I hope everyone had a wonderful and safe 4th of July holiday! We didn’t do much, just BBQ’d with a couple of friends and called it a day. Frank is fast asleep before the sun sets these days, and so is his tired mama, so maybe next year we will stay up to watch fireworks. For me, celebrations always include food, and even though the 4th has passed, this pie is worth celebrating with for any occasion. A friend of mine (who came over to BBQ) absolutely LOVES lemonade. Regular lemonade, pink lemonade, whatever it is, he loves it all. This pie was inspired by him! I saw some amazing strawberries at the market so I picked up a bundle and went to work. I think you’re gonna like how it turned out.
I love graham cracker crust, but to make it even better, I browned some butter before mixing it with the crumbles. Brown butter gives the already delicious crust a nutty aroma, and it just pairs so well with this pie. The filling couldn’t be easier, just blend fresh strawberries with fresh squeezed lemon juice and whisk with the remaining ingredients – that’s all! I topped this pie with fresh berries and lemon slices but whipped cream or even ice cream would be divine.
Quick shout out to those who left me some sweet comments on my last post- it was truly what I needed to hear! Thank you for your continued support, and happy baking!
Pink Lemonade Pie
Yield 1 9” pie
Brown Butter Graham Cracker Crust
Butter 10 Tbsp.
Graham Cracker 12 sheets or 2 cups crumbs
Brown Sugar ¼ cup
Salt ¼ tsp
Pink Lemonade Filling
Lemon Juice ¾ cup
Strawberries 1 cup (1/2 cup strawberry puree)
Sweet Condensed Milk 2 cans
Lemon Zest 2 lemons
Sour Cream ¼ cup
Directions:
Preheat oven to 350 degrees F. Brown butter in a small sauce pot on medium heat. Once butter appears foamy and smells nutty, the butter has browned. Remove from heat and cool at room temperature for 10 minutes. Combine all crust ingredients in a food process and mix until fully incorporated. Lightly spray a pie dish or a spring form pan with non-stick baking spray. Press crust mixture into pan evenly, and up the sides a little. Bake crust for 10 minutes.
Juice lemon and add to a blender with hulled strawberries. Blend, then pour juice into a large bowl with the rest of the filling ingredients. Whisk until smooth. Pour filling into crust, and return to oven. Bake for 6 minutes exactly, then chill pie for 2 hours.
Garnish with lemon and strawberry slices. Enjoy!
Pink Lemonade Pie
