Pink Lemonade Pie Bites
These Pink Lemonade Pie Bites are a light and refreshing finger food dessert recipe for spring and summer parties, pink baby showers, or even for Valentine’s Day.
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If you want to make this for Valentine’s Day, you can just replace the sugar sprinkles with heart sprinkles to suit the theme.
But if you’re making it for pink baby showers, it’s great to serve with Pickle Ham Rolls for appetizers and with Pink Booty Dip for a snack.
How to Make Pink Lemonade Pie Bites
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Preheat the oven to 400 degrees.
2. Separate the mini pie crusts.
3. Arrange them into a cupcake pan. Poke holes in the bottoms with a fork.
4. Transfer the pan to the oven, and bake for 12-15 minutes. Remove from the oven, and allow to cool completely.
5. In a large bowl, mix the sweetened condensed milk, pink lemonade concentrate, and food coloring on low speed until well blended.
6. Fold in the whipped topping.
7. Refrigerate for 1 hour.
8. Divide the mixture between the 24 pie crusts.
9. Add the 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.
10. Sprinkle with sanding sugar. Refrigerate for 3 hours, then serve.
Serve and Enjoy!
Important Recipe Notes
- Use the Pillsbury Mini Pie Crusts for the best results. Poking holes in the bottom prevents bubbling while baking.
- Allow the baked crusts to cool completely before adding the filling to avoid melting the whipped topping.
- Refrigerate the filling for at least 1 hour before adding to the crust, and chill the finished pies for 3 hours to set properly.
- These pie bites are best served cold, straight from the fridge.
- Use a piping bag for a neat whipped topping swirl, or spoon it on if you prefer a more casual look.
Pink Lemonade Pie Bites
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 drops red food coloring
- 2 – 14.1 oz packages Pillsbury Mini Pie Crusts (you’ll use 24 total)
- Pink sanding sugar
Instructions
- Preheat the oven to 400degrees.
- Separate the mini piecrusts, 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 the 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.
