Name: Pink Lemonade Pie Bites Dessert Recipe
Prep time: 15 min
Ingredients: 14 oz sweetened condensed milk; 6 oz frozen Pink Lemonade concentrate (thawed); 12 oz whipped topping (1 cup set aside for topping); 1-2 drop food coloring (red); 2 - 14.1 oz packages Pillsbury Mini Pie Crusts; Pink sanding sugar

Jump to Recipe

If you’re looking for a refreshing and delightful treat, these pink lemonade dessert bites are perfect for the Summer months. This dessert combines the tangy flavor of lemonade with a creamy, sweet filling that will leave your taste buds dancing.

Disclosure: This post contains affiliate links for your shopping convenience. Should you chose to purchase through these links we make a small commission at no extra cost to you. You can read our full disclosure here.

Why You Will Love This Recipe

The balance of tangy and sweet flavors provides a refreshing twist on traditional desserts, making each bite a zesty delight. And additionally, the recipe is incredibly easy to follow, requiring minimal ingredients and effort, yet delivering maximum flavor and satisfaction.

These pie bites are also easy to trensport and share, making them an excellent choice for picnics, potlucks, and parties. Lastly, their vibrant pink color adds a visually appealing touch to your dessert spread, making them as beautiful as they are tasty.

Can I Try Different Flavors?

Absolutely! One of the best aspects of this recipe is its versatility. You can easily experiment with different flavors to suit your taste preferences or to match the theme of any event. For a tropical twist, try using limeade or orangeade instead of lemonade.

If you’re a fan of berries, consider making blueberry or raspberry pie bites by substituting pink lemonade with berry-flavored drink mixes. You can even mix and match flavors to create your own unique combinations. The possibilities are endless, and each variation is sure to be a hit with family and friends.

Ingredients Needed:

14 oz sweetened condensed milk
6 oz frozen Pink Lemonade concentrate, thawed
12 oz whipped topping, 1 cup set aside for topping
1-2 drops red food coloring
2 – 14.1 oz packages Pillsbury Mini Pie Crusts (you’ll use 24 total)
Pink sanding sugar (optional)

Ingredients including pie crust, food coloring, pink lemonade, sugar and condensed milk.

How to Make Pink Lemonade Dessert Bites

Preheat the oven to 400 degrees.

Separate the mini pie crusts, and arrange them into a cupcake pan. Poke holes into the bottoms with a fork.

Poking holes with a fork into the mini pie crusts.

Transfer the pan to the oven, and bake for 12-15 minutes. Remove from the oven, and allow to cool completely.

In a large bowl, mix the sweetened condensed milk, pink lemonade concentrate and food coloring on low speed, until well blended.

Fold in the whipped topping.

Refrigerate for 1 hour.

Divide mixture between the 24 pie crusts.

Placing the filling inside the mini pie crusts

Add remaining 1 cup of whipped topping to a piping bag fitted with a large star tip, and pipe just one “star” into the center of each filled pie bite.

Adding whip cream on top of the pie filling.

Sprinkle with sanding sugar.

And lastly, refrigerate for 3 hours to cool and help set. Then they are ready to serve!

A Dessert Everyone Will Love

Whether you stick to the classic pink lemonade flavor or explore different variations, these pie bites are sure to impress your guests and satisfy your sweet cravings. Try making a batch today and add a burst of color and flavor to your dessert lineup!

Pink Lemonade Pie Bites Dessert Recipe

Jane and Sonja

If you're looking for a refreshing and delightful treat, these pink lemonade dessert bites are perfect for the Summer months.

No ratings yet

Print Recipe Pin Recipe

Prep Time 15

Downtime 3

Servings

Ingredients

14 oz sweetened condensed milk
6 oz frozen Pink Lemonade concentrate thawed
12 oz whipped topping 1 cup set aside for topping
1-2 drop food coloring red
2 – 14.1 oz packages Pillsbury Mini Pie Crusts
Pink sanding sugar

Instructions

Preheat the oven to 400 degrees.
Separate the mini pie crusts, and arrange them into a cupcake pan. Poke holes into the bottoms with a fork.
Transfer the pan to the oven, and bake for 12-15 minutes. Remove from the oven, and allow to cool completely.
In a large bowl, mix the sweetened condensed milk, pink lemonade concentrate and food coloring on low speed, until well blended.
Fold in the whipped topping.
Refrigerate for 1 hour.
Divide mixture between the 24 pie crusts.
Add remaining 1 cup of whipped topping to a piping bag fitted with a large star tip, and pipe just one “star” into the center of each filled pie bite.
Sprinkle with sanding sugar.
Refrigerate for 3 hours, then serve.