Craving a refreshing treat that’s as cute as it is delicious? Look no further than these Pink Lemonade Pie Bites! These tiny taste explosions are the perfect way to cool down and impress your guests at your next summer party.

With just a few simple ingredients and steps, you can whip up these delightful bite-sized treats in no time. Plus, their tangy pink lemonade filling and creamy whipped cream topping create an irresistible and eye-catching dessert.

So, gather your ingredients, turn on some summer tunes, and get ready to create a batch of these adorable desserts.

How to Make Pink Lemonade Pie Bites

Ingredients you’ll need for this recipe

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

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 into 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 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.

11. Refrigerate for 3 hours, then serve.

Tips for Success: Enhance the pink color by gradually adding more food coloring, boost the flavor with fresh lemon zest in the filling, and store leftovers refrigerated for up to three days.

There you have it! A sweet and simple recipe for a show-stopping dessert. These Pink Lemonade Pie Bites are the perfect way to add a burst of refreshing flavor to any occasion.

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.