I spent the last few days trying to decide what I would write about for my 100th post on the the blog! I wanted it to be a little more special and a little more unique than all the others, so I decided to write about a woman who inspired my life and my passion for cooking, my grandma Meme!
I was lucky enough to grow up across the street from my grandparents which meant lots of after school time together and weekend family dinners. My grandma was a stay-at-home wife and mom who loved to cook and really loved to bake!
There was always something sweet and delicious to eat after dinner and her specialty was pies! Growing up, my brothers favorite pie was Chocolate Ice Box and mine was Pink Lemonade! In memory of Meme, who we lost in 2010, I dedicate my 100th post to her by making the Pink Lemonade Pie!
Ingredients (makes 1 pie)
- 1 1/4 cups graham cracker crumbs
- 1/4 cup sugar
- 5 tbsp butter (melted)
- 6 oz frozen pink lemonade
- 14 oz sweetened condensed milk
- 1 tsp lemon juice
- 8 oz cool whip
Start by making the graham cracker crust by combing the crumbs, sugar and butter.
Mix together well.
Press into a pie plate.
Place the curst in the refrigerator while making the pie filling.
Begin making the filling by combining the pink lemonade and condensed milk.
Add in the lemon juice and mix well.
Next, add in the cool whip.
Mix until creamy and no lumps appear.
Pour the filling into the crust.
Spread the filling evenly in the crust.
Now place in the refrigerator for 2 hours for the filling to firm.
I lined the edges of mine with 2 thinly sliced lemons to “pretty-up” the pie! This is simply for looks and totally optional!
It tasted just how I remembered and I think Meme would be proud!
♣ Vegetarian Option: This recipe is vegetarian.
♦ Gluten Free Option: The pie filling is gluten-free. You would only need to substitute gluten-free graham cracker crumbs for the crust. Whole Foods carries a graham style cracker by Kinnikinnick which can be crushed into crumbs and used. Yay for gluten-free dessert!