Our Easter dessert {pink lemonade pie with raspberries, homemade cool whip, & homemade sweetened condensed milk}

Pink Lemonade Pie. It sounds like it could either be absolutely delicious or not so great. I like pink lemonade. And I really like pie. So, I should like pink lemonade pie, right!?

This is one of those recipes I’ve been wanting to try but the problem is that of the three main ingredients, I don’t want to buy two of them – cool whip (too many chemicals) and sweetened condensed milk (I don’t buy canned foods if I can help it). So I had to spend a little time in the kitchen and get creative. But I got it to work out and the result is a delicious pie in my freezer waiting for Easter lunch! Yum!

homemade cool whip

sweetened condensed milk

milk and oil

pie crust

mixing together pink lemonade pie

pink lemonade pie with raspberries

raspberries

Pink Lemonade Pie (as written on Mema’s recipe card)

1 large can frozen pink lemonade concentrate

1 can Eagle Brand sweetened condensed milk

1 large container cool whip

1 pie shell, baked

Mix together pink lemonade concentrate and condensed milk. Fold in cool whip. Pour into bake pie shell. Put in fridge or freezer.

Pink Lemonade Pie (as made by Trish)

{with homemade cool whip, homemade sweetened condensed milk, and raspberries}

~ for the cool whip:

1 c. heavy whipping cream

1 tsp. vanilla

3 T. sugar

1 tsp. guar gum (you can also use xanthan gum)

In an electric mixer, mix together whipping cream and vanilla on medium-low speed. Slowly sprinkle in sugar and guar gum as the mixer is going (make sure to do this slowly to prevent the dry ingredients from clumping). Once the ingredients are mixed, put the mixer on medium-high speed and mix for about 6 minutes or until the mixture is as thick as cool whip.

~ for the sweetened condensed milk:

1 c. instant nonfat dry milk

2/3 c. sugar

1/3 c. boiling water

3 T. melted butter (or margarine)

Combine all ingredients in container of electric blender. Process until smooth. Store in refrigerator.

~ for the pie crust (I used a recipe Mema got from her friend Pat Bennett):

2 c. all purpose flour

1 tsp. salt

1/2 c. oil

1/4 c. cold milk (2%)

Put oil and milk in same bowl. Do Not Stir. In a separate bowl, mix together flour and salt. Pour the oil and milk into the flour mixture. Stir with a fork. Refrigerate for about 20 minutes. On a floured surface, roll out to about 1/8-inch thick. Press into a pie plate and prick with a fork. Place a sheet of parchment paper into the pie shell and fill with dry beans or pie weights. Bake at 350 for 10 minutes. Remove the parchment paper & dry beans/pie weights and bake an additional 10 minutes or until golden brown.

~ Putting the pie together:

1 large can frozen pink lemonade concentrate

1 batch of homemade cool whip

1 jar of homemade sweetened condensed milk

1 c. frozen raspberries

1 pie crust, baked and cooled

Mix together pink lemonade concentrate and sweetened condensed milk. Fold in homemade cool whip. Fold in frozen raspberries. Pour into the baked pie crust and put in freezer uncovered. Once the pie has frozen, cover with parchment paper or wax paper.

Serve with fresh raspberries and more homemade cool whip or homemade whipped cream.

Enjoy!

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