When I was growing up, we were blessed to have most of our family living close by. I have a good-sized family and we loved to get together. It seemed most times we got together called for potlucks.
I don’t remember if my aunts always brought the same dishes, but I do remember that my mom had a few recipes from which she would choose for our contribution.
One of my favorites was Pink Lemonade Pie. Because of its richness, it was seldom the chosen recipe for potlucks. That didn’t stop me from asking for it. I’ve said before there are certain dishes that just remind one of a certain season. To me, Pink Lemonade Pie is like eating summer. The tartness of the lemon mixed with the sweet milk and fluffy whipped topping, the beautiful pink color, the little bit of crunch from the crust — all are so enjoyable to me.
I seem to recall that it took quite a bit of time for the pie to set up. As I researched online for a recipe similar to Mom’s, I ran across one that added cream cheese. This was not a part of her original recipe. But it’s good to experiment, so I have. The cream cheese subdued the color and tartness, so I opted to add extra lemon juice and a bit of pink food coloring to my mixture.
Because the recipe is so rich, I also have chosen to make mini pies, instead of one large pie. For this, I have used a mini muffin pan, placing paper liners in the cups. You may choose to make a large pie. If so, a store-bought or homemade graham cracker crust in a pie tin will work just as well.
However you choose to make it, I hope you try it this summer. It would make a great potluck choice or a lovely addition to a summer tea party.