Pink Lemonade Pie

Ingredients and Weight:

• Graham cracker crumbs: 1 1/2 cups (150g)
• Melted unsalted butter: 1/4 cup (60g)
• Sugar: 1/4 cup (50g)
• Pink lemonade concentrate: 1 (12-ounce) can
• Water: 1 cup (240ml)
• Cornstarch: 1/4 cup (30g)
• Salt: 1/4 teaspoon
• Whipped cream: for topping

Preparation Time:

30 minutes

Cooking Time:

N/A

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C).
2. In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Press into the bottom of an 8-inch (20cm) springform pan.
3. Bake the crust for 10 minutes, then let cool completely on a wire rack.
4. In a medium saucepan, whisk together the pink lemonade concentrate, water, cornstarch, and salt. Bring to a simmer over medium heat, stirring constantly. Reduce heat to low and simmer for 5 minutes, or until thickened.
5. Pour the pink lemonade filling over the cooled crust. Refrigerate for at least 4 hours, or overnight.
6. Top with whipped cream before serving.

Nutritional Information:

• Calories: 250
• Fat: 10g
• Carbohydrates: 35g
• Protein: 5g

Dish Characteristics:

• Refreshing and tangy
• Creamy and smooth
• Perfect for summer parties or gatherings
• No-bake, making it easy to prepare

User Comments:

• "This pie is so delicious and easy to make! The pink lemonade flavor is amazing."
• "I love that this pie is no-bake, so I don't have to turn on the oven in the summer."
• "The combination of the tangy filling and the creamy whipped cream is heavenly."
• "This pie is a crowd-pleaser. I've made it for several parties and it's always a hit."
• "This recipe is a keeper. I will definitely be making it again and again."

Special Precautions and Tips:

• Be sure to refrigerate the pie for at least 4 hours, or overnight, to allow the filling to set properly.
• If you don't have pink lemonade concentrate, you can use regular lemonade concentrate and add a few drops of red food coloring.
• For a vegan version, use dairy-free whipped cream.