Pink Lemonade Pie
 
Makes 1 (9-inch) deep-dish pie
Ingredients
  • 2 cups finely crushed pretzels*
  • ½ cup plus 3 tablespoons unsalted butter, melted
  • ¼ cup sugar
  • 1 (14-ounce) can sweetened condensed milk
  • ⅔ cup frozen pink lemonade concentrate, thawed
  • 1 lemon, zested
  • 4 to 5 drops liquid red food coloring
  • 2 (8-ounce) containers frozen whipped topping, thawed and divided
  • Garnish: lemon slices, fresh strawberries
Instructions
  1. Spray a 9-inch deep-dish pie plate with cooking spray.
  2. In a medium bowl, stir together crushed pretzels, melted butter, and sugar. Press mixture into bottom and up sides of prepared pan.
  3. Freeze until set, about 30 minutes.
  4. In a large bowl, stir together condensed milk, lemonade concentrate, zest, and food coloring, as desired. Fold in 1½ containers whipped topping. Spread into prepared crust, smoothing top with an offset spatula. Freeze until firm, at least 4 hours or overnight.
  5. To serve, let sit at room temperature for 10 minutes. Spread remaining whipped topping onto pie. Garnish with lemon and strawberries, if desired. Serve immediately.
Notes
*We used a food processor to get a fine crumb.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/pink-lemonade-pie-recipe/