Serves 6
240 min
Mini Raspberry Pink Lemonade Pie
Recipe GLPR7af851d556877c
Individual-sized cream cheese and lemonade pies with a buttery homemade crust and a sweet-tart filling. These no-bake style pies feature a blend of condensed milk, thawed whipped topping, and frozen raspberry lemonade concentrate, creating a refreshing pink dessert. Perfect for a light, chilled treat on warm days.
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Ingredients
2 cups all-purpose flour
12 tablespoons cold butter, cut into cubes
1 tablespoon granulated sugar
1/4 teaspoon salt
3 to 4 tablespoons ice water
4 ounces cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1/4 cup frozen raspberry lemonade concentrate, thawed
3 drops red food coloring
1 1/2 cups frozen whipped topping, thawed, plus extra for garnish
Directions
In a large bowl, combine the flour, salt, and sugar. Add the cold butter cubes and use a pastry blender to cut the butter into the flour mixture until it resembles coarse breadcrumbs. Gradually sprinkle the ice water over the mixture, tossing gently with a fork until a shaggy dough just begins to form. Do not overwork the dough.
Divide the dough in half and shape each portion into a ball. Wrap each ball tightly in plastic wrap and refrigerate for at least 30 minutes.
Preheat your oven to 375°F. Remove one dough ball from the refrigerator and roll it out on a lightly floured surface to about 3/8 inch thickness. Using an inverted mini pie pan as a guide, cut the dough to be about 1/2 inch wider than the pan. Gently press the crust into the pie pan and trim any excess. Repeat with the second dough ball for the second mini pie.
Using a fork, prick the bottom and sides of each crust several times to prevent air bubbles from forming during baking. Place the prepared pie pans on a baking sheet.
Bake the pie crusts in the preheated 375°F oven for 15 to 18 minutes, or until the edges are lightly golden and the crusts are set. Remove from the oven and allow to cool completely to room temperature.
In a medium bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 1 minute. Add the sweetened condensed milk and the thawed lemonade concentrate. Beat on medium speed until well combined and smooth, about 1 to 2 minutes.
Add the red food coloring drops to the filling and stir gently until the color is evenly distributed. Note that the color will lighten slightly once the whipped topping is folded in.
Gently fold the thawed whipped topping into the filling using a spatula until no streaks of white remain and the mixture is light and fluffy. Do not overmix.
Divide the filling evenly between the two cooled pie crusts, spooning it into each pan and smoothing the tops gently. Cover loosely with plastic wrap and freeze for 3 to 4 hours, or until the filling is set.
Remove the pies from the freezer 30 minutes before serving to allow them to soften slightly. Garnish each pie with a dollop of additional whipped topping before serving. Cut into slices and enjoy cold.
