Pie with chocolate cookie crumbs for the crust and chocolate whipped cream.
- A Leprechaun Pie made with limeade and cream cheese is reminiscent of a key lime pie and very good.
Pink Lemonade Pie Recipe
This recipe is made in three parts: a graham cracker crust, a lemonade (or other juice concentrate) and cream cheese filling, and a whipped cream topping.
For the Crust
1 1/2 cups graham cracker crumbs
1/4 cup sugar
4 tablespoons butter
- Mix the crumbs, sugar, and butter in a nine-inch pie pan or spring form pan. Mix until the crumbs have absorbed the butter and the mixture is uniform.
- Press the crumbs across the bottom of the pan and up the sides. We’ve found using a drinking glass to press the crumbs up the sides works well.
- Bake for eight to ten minutes at 350 degrees. (If it’s a hot July day, you can choose not to bake the crust. A baked crust holds together better because the heat melts the sugar to help hold the crumbs together.)
For the Filling
1 8-ounce packet of cream cheese, softened
1 14-ounce can sweetened condensed milk
3/4 cup pink lemonade concentrate (not mixed with water)
2 tablespoons lemon juice (fresh or bottled)
AmeriColor Red Red food coloring or equal
- Using the whip attachment and your stand-type mixer or with a handheld electric mixer, mix the cream cheese until softened. Pour in the sweetened condensed milk very slowly while mixing to avoid clumps, scraping the bowl as you go.
- Slowly add the lemonade concentrate and lemon juice and continue beating. Color with red food coloring as desired.
- Pour the mixture into the pie shell or springform pan and place it in the freezer while you mix the topping.
For the Topping
1/3 cup shredded coconut
red food coloring
1 cup whipping cream
3 tablespoons sugar
1 teaspoon vanilla extract
- Place the coconut in a small plastic zip top bag. Add a drop of food coloring and seal the bag, trapping air inside. Shake until the coconut turns pink.
- Whip the cream until stiff, adding the sugar and vanilla in the process.
- Wait until the pie filling is slightly stiff on top, and gently spoon the cream over the pie filling. Garnish with the pink coconut.
- Freeze the pie until firm. Slice the pie with a warm, wet knife for smooth cuts.
About the Author
Dennis Weaver has burned food from Point Barrow, Alaska, to Miami, Florida. He and his wife Merri Ann are the founders of The Prepared Pantry in Rigby, Idaho and he is the author of How to Bake: The Art and Science of Baking available as an E-book.
Dennis and Merri Ann live in Rigby, Idaho. They have five wonderful children and six beautiful granddaughters.