This pie can be made in a deep dish pie pan or a springform pan. We nearly always use a springform pan, either a ten-inch or a nine-inch. (The one in the picture was made with a ten-inch pan.) With a nine-inch springform pan instead of a ten-inch or a deep dish pie pan, you will have a tall, mounded dessert.
This pie is made in three parts: a graham cracker crust, a lemonade and cream cheese filling, and a whipped cream topping. If you prefer, you can use a commercial whipped topping or whipped cream from an aerosol can for the topping.
For the Crust
1 1/2 cups graham cracker crumbs
1/4 cup sugar
4 tablespoons butter
- Mix the crumbs, sugar, and butter in a nine inch pie pan or spring form pan. Mix until the crumbs have absorbed the butter and the mixture is uniform.
- Press the crumbs across the bottom of the pan and up the sides.
- Bake for eight to ten minutes at 350 degrees. (If it’s a hot July day, you can choose not to bake the crust. A baked crust holds together better because the heat melts the sugar to help hold the crumbs together.)
For the Filling
1 8-ounce packet of cream cheese, softened
1 14-ounce can sweetened condensed milk
3/4 cup pink lemonade concentrate (not mixed with water)
2 tablespoons lemon juice (fresh or bottled)
red food coloring as desired
- Using the whip attachment and your stand-type mixer or with a handheld electric mixer, mix the cream cheese and sweetened condensed milk together on medium high speed until the mixture is smooth. (If you place the sweetened condensed milk in the bowl first, the cream cheese will not stick to the bowl and you will have little need to scrape the sides.)
- Add the lemonade concentrate and lemon juice and continue beating. Color with red food coloring as desired.
- Pour the mixture into the pie shell and place it in the freezer while you mix the topping.
For the Topping
1/3 cup shredded coconut
red food coloring
1 cup whipping cream
3 tablespoons sugar
1 teaspoon vanilla extract
- Place the coconut in a small bowl with a drop of food coloring and a couple drops of water and stir until the coconut turns pink.
- Whip the cream until stiff, adding the sugar and vanilla in the process.
- Spoon the cream over the pie filling and garnish with the pink coconut.
- Freeze the pie until firm.