thepioneerwoman4.0
Pink Lemonade Pie
Ree Drummond's no-bake pink lemonade pie is an easy summertime dessert recipe made with an Oreo crust, and a lemonade pudding filling with whipped cream.
👥 8 Servings⏱️ Prep & Cook: 6h 40m⏳ Prep: 30 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●food processor
- ●measuring cup
- ●bowl
- ●whisk
📝 Preparation Steps
1
For the crust: Process the cookies in a food processor until it forms very fine crumbs with no large pieces left, 1 to ⏱️ 2 minutes. With the processor running, slowly pour in the melted butter, and process until the texture of coarse sand. Firmly press the crumb mixture into the bottom and up the sides of a 9-inch pie plate (not deep dish) using the bottom of a measuring cup or glass. Freeze for ⏱️ 20 minutes.
2
For the filling: Whisk together the milk, pudding mix, pink lemonade mix, lemon zest, lemon juice, and food coloring, if using, in a large bowl until the mixture thickens and is starting to set, 2 to ⏱️ 3 minutes.
3
Beat the cream cheese and powdered sugar in a stand mixer fitted with the whisk attachment on medium speed until smooth, about ⏱️ 1 minute. Add the heavy cream, increase the speed to medium-high, and beat until stiff peaks form, 2 to ⏱️ 3 minutes. Fold 1 cup of the whipped cream mixture into the pink lemonade pudding until combined. Add another 1 cup of the whipped cream mixture and gently fold until well combined and fluffy. Cover and refrigerate the remaining whipped cream mixture.
4
Spoon the lemonade pudding mixture into the prepared crust, smoothing the top. Refrigerate, uncovered, for at least ⏱️ 6 hours and up to 2 days. (Loosely cover with plastic wrap after ⏱️ 12 hours.)
5
To serve, whisk the reserved whipped cream mixture back to stiff peaks, if needed. Spread on top of the pie and garnish with sliced lemons.
Nutrition Facts
calories
521 Calories
fat Content
38 g
fiber Content
1 g
sugar Content
33 g
sodium Content
386 mg
protein Content
5 g
trans Fat Content
1 g
cholesterol Content
100 mg
carbohydrate Content
41 g
saturated Fat Content
22 g
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