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Pink Lemonade Pie

Updated on September 20, 2010

This no-bake cream pie is easy to make and delicious. Perfect for a light, cool desert.


1 pre-baked pie crust

1 envelope Knox gelatin

¼ cup cold water

1 6 ounce can frozen lemonade concentrate, thawed

¾ cup sugar

1 cup evaporated milk

Red food coloring


Bake and cool the pie crust. Add gelatin to water to soften in saucepan. Add lemonade concentrate to gelatin mix. Stir constantly over low heat until the gelatin dissolved. This should take about 3 to 4 minutes. Stir in sugar until it is dissolved. Chill until completely cool. Chill the evaporated milk in 1 ½ quart bowl in the freezer, until ice starts to form around edges. Then, in the chilled bowl, start beating the milk at high speed with mixer, until milk becomes stiff. Gently fold in cooled gelatin mix and a few drops of food coloring. Pour into pie crust, chill for 3-4 hours until firm.


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