Ingredients
Crust
such as Golden Oreos
melted
Filling
box
Grated zest and juice, plus thin slices for garnish
optional
cubed, at room temperature
Pink Lemonade Pie
The Pioneer Woman (Ree Drummond)
| Serves | Prep | Total | Shares |
|---|---|---|---|
| 8 | 30 min | 400 min | 3 |
Ree Drummond's no-bake pink lemonade pie is an easy summertime dessert recipe made with an Oreo crust, and a lemonade pudding filling with whipped cream.
dessert
Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the TastyBites app.
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Recommended Equipment
Measuring cup
Refrigerator
Large bowl
Whisk
Plastic wrap
Food processor
Pie plate
Stand mixer with whisk attachment
Instructions
For the crust: Process the cookies in a food processor until finely ground, about 1 minute. With the motor running, slowly pour in the melted butter and process until the mixture is the texture of coarse sand. Press the crumb mixture into the bottom and up the sides of a 9-inch pie plate (not deep dish), using a measuring cup or glass to press it flat. Freeze for 20 minutes.
20 Vanilla Sandwich Cookies such as Golden Oreos4 tbsp Salted Butter melted
For the filling: Whisk together the milk, pudding mix, pink lemonade mix, lemon zest, lemon juice, and food coloring (if using) in a large bowl until the mixture starts to thicken, about 2 minutes.
1 c Milk 1 3.4-ounce Instant Vanilla Pudding Mix box0.25 c Powdered Pink Lemonade Mix 1 Lemon Grated zest and juice, plus thin slices for garnish3 drops Liquid Red Food Coloring optional
Beat the cream cheese and powdered sugar in a stand mixer fitted with the whisk attachment on medium speed until smooth, about 1 minute. Add the heavy cream, increase the speed to medium-high, and beat until stiff peaks form, 2 to 3 minutes. Fold 1 cup of the whipped cream mixture into the pink lemonade pudding until combined. Add another 1 cup of the whipped cream mixture and gently fold until well combined and fluffy. Cover and refrigerate the remaining whipped cream mixture.
4 oz Cream Cheese cubed, at room temperature0.5 c Powdered Sugar 2 c Cold Heavy Cream
Spoon the lemonade pudding mixture into the prepared crust, smoothing the top. Refrigerate, uncovered, for at least 6 hours and up to 2 days. (Loosely cover with plastic wrap after 12 hours.)
To serve, whisk the reserved whipped cream mixture back to stiff peaks, if needed. Spread on top of the pie and garnish with sliced lemons.
1 Lemon Grated zest and juice, plus thin slices for garnish
Pink Lemonade Pie
The Pioneer Woman (Ree Drummond)
| Serves | Prep | Total | Shares |
|---|---|---|---|
| 8 | 30 min | 400 min | 3 |
Ree Drummond's no-bake pink lemonade pie is an easy summertime dessert recipe made with an Oreo crust, and a lemonade pudding filling with whipped cream.
dessert
Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the TastyBites app.
Login to Continue
Recommended Equipment
Measuring cup
Refrigerator
Large bowl
Whisk
Plastic wrap
Food processor
Pie plate
Stand mixer with whisk attachment
Ingredients
Crust
such as Golden Oreos
melted
Filling
box
Grated zest and juice, plus thin slices for garnish
optional
cubed, at room temperature
Instructions
For the crust: Process the cookies in a food processor until finely ground, about 1 minute. With the motor running, slowly pour in the melted butter and process until the mixture is the texture of coarse sand. Press the crumb mixture into the bottom and up the sides of a 9-inch pie plate (not deep dish), using a measuring cup or glass to press it flat. Freeze for 20 minutes.
20 Vanilla Sandwich Cookies such as Golden Oreos4 tbsp Salted Butter melted
For the filling: Whisk together the milk, pudding mix, pink lemonade mix, lemon zest, lemon juice, and food coloring (if using) in a large bowl until the mixture starts to thicken, about 2 minutes.
1 c Milk 1 3.4-ounce Instant Vanilla Pudding Mix box0.25 c Powdered Pink Lemonade Mix 1 Lemon Grated zest and juice, plus thin slices for garnish3 drops Liquid Red Food Coloring optional
Beat the cream cheese and powdered sugar in a stand mixer fitted with the whisk attachment on medium speed until smooth, about 1 minute. Add the heavy cream, increase the speed to medium-high, and beat until stiff peaks form, 2 to 3 minutes. Fold 1 cup of the whipped cream mixture into the pink lemonade pudding until combined. Add another 1 cup of the whipped cream mixture and gently fold until well combined and fluffy. Cover and refrigerate the remaining whipped cream mixture.
4 oz Cream Cheese cubed, at room temperature0.5 c Powdered Sugar 2 c Cold Heavy Cream
Spoon the lemonade pudding mixture into the prepared crust, smoothing the top. Refrigerate, uncovered, for at least 6 hours and up to 2 days. (Loosely cover with plastic wrap after 12 hours.)
To serve, whisk the reserved whipped cream mixture back to stiff peaks, if needed. Spread on top of the pie and garnish with sliced lemons.
1 Lemon Grated zest and juice, plus thin slices for garnish