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.