Tuesday, March 29, 2011
Pink Lemonade Pie With Coconut
Oh My Gosh! This is the most delicious pie..........I picked up this recipe from my bloggy friend Pammy from over at "Scotty's Place" and decided I would make it while at my daughters this past weekend. My sweet little Henli and I had the best time together whipping them up.
Of course Henli had to add her own personal touch with Jelly Beans! One for the pie and then three for her!
Recipe: 8 oz cream cheese (softened) 14-oz can sweetened condensed milk 12-oz can frozen pink lemonade concentrate * 3/4 to 1 cup sweetened flaked coconut (plus some to sprinkle on top) Two 8-oz tubs of Cool Whip or one large. Red Food Coloring. Two Shortbread Pie Crust Shells
*Note: I only use about 3/4 of the lemonade concentrate because I think it’s too sour with the full 12 oz.
Combine first four ingredients with an electric mixer. Add 4-5 drops of red food coloring (color will lighten considerably once you add the Cool Whip). Fold in the Cool Whip until combined well. Pour into pie shells and top with more coconut. You can decorate it with some jelly beans if you’d like. They look cute on there nestled in the coconut. Cover and refrigerate at least four hours or overnight. This pie is good frozen too! Thanks Pammy for sharing your wonderful recipe! I could not find the shortbread pie shells....Next time I would use a graham cracker crust!