Pink Lemonade Mini Pies
If you’re craving a dessert that’s as charming as it is simple, look no further than this Frozen Lemonade Pie Recipe. Bursting with bright citrus flavor and just a hint of sweetness, this pie recipe comes together in minutes using only graham cracker crusts, sweetened condensed milk, Cool Whip, and pink lemonade concentrate.
- Total Time5 minutes
- Yield12 mini pies 1x
Ingredients
Units
Scale
Ingredients
- 12 Prepared mini graham cracker pie crusts (or one 10 inch pie crust)
- 1 14 oz. can Sweetened condensed milk
- 1 8 oz. container Cool Whip
- 3/4 6 oz. can Thawed frozen pink lemonade concentrate
- Optional: Lemon Zest for garnish
Instructions
- In a large bowl, mix the sweetened condensed milk and Cool Whip with a spoon.
- Slowly add ¾ of the can of pink lemonade concentrate, stirring until fully combined and smooth.
- Pour into the mini graham cracker pie crusts.
- Place in freezer at least 6 hours or ideally overnight.
- Garnish with fresh lemon zest before serving.
Notes
- Use a spoon to mix ingredients together instead of using an electric mixer. The mixer will liquefy the Cool Whip, and the pies will be runny and will not have the right consistency!
- If you want to skip the Cool Whip whipped topping, you can use homemade whipped cream by whipping up some heavy cream and powdered sugar until you have stick peaks. I have a full recipe here.
- If you’re making a regular pie (instead of mini pies), you can use a homemade graham cracker crust or a pre-made graham cracker crust (made with graham cracker crumbs, butter and sugar). I suppose you could do the same with mini pies if you have mini pie pans or other small dishes.
- Prep Time: 5 minutes
- Category: Dessert
- Cuisine: American
Find it online: https://rosebakes.com/4-ingredient-pink-lemonade-mini-pies/
