Pink Lemonade Pie
A creamy strawberry lemonade pie with a brown butter graham cracker crust
Brown Butter Graham Cracker Crust
- 10 Tbsp. Butter
- 12 sheets Graham Cracker sheets
- 1/4 cup brown sugar
- 1/4 tsp salt
Pink Lemonade Filling
- 3/4 cup lemon juice
- 1 cup strawberries hulled
- 2 cans sweetened condensed milk
- 2 lemons zested
- 1/4 cup sour cream
Preheat oven to 350 degrees F. Brown butter in a small saucepot 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 for10 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 6minutes exactly, then chill pie for 2 hours.
Garnish with lemon and strawberry slices. Enjoy!