Saturday, June 12, 2010

I Call it Pucker Pie

For those who joined me this week at my Razzleberry Lemonade Diary class we each had a slice of pink lemonade pie. The pie is perfect for summer and super easy. Here is the recipe for you to try at your next gathering.

Pink Lemonade Pie

1 - box Lorna Doone shortbread cookies finely crushed
1 - cube butter, melted

Blend the cookies and butter and gently press into a 9" pie pan. Bake at 350 degrees for 6 minutes.

1 - 8 ounce package cream cheese, softened
3/4 cup pink lemonade concentrate, thawed
4 drops red food coloring (optional)
1/4 cup granulated sugar
1 - 8 ounce tub of Cool Whip

Beat the cheese and sugar until smooth. Slowly add the lemonade concentrate and food coloring then beat until combined. Fold in the Cool Whip. Pour into the cooled crust and freeze for 30 minutes. Transfer to the refrigerator until ready to serve. Best when made the day before.


  1. Looks beautiful! May have to give this recipe a try Elizabeth. Thanks for the recipe.

  2. how much butter is a "cube"?

  3. Yum - wish I was there to have some!