Log in
Silky Pink Lemonade No‑Bake Pie with Pink Lemonade Flavor Extract – Light & Refreshing Dessert
Dolce Flav
Rated 5.0 stars by 1 users
Category
Pink Lemonade
Author:
Dolce Flav
Servings
8
Prep Time
135 minutes
Cook Time
0 minutes
Capture summer in a slice with this Silky Pink Lemonade No‑Bake Pie enhanced by the bright, tangy kick of pink lemonade flavor extract. The creamy filling blends whipped cream, zippy lemon notes, and just a hint of extract for that nostalgic lemonade aroma—all nestled atop a buttery graham-cracker crust. No baking required; simply chill till set for a refreshing, crowd-pleasing dessert that’s as easy to make as it is delicious to serve.
Ingredients
Crust
-
1½ cups graham cracker crumbs
-
⅓ cup unsalted butter, melted
Filling
-
2 cups heavy whipping cream
-
1 (3.4 oz) box vanilla pudding mix (instant)
-
1 cup milk
-
½ tsp pink lemonade flavor extract (adjust to taste)
-
Optional: a drop of pink food coloring for vibrant hue
Garnish
-
Lemon zest or thin lemon slices
-
Pink sugar or sprinkles (optional)
Directions
Create the crust. Mix graham cracker crumbs with melted butter until evenly moistened. Press firmly into the bottom of a 9-inch pie pan. Chill briefly to set.
Prepare the filling. In a bowl, whisk the vanilla pudding mix, cold milk, and whipping cream until slightly thickened.
Flavor and color. Stir in ½ teaspoon of pink lemonade flavor extract (taste and adjust as desired) and add pink food coloring if using.
Assemble the pie. Pour the creamy mixture over the chilled crust, smoothing the top with a spatula.
Chill to perfection. Refrigerate for at least 2 hours—or until fully set.
Garnish & serve. Just before serving, add a sprinkle of lemon zest, a slice of lemon, or pink sugar rim for a beautiful, zesty finish.
Recipe Note
10 FAQs About This Recipe
How much pink lemonade extract is enough?
It’s potent—start with about ½ teaspoon per pie, then adjust gently if you like a stronger flavor.
Can I use regular lemonade extract instead?
Yes, but the pink lemonade extract adds a subtle fruity sweetness that elevates the classic flavor.
Can I make the crust gluten‑free?
Absolutely—substitute graham crackers with gluten-free cookies or gluten-free graham crumbs.
How long does the pie stay good?
Store covered in the fridge—best enjoyed within 3–4 days for peak texture and flavor.
Can I freeze this pie?
It's best kept refrigerated; freezing may affect the creamy, smooth consistency.
Is there a dairy-free version?
Yes—use coconut cream and a dairy-free pudding mix substitute to adapt it.
Can I add fruit into the filling?
Yes! Finely chopped strawberries or raspberries are lovely for added color and flavor burst.
What if I want a non-pink version?
Simply omit the pink food coloring—flavor remains the same, just with a natural hue.
Where else can I use this extract?
Try it in frostings, bars, beverages, or ice creams—4–6% is a good starting range for desserts.
Can I prep this the night before?
Definitely—a great make-ahead dessert. Chill overnight and garnish just before serving to keep it fresh and beautiful.