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Creamy Frozen Pink Lemonade Pie Recipe Easy Homemade Whipped Cream Crust

creamy frozen pink lemonade pie - featured image
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A refreshing frozen pie featuring a light whipped cream crust and tangy pink lemonade filling, perfect for summer gatherings and easy to prepare.

Ingredients

Scale
  • 1 cup (240 ml) cold heavy whipping cream (for crust)
  • 1 tablespoon (12 g) powdered sugar (for crust)
  • ½ teaspoon vanilla extract (for crust)
  • 1 cup (240 ml) sweetened condensed milk (for crust)
  • ½ cup (120 ml) pink lemonade concentrate (for crust)
  • 1 cup (240 ml) heavy whipping cream (for filling)
  • 1 tablespoon (12 g) powdered sugar (for filling)
  • ½ teaspoon vanilla extract (for filling)
  • 1 cup (240 ml) sweetened condensed milk (for filling)
  • ¾ cup (180 ml) pink lemonade concentrate (for filling)
  • 1 teaspoon lemon zest (optional)
  • Gelatin or stabilizer (optional, for crust)

Instructions

  1. Pour 1 cup (240 ml) of cold heavy whipping cream into a chilled bowl. Using an electric mixer, whip on medium speed for about 3-4 minutes until soft peaks form.
  2. Add 1 tablespoon (12 g) powdered sugar and ½ teaspoon vanilla extract, then continue whipping until stiff peaks form.
  3. Set aside about ½ cup (120 ml) of this whipped cream for topping later.
  4. Gently fold the remaining whipped cream with 1 cup (240 ml) sweetened condensed milk and ½ cup (120 ml) pink lemonade concentrate. Mix just until combined—do not overmix.
  5. Spoon the whipped cream mixture into a 9-inch pie dish, spreading evenly to form the crust layer.
  6. Freeze the crust for at least 1 hour to set firmly.
  7. In a clean bowl, whip 1 cup (240 ml) heavy cream with 1 tablespoon (12 g) powdered sugar and ½ teaspoon vanilla extract until stiff peaks form.
  8. In another bowl, gently combine 1 cup (240 ml) sweetened condensed milk with ¾ cup (180 ml) pink lemonade concentrate and a teaspoon of lemon zest if using.
  9. Carefully fold the whipped cream into the lemonade-condensed milk mixture until smooth and fluffy.
  10. Remove the crust from the freezer. Pour the filling over the frozen whipped cream crust, smoothing the top with a spatula.
  11. Return the pie to the freezer for at least 4 hours, preferably overnight, until fully firm.
  12. Before serving, spread the reserved whipped cream over the pie for a light, fluffy topping. Garnish with lemon zest or thin slices of lemon if desired.

Notes

Chill all cream and equipment before whipping for best results. Fold ingredients gently to maintain airy texture. Freeze crust and filling thoroughly to prevent watery pie. Dip knife in hot water before slicing for clean cuts. Adjust sweetness by tasting filling before freezing.

Nutrition

Keywords: pink lemonade pie, frozen pie, whipped cream crust, summer dessert, easy pie recipe, no-bake pie, refreshing dessert

Find it online: https://junomeals.com/creamy-frozen-pink-lemonade-pie-recipe-easy-homemade-whipped-cream-crust/