Ingredients for Pink Lemonade Meringue Pie
- Unflavored Gelatin
- Frozen Pink Lemonade Concentrate
- 1 (12-ounce) can evaporated milk, chilled
- 1 (9-inch) pre-made pie crust, or your favorite homemade recipe
- 1/4 cup cold water
- 1 cup granulated sugar
- Red Food Coloring
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How to Make Pink Lemonade Meringue Pie
- Preheat oven to 375°F (190°C). If using a homemade pie crust, bake according to your recipe. If using store-bought, bake according to package directions. Cool completely on a wire rack.
- In a small saucepan, sprinkle gelatin over cold water. Let stand for 1 minute to soften.
- Add thawed lemonade concentrate and sugar to the softened gelatin. Stir constantly over low heat until the gelatin and sugar are completely dissolved. Do not boil.
- Pour mixture into a medium bowl, cover with plastic wrap, pressing it directly onto the surface of the mixture, and chill in the refrigerator until completely set (at least 2-3 hours).
- While the gelatin mixture chills, place the chilled can of evaporated milk in the freezer for about 30 minutes, or until ice crystals form around the edges.
- Remove the chilled evaporated milk from the can and beat with an electric mixer on high speed until stiff peaks form (about 5-7 minutes).
- Gently fold the whipped evaporated milk into the chilled gelatin mixture using a whisk or spatula. Add pink food coloring and stir until evenly distributed.
- Pour the pink lemonade mixture into the cooled pie shell.
- Refrigerate for at least 3-4 hours, or preferably overnight, to allow the filling to fully set.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
114g
Fat
16g
Carbs
14g
