Meme’s Pink Lemonade Pie
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Nothing beats my Grandma Meme’s Pink Lemonade Pie Recipe on a warm day! It’s the perfect Summer dessert and so easy to make!
This post appeared first on the blog in April 2012 and was my 100th blog post dedicated to my Grandma Meme, a woman who inspired my life and my passion for cooking!
The post has since been updated with new pretty pictures of this delicious Pink Lemonade Pie!
Meme (and Super Blonde Me) July 2005
Meme (and Brunette Me) Feb 2010
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 was her famous Chocolate Pie and mine was her Pink Lemonade pie. In memory of Meme, who we lost in 2010, I dedicate my 100th post to her by making the Pink Lemonade Pie!
- 1 1/4 cups graham cracker crumbs
- 1/4 cup sugar
- 5 tbsp butter (melted)
- 6 oz can frozen pink lemonade
- 14 oz can sweetened condensed milk
- 1 tsp fresh lemon juice
- 8 oz cool whip
Prepare the graham cracker crust by combining the crumbs, sugar and butter.
Press the mixture into a pie plate.
Place the crust in the refrigerator while preparing the pie filling.
In a large bowl, combine the pink lemonade and condensed milk.
Add the lemon juice and cool whip. Stir until smooth and creamy.
Pour the filling into the crust.
Place in the refrigerator for 2 hours.
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!
Check out more Bond family recipes!
- Dad’s Captain Crunch Fried Chicken
- Mom’s Cherry Pie
- Dad’s BBQ Baked Beans
- Mom’s Strawberry Pie
- Meme’s Cherry Coke Salad
Meme’s Pink Lemonade Pie
- Prepare the graham cracker crust by combining the crumbs, sugar and butter.
- Press the mixture into a pie plate.
- Place the crust in the refrigerator while preparing the pie filling.
- In a large bowl, combine the pink lemonade and condensed milk.
- Add the lemon juice and cool whip.
- Stir until smooth and creamy.
- Pour the filling into the crust.
- Place in the refrigerator for 2 hours.
- I recommend tasting the pie filling before adding it to the crust, if it’s too sweet for your taste, add an additional 1-2 teaspoons lemon juice to balance out the sweetness!
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