Serves: 10
Total Calories: 259
Mix lemonade concentrate, condensed milk, whipped topping and food coloring together until well blended. If desired, stir in lemon extract to taste, for a more tart flavor. Pour into graham cracker crust; sprinkle with decorating sugar. Cover and freeze for 4 hours to overnight. Thaw slightly before serving to make slicing easier.
Tip: To quickly prepare a homemade graham cracker crust, place 24 graham crackers in a plastic zipping bag and roll them with a rolling pin. Add 1/4 cup sugar and 6 tablespoons melted butter.
This Aunt Elaine’s Pink Lemonade Pie recipe is from the Summer In the Country Cookbook. Download this Cookbook today.
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