Pink Lemonade Pie

YIELDS: 8 - 10 serving(s)

PREP TIME: 30 mins

TOTAL TIME: 6 hrs 40

CRUST

20 vanilla sandwich cookies (such as Golden Oreos)

4 Tbsp. salted butter, melted

FILLING

1 cup milk

1 (3.4-ounce) box instant vanilla pudding mix

1/4 cup powdered pink lemonade mix

Grated zest and juice of 1 lemon, plus thin slices for garnish

3 drops liquid red food coloring (optional)

4 oz. cream cheese, cubed, at room temperature

1/2 cup powdered sugar

Directions

1

For the crust: Process the cookies in a food processor until finely ground, about 1 minute. With the motor running, slowly pour in the melted butter and process until the mixture is the texture of coarse sand. Press the crumb mixture into the bottom and up the sides of a 9-inch pie plate (not deep dish), using a measuring cup or glass to press it flat. Freeze for 20 minutes.

2

For the filling: Whisk together the milk, pudding mix, pink lemonade mix, lemon zest, lemon juice, and food coloring (if using) in a large bowl until the mixture starts to thicken, about 2 minutes.

3

Beat the cream cheese and powdered sugar in a stand mixer fitted with the whisk attachment on medium speed until smooth, about 1 minute. Add the heavy cream, increase the speed to medium-high, and beat until stiff peaks form, 2 to 3 minutes. Fold 1 cup of the whipped cream mixture into the pink lemonade pudding until combined. Add another 1 cup of the whipped cream mixture and gently fold until well combined and fluffy. Cover and refrigerate the remaining whipped cream mixture.

4

Spoon the lemonade pudding mixture into the prepared crust, smoothing the top. Refrigerate, uncovered, for at least 6 hours and up to 2 days. (Loosely cover with plastic wrap after 12 hours.)

5

To serve, whisk the reserved whipped cream mixture back to stiff peaks, if needed. Spread on top of the pie and garnish with sliced lemons.