Pink Lady Squares Recipe

Name: Pink Lady Squares
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: Serves 1 or more
Ingredients: 1 ½ cups graham cracker crumbs (or crushed Nilla wafers); ½ cup (1 stick) unsalted butter; 2 tablespoons all-purpose flour; Condensed Milk; 1 cup shredded sweetened coconut; ½ cup chopped pecans; 2 tablespoons heavy cream; Juice of 1 lemon; 2-3 cups powdered sugar; A few drops of pink food coloring

These elegant Pink Lady Squares are a family favorite, perfect for elevating your holiday dessert spread or impressing guests at any special occasion. The buttery graham cracker crust, creamy coconut-pecan topping, and tangy lemon icing create a delightful flavor combination. Feel free to substitute crushed Nilla wafers for the graham crackers – it's just as delicious! For the ultimate flavor, Mom always insists on fresh lemon juice – and she's right! This recipe is easy to follow, resulting in beautiful pink squares that are sure to be a hit.

Prep Time 20 mins

Cook Time 50 mins

Calories 462.6 kcal

Protein 13g

Rating 4.7 (19 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Pink Lady Squares

1 ½ cups graham cracker crumbs (or crushed Nilla wafers)
½ cup (1 stick) unsalted butter
2 tablespoons all-purpose flour
Condensed Milk
1 cup shredded sweetened coconut
½ cup chopped pecans
2 tablespoons heavy cream
Juice of 1 lemon
2-3 cups powdered sugar
A few drops of pink food coloring

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How to Make Pink Lady Squares

**Prepare the Crust:** Preheat oven to 275°F (135°C). In a large bowl, combine 1 ½ cups graham cracker crumbs (or crushed Nilla wafers), ½ cup (1 stick) melted unsalted butter, and 2 tablespoons all-purpose flour. Mix until evenly moistened. Press the mixture firmly into the bottom of a greased 9x9 inch baking pan.
**Blind Bake the Crust:** Bake for 5 minutes. Remove from oven and let cool completely.
**Make the Topping:** In a medium bowl, combine 1 (14-ounce) can Eagle Brand sweetened condensed milk, 1 cup shredded sweetened coconut, and ½ cup chopped pecans. Mix well.
**Assemble and Bake:** Spread the coconut-pecan mixture evenly over the cooled crust.
**Bake the Topping:** Bake at 325°F (165°C) for 20-25 minutes, or until lightly golden brown. Watch carefully to prevent over-baking.
**Cool Completely:** Let the squares cool completely in the pan before icing.
**Prepare the Lemon Icing:** In a medium bowl, beat together ½ cup (1 stick) unsalted butter, 2 tablespoons heavy cream, and the juice of 1 lemon until light and fluffy.
**Add Icing Sugar:** Gradually add 2-3 cups powdered sugar, beating until smooth and creamy. Add more powdered sugar if needed to reach desired consistency. Stir in a few drops of pink food coloring to achieve a pale pink hue.
**Ice and Serve:** Spread the lemon icing evenly over the cooled squares. Let set for at least 30 minutes before cutting and serving.