Frozen Pink Lemonade Mini Pies

Products Used


  • 2 cups heavy whipping cream
  • 1/4 cup Imperial Sugar Extra Fine Granulated Sugar
  • 14 ounces sweetened condensed milk
  • 12 ounces frozen pink lemonade concentrate
  • 20 - 24 mini prepared graham cracker crusts
  • Optional: red food coloring


      1. Place cream and sugar into stand mixer. Using whisk attachment, whisk until whipped cream forms. Remove and set aside.
      2. In a separate bowl, mix sweetened condensed milk and pink lemonade concentrate. For a brighter pink color, add 10 drops of red food coloring and mix again. Gently fold in whipped cream.
      3. Scoop 1/4 cup of mixture into each prepared mini graham cracker crust. Transfer to freezer and allow to chill overnight or until completely solid.
      4. Garnish with fresh lemon zest and top with additional whipped cream, if desired.
      Imperial Sugar Insight

      Recipe developed for Imperial Sugar by Paula Jones @bellalimento.

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