Everyone in my family has a dish they bring to family events that everyone loves. But me…nope…still looking for “my dish.” Every time we get together for a holiday I bring something new. Finally this Easter…Success!!! I made strawberry lemonade pie and it was a hit, not a crumb left!
I had seen a pink lemonade pie recipe on Pinterest and traced it back to the Eagle Brand Milk website. But you know me, I can’t just leave a recipe as it is. I have to change something, add something, Kate-ize it! I would say that has a ring to it, but it honestly doesn’t haha.
So here’s the how-to for my successful strawberry lemonade pie…
What you need..
– 8 oz package of cream cheese, softened
– 1 (14oz) can of sweetened condensed milk
– 1/2 a tub of cool-whip, thawed
– 1 (6oz) can of frozen lemonade concentrate, thawed
– 5+ drops red food coloring, optional
– 1 1/2 cup chopped strawberries, divided.
– 2 pack of prepared graham cracker crusts
Except for the strawberries, mix the ingredients with a mixer until completely blended.
Stir in 1 cup of chopped strawberries
Spread the filing into both the prepared crusts (sneak a taste, this is an awesome filing. Tangy, sweet, and smooth!). Top each with 1/4 cup of strawberries.
Pop it in the fridge and let it set up for four hours before serving.
Top with whip cream if you wanna or just dig right in.
I took one pie to my family’s Easter gathering and I plaaaaaaned on taking the other to work but it mysteriously disappeared…into my tummy!
I have a feeling I’ll be making this pie a lot this summer!