Just in time for Easter, today’s pie is easy to make ahead AND it will go with your gingham cocktail napkins. You did make the Burlap Bunny cocktail napkins, didn’t you? There’s still time if you haven’t. Use your pink napkins to serve with your Pink Lemonade Pie and your guests will be impressed with your color coordinating skills. Pinky promise!
52 Pies Project: Pink Lemonade Pie
I found this little gem of a recipe in an old church recipe cookbook from the 80’s. I mainly purchased it while out antique shopping, not because it was super old, but because it contained nearly 400 pages of combined church recipe goodness. It even has little hand written notes on the title page like “310, 4 cup salad”….however, on page 310 there are recipes for an Apple Salad and a One Cup Salad. But underneath that One Cup Salad? Another note! Mandarin oranges scribbled into the ingredients lineup. My thought is that someone loved the One Cup Salad so much they had quadrupled it for a 4 Cup Salad. Don’t you love finding little notes inside old cookbooks? It reminds me of hunting Easter eggs and makes me feel like I’ve found a golden one!
I’m sure you’ve seen similar recipes floating around the internet for a Pink Lemonade Pie, because when a recipe only begins with 3 ingredients there’s not much you can or should do to it.
Just jazz it up with some crushed Oreos in the center along with some pink Cadbury eggs. Let’s face it, Easter isn’t Easter without Cadbury eggs. And let’s pause for a minute and praise Jesus I stuck with eating only the blue and yellows or I would’ve run out of eggs.
I also added just a hint of pale pink sanding sugar. You know, because it’s Easter and enhancing the pink is always top of my agenda.
I’m going to include the recipe, but it goes a little something like this.
Mix pink lemonade concentrate and ice cream, put it in a chocolate pie crust. Freeze. Serve. The End.
I did modify the crust as well. The original recipe says to just crush Oreos and press them into your pie pan. I added some sugar and butter (similar to the way you make a graham cracker crust) just to help it press and mold into the pan better.
- Oreo cookies, crushed (enough to make a 9inch crust, about 2 sleeves)
- 1 tbsp sugar
- 1 tbsp melted butter
- ½ gallon vanilla ice cream, softened
- 1 6 ounce frozen pink lemonade concentrate, thawed
- Combine crushed cookies, sugar and butter just until combined. Press into 9inch pie pan. Soften ice cream and add lemonade concentrate. Mix well and pour into pie crust. Sprinkle a few crumbs on top. Freeze. Add cadbury eggs (if desired) just before serving- the color will run.
That’s all there is to this pie.
Is there anything better than a frozen Pink Lemonade Pie as we march into warmer temperatures?
No, I don’t think that there is.
Not too sweet. Cold and relaxing. Perfect for Summertime!
Or, in my case….Easter festivities. I hear the bunny likes ice cream therefore a pie containing such will lend itself to an even better basket!