Print

Creamy Pink Lemonade Pie

Creamy Pink Lemonade Pie - featured image
Print Recipe

A refreshing and creamy pink lemonade pie with a flaky golden crust, perfect for summer gatherings and sweet treats. This pie balances creamy sweetness with zesty brightness for a nostalgic yet modern dessert.

Ingredients

Scale
  • 1 1/4 cups (160g) all-purpose flour
  • 1/2 teaspoon salt
  • 8 tablespoons (115g) unsalted butter, cold and cubed
  • 3–4 tablespoons ice water
  • 3/4 cup (180ml) fresh lemon juice (about 4–5 lemons)
  • 1 cup (200g) granulated sugar
  • 3 large egg yolks, room temperature
  • 1/4 cup (30g) cornstarch
  • 1 1/2 cups (360ml) whole milk
  • 1/4 cup (60ml) heavy cream
  • 2 teaspoons pink food coloring or 2 tablespoons natural beet juice
  • 1 teaspoon vanilla extract
  • A pinch of salt
  • 1 cup (240ml) heavy cream, chilled (for whipped topping, optional)
  • 2 tablespoons powdered sugar (for whipped topping, optional)
  • 1/2 teaspoon vanilla extract (for whipped topping, optional)

Instructions

  1. Make the Pie Crust: In a large bowl, whisk together the flour and salt. Add the cold, cubed butter and use a pastry cutter or two knives to cut it into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter (about 5 minutes).
  2. Add ice water, one tablespoon at a time, mixing gently with a fork until the dough just comes together. Do not overwork it.
  3. Form the dough into a disk, wrap in plastic wrap, and chill in the fridge for at least 30 minutes.
  4. Roll Out the Crust: On a lightly floured surface, roll the dough into a 12-inch circle. Transfer it to a 9-inch pie dish, pressing gently into the edges. Trim excess dough leaving about a 1/2-inch overhang. Fold edges under and crimp as desired. Chill for 15 minutes.
  5. Blind Bake the Crust: Preheat oven to 375°F (190°C). Line crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and parchment, then bake another 10 minutes until golden and crisp. Let cool slightly.
  6. Prepare the Filling: In a medium saucepan, whisk together sugar, cornstarch, and salt. Slowly whisk in lemon juice, egg yolks, milk, and heavy cream until smooth.
  7. Cook over medium heat, stirring constantly, until mixture thickens and bubbles (about 8-10 minutes). Remove from heat.
  8. Stir in pink food coloring or beet juice and vanilla extract. Optionally strain through a fine mesh sieve for extra smoothness.
  9. Pour warm filling into cooled crust. Cover with plastic wrap directly on the surface to prevent skin formation.
  10. Refrigerate pie for at least 4 hours or preferably overnight to set fully.
  11. Whip the Topping: Just before serving, whip chilled heavy cream with powdered sugar and vanilla extract until soft peaks form. Spread or pipe onto chilled pie.

Notes

Keep butter and water cold for flaky crust. Do not overmix dough to avoid toughness. Blind bake crust to prevent sogginess. Stir filling constantly to avoid lumps. Chill pie thoroughly for best slicing. Use fresh lemon juice for best flavor. For dairy-free or gluten-free versions, substitute ingredients as noted.

Nutrition

Keywords: pink lemonade pie, creamy pie, flaky crust, summer dessert, lemon pie, homemade pie, easy pie recipe

Find it online: https://cooksybite.com/creamy-pink-lemonade-pie-recipe-easy-homemade-flaky-golden-crust/