Retro Recipe: Almost No-Bake Pink Lemonade Pie

This super easy, super pretty pink lemonade pie tastes as good as it looks! 

Best of all, it's guaranteed to get you some extra hugs and kisses from your special valentine.  

Step One: The Crust
Ingredients:
1 1/2 cups graham cracker crumbs
1/4 cup sugar
4 tablespoons butter, melted

Directions:

1. Preheat oven to 350°.
2. In a small bowl, mix the crumbs, sugar, and butter with a fork until the mixture is uniform.
3. Press the crumbs across the bottom and up the sides of a spring-form pan.
4. Bake for 8 -10 minutes, or until just golden brown.
5. Allow crust to cool completely.

Step Two: The Filling

Ingredients:

(1) 8 oz. package regular cream cheese

(1) 14 oz. can sweetened condensed milk
3/4 cup frozen raspberry (pink) lemonade concentrate (do not add water)
2 tablespoons lemon juice (fresh or bottled)
2-3 drops of red food coloring

Directions:

1. Using the whip attachment on your stand mixer, or with a handheld electric mixer, mix the cream cheese until softened.
2. Add the sweetened condensed milk slowly to avoid clumping, scraping the bowl as you go.
3. Slowly add the lemonade concentrate and lemon juice, mix well.
4. Add 2-3 drops of red food coloring to achieve desired shade of pink.
5. Pour the mixture onto crust in the spring-form pan and place in the freezer for 10-15 minutes, or until stiff.

Step Three: The Topping

Ingredients:

1/3 cup shredded coconut
1-2 drops of red food coloring

(1) 12 oz. or 16 oz. container of Cool Whip

Directions:

1. Place coconut in a small plastic zip top bag. Add 1-2 drops of red food coloring, seal the bag and shake until  coconut turns pink.
2. Remove your pie from the freezer, add Cool Whip layer to desired thickness, top with pink coconut. Return pie to the freezer.

Cover with tin foil and freeze for 2-3 hours, or until completely firm. Cut with a warm wet knife to produce picture perfect slices!

Recipe and photos adapted from The Prepared Pantry