This is an old recipe that was was my #1 son’s favorite pie when he was growing up. Son #2 liked it also. This is so easy and great on a hot summer day. The key is to make homemade graham cracker crust instead of buying ready made crust. Be sure and cool crust before adding the filling.

Pink Lemonade Pie- Version 1

• 1 homemade graham cracker crust
• 6 oz. frozen pink lemonade concentrate
• 12 oz. pkg. Cool Whip, thawed
• 1 can sweetened condensed milk (Eagle Brand)
• Few drops red food coloring (pie looks prettiest with pale pink)

Beat lemonade concentrate, Cool Whip and condensed milk together until smooth. Pour into homemade pie crust and chill for one hour before serving. This may actually give you enough for two pies. You can freeze this pie also and cut what you want and put out for 15 minutes before serving.  You can serve with a little Cool Whip on top of pie. This is my son’s favorite version.

Pink Lemonade Pie- Version 2

• Homemade graham cracker crust
• 1 6 oz. can pink lemonade concentrate
• 1 can sweetened condensed milk (Eagle Brand)
• 1 small container frozen Cool Whip
• 1 8 oz. pkg. cream cheese
• Few drops red food coloring

Thaw frozen pink lemonade, Cool Whip, and cream cheese. Whip cream cheese until smooth. Stir in condensed milk. Add lemonade concentrate. Gently fold in Cool Whip and add food coloring. Pour into a graham cracker crust and chill thoroughly. Pie freezes well. This may make enough filling to make two pies. This is my favorite version as I love cream cheese in any food!

I use Keebler Graham Cracker Crumbs in a box to make crust. Just follow directions on box for a perfect crust.