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Pink Lemonade Pie Delight

Pink Lemonade Pie Delight

Creamy, tangy Pink Lemonade Pie in a buttery graham crust—cool, refreshing, and effortless. Perfect make-ahead dessert.
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Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 8

Ingredients
 

Main Ingredients

  • 1.6 cup graham cracker crumbs
  • 2.5 tbsp granulated sugar
  • 5.5 tbsp unsalted butter melted
  • 9 oz cream cheese softened
  • 14 oz sweetened condensed milk
  • 6 fl oz pink lemonade concentrate thawed
  • 1 tsp lemon zest finely grated
  • 0.75 tsp vanilla extract
  • 0.125 tsp fine salt
  • 9 oz whipped topping thawed
  • 0.5 cup fresh raspberries for garnish

Instructions

Preparation Steps

  • Stir graham crumbs, sugar, and melted butter until evenly moistened.
  • Press mixture into a 9-inch pie dish; pack firmly up the sides.
  • Chill the crust for 15 minutes while you make the filling.
  • Beat cream cheese until fluffy and smooth.
  • Slowly blend in condensed milk until silky.
  • Mix in lemonade concentrate, lemon zest, vanilla, and salt.
  • Fold in whipped topping gently until no streaks remain.
  • Pour filling into the crust and smooth the top.
  • Refrigerate at least 4 hours, or until set.
  • Top with raspberries, slice, and serve cold.

Notes

Try a pretzel or vanilla wafer crust for a fun twist. For cleaner slices, freeze the pie 20 minutes before cutting. Store covered in the fridge up to 3 days, or freeze up to 1 month.
This recipe is an original creation inspired by classic Pink Lemonade Pie Delight flavors. All ingredient ratios and instructions are independently developed.