Ingredients
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1 prepared graham cracker crust
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1 quart vanilla ice cream (softened)
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6 oz frozen pink lemonade concentrate (thawed)
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4 oz frozen whipped topping (thawed)
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1 lemon (zested)
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½–1 tsp red food coloring (optional)
Instructions
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Soften the vanilla ice cream at room temperature. Thaw the pink lemonade concentrate and whipped topping.
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In a large bowl, combine softened ice cream, thawed pink lemonade concentrate, whipped topping, and lemon zest.
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Add ½ teaspoon red food coloring, or more if desired, and mix until well combined using a stand mixer or hand mixer.
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Pour the mixture into the prepared graham cracker crust. Spread evenly with a spatula.
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Freeze the pie until firm, about 4 hours.
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Before serving, garnish with lemon peel and extra whipped topping if desired.
Notes
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Using a stand mixer ensures the filling is smooth and well blended.
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The red food coloring is optional and only for aesthetic purposes.
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To avoid freezer odors, cover the pie tightly during freezing.
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Substitute ingredients freely based on availability and taste preferences.
- Cook Time: (freezing time: 4 hours)