Pink Lemonade Cream Cheese Pie Recipes

Steps:

• In large bowl, beat cheese, lemonade concentrate and optional red food coloring until smooth.
• Fold in whipped topping and put in graham cracker pie crust, garnishing with additional whipped topping.
• Freeze 20 minutes, then move to refrigerator until serving.

Steps:

• In a large bowl, mix together sweetened condensed milk and lemonade concentrate. Fold in whipped topping. Pour into pie crusts. Refrigerate until completely chilled.

Steps:

• Preheat oven to 350°. Combine crushed crackers and 1/4 cup sugar with melted butter. Using the bottom of a glass, press cracker mixture onto bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake until set, 15-18 minutes. Cool completely on a wire rack., Combine strawberries, 1/2 cup sugar, lemon juice and zest; let stand 10 minutes. Meanwhile, sprinkle gelatin over cold water; let stand 5 minutes. Transfer strawberry mixture to a food processor or blender; pulse until smooth. Microwave gelatin on high until melted, about 10 seconds; stir into strawberry mixture., Beat cream cheese and remaining sugar until smooth. Gradually beat in cream and strawberry mixture. Transfer filling to crust. Refrigerate, covered, until set, about 2 hours. If desired, top with lemon slices.,

Steps:

• Beat cream cheese in large bowl until fluffy. Gradually beat in sweetened condensed milk, lemonade concentrate and food color, if desired.
• Fold in whipped topping. Pour into prepared pie crust. Chill 4 hours or until set. Garnish with coconut.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Place strawberries in a covered container. Coat with 1 tablespoon lemon juice. Add 2 tablespoons sugar and shake to coat. Place in the refrigerator. Save remaining lemon juice for another use.
• Combine graham crackers and melted butter in a bowl. Mix until evenly moistened; press into the bottom and sides of an 8-inch pie pan.
• Bake in the preheated oven until crust is firm, about 10 minutes. Remove from the oven and cool.
• Meanwhile, beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form.
• Combine cream cheese, lemonade concentrate, lemon zest, and salt in a large bowl; beat with an electric mixer until creamy. Add egg yolks, 1 at a time, blending well after each addition. Gently fold egg whites into the cream cheese mixture. Add food coloring until mixture is the desired shade of pink. Pour into the prepared pie crust.
• Bake in the preheated oven until set in the center, 25 to 30 minutes. Set the pan on a wire rack, and allow the cheesecake to cool at room temperature, about 1 hour. Refrigerate until completely chilled, at least 2 hours.
• Cover with the sliced strawberries. Chill 1 more hour before serving.

Steps:

• 1. For the Crust 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 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 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.