Pretty in Pink (Lemonade)

by Sarah on March 29, 2011 · 8 comments

Pink is everywhere lately.

Yes, I am talking about the tough-as-nails singer (who’s hair hasn’t been pink for awhile now) that churns out hit after hit and therefore is all over the radio.* *I actually saw her open for Justin Timberlake in concert a few years ago…and she really is as bada** as she seems.

…and who I like even more now that The Warbler’s sang “Raise Your Glass” on Glee. [I have watched the video of the performance more times than I care to admit.*] *I also hesitate to admit I’m a little bitter they didn’t actually do a Pink medley, as they said they were planning in the beginning of that episode. Just saying.
There was, of course, that unfortunate (but still comically ironic) pink slip I received on Friday.

After which, I continued on a pink trend by stopping to purchase multiple cans of pink lychees from the Asian market….

…and cooking some pink salmon.

(That became a springtime salmon salad…recipe forthcoming!)
In honor of my lay-off, I painted my toenails a shade I like to call “Pretty in Pink (Slip)”…

[Please ignore the fact that my feet really aren’t all that pretty…ugh! I hate feet.]

…and conducted a very pink experiment with my food processor that I plan to share with you on a very special food holiday coming up this weekend.

And then there was the 3-lb. box of strawberries I bought because they were the “Family Friday” $5 deal at Randall’s.Strawberries are pink on the inside, right? (Sort of?)Those strawberries, and the pink slip, were the reason for the recipe I’m sharing with you now. As soon as I arrived home on Friday, I was met with the comment from one of my roommates that I should make a “Disappointment Cake’ or something.” Little did she know I’d already come up with the perfect “bake out the stress” concoction: Strawberry Pink (Slip) Lemonade Pie [or Pink Slip Pie for short :)]This pie was based on the Lemonade (and Limeade) Pies I used to make for every BBQ and summertime shindig that occurred from the time I was in college and discovered the recipe. There are legendary stories about it being made during Beach Week one spring, and the time I made it before our sorority spring formal, but the power went out and so it melted and no one wanted to eat it except stubborn ol’ me. Normally, the recipe requires a can of frozen lemonade and no fruit added, but the recurring theme of pink in my life led me to the conclusion that I needed to use not just lemonade…but PINK lemonade!And, well, as you saw the 3 lb. tub of strawberries that I now needed to use……so they found their way into the pie as well.This is the easiest (and therefore most sneakily impressive) dessert I’ve ever made, and it is absolutely perfect for spring and summer.* As my roommate said upon eating a slice, “It tastes like summer!” *Although you know how I feel about creamy custard-y frozen yogurt-y desserts, so I’d eat it any time of the year. In addition to the frozen juice concentrate of your choosing–for Pink Slip Pie, obviously you want Pink Lemonade, but limeade is actually my favorite (it tastes just like key lime pie)–you will need one tub of Cool-Whip (or the generic version) and a can of Sweetened Condensed Milk (I use fat free).You’ll also need a graham cracker pie crust, which you can totally make on your own, but you know I’m a lazy baker, and therefore I purchased one to save myself the trouble. [I almost purchased a shortbread crust, which I also think would be amazing…if not better.]This recipe actually makes enough for TWO pies, so keep that in mind…I usually just make one and freeze the extra filling right back in the Cool-Whip container. It freezes and becomes the consistency of a frozen custard. Although it’s a bit tart but isn’t tart fro-yo the way to go nowadays?), it is incredibly delicious. Oh yeah. Back to the pie! :)When you get home from the store, leave the Cool-Whip (or other whipped topping) and the frozen juice out on the counter so they start to melt. Once that’s moving along, combine the Cool-Whip and sweetened condensed milk in a large bowl.Then, crack open* the can of pink lemonade. *crack open [verb phrase]: pull the little white ribbon-like strip on the edge of the canNow, I always just use the whole can, because the smaller, half-size isn’t enough flavor for me, and while three-fourths of a normal size is probably perfect, I don’t drink enough juice to legitimize saving 1/4 a can of frozen juice concentrate. It’s super flavorful, but I like that. I would suggest you start with half a can and then work your way up, tasting as you go.
Stir, stir, stir…

Frozen juice concentrate doesn’t have enough artificial coloring in it to actually turn the pie very pink, which I guess we should be thankful for. However, if you’d like your pie to be more representative of the flavor (yellow for lemon, green for lime, or pink for pink lemonade), by all means, have some fun with food coloring!

Now, we are ready for assembly! Slice up your strawberries…[I think I used about 1 cup thin slices total, but I cut up a whole lot more for eating as I worked. ;)]

Layer strawberries on the bottom of the pie crust, fitting them in like a puzzle. (I find this highly gratifying.)

Spread on a layer of lemonade filling…

…and top with more strawberries.

Add a final layer of filling, and then arrange strawberry slices in some sort of artful way on the top.Then freeze! [An added bonus to using a store-bought crust is that you have a handy dandy lid all ready to go…as well as a transportable carrier that you can easily leave behind at the party so you don’t go home and just eat the entire leftover pie yourself. Not that that would ever happen. Or that there would ever be leftovers.]

The pie should set for at least 12 hours, although I would recommend overnight. Otherwise it will be a little gloopy when you try to cut it (see above), rather than slice nicely and look pretty and strawberry-layered (see below).The strawberries will freeze solid, but in the time it takes for you to cut and serve the pie, everything will be easy to bite and scoop.

Strawberry Pink Lemonade Pie
(Pink Slip Pie)
makes 2 pies, or 1 pie with extra tart frozen custard

1 8-oz. container Cool-Whip (or generic whipped topping), softened
1 14-oz. can fat free sweetened condensed milk
1 can frozen pink lemonade concentrate, melted
2 9-inch graham cracker pie crusts
1-2 cups thinly sliced strawberries

1. Stir together whipped topping and sweetened condensed milk in a large bowl.
2. Add half of the lemonade concentrate, and then increase amount to taste. [I prefer to use the whole can.]
3. In the bottom of the pie crust, arrange strawberries in a single layer. Top with lemonade filling.
4. Repeat strawberry and filling layers, then arrange sliced strawberries in a pretty arrangement on the top of the pie.
5. Freeze 12 hours or overnight. This recipe is easily adaptable to any flavor of juice concentrate or added fruit you like!


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