Pink Lemonade Meringue Pie
Delightfully zesty and visually stunning, Pink Lemonade Meringue Pie offers a refreshing twist on the classic lemon meringue dessert. This vibrant recipe combines a tangy, sweet pink lemonade filling with a buttery pre-made pie crust, topped with a billowy layer of golden, swirled meringue for an irresistible finish. Perfect for spring and summer gatherings, the pie gets its unique color from a hint of optional red food coloring and its flavor from frozen pink lemonade concentrate. Easy to make and ready in under an hour of active prep time, this pie is a showstopper both in taste and appearance. Serve it chilled for a refreshing treat that’s sure to impress at barbecues, brunches, or any special occasion.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 piece Pre-made pie crust (9-inch)
- 1 cup Granulated sugar
- 3 tablespoons Cornstarch
- 2 tablespoons All-purpose flour
- 1.5 cups Cold water
- 4 large Egg yolks
- 1 cup Pink lemonade concentrate, thawed
- 2 tablespoons Unsalted butter
- 3 drops Red food coloring (optional)
- 4 large Egg whites
- 0.25 teaspoons Cream of tartar
- 0.5 cup Powdered sugar
Instructions
Preheat your oven to 375°F (190°C). Place the pre-made pie crust into a 9-inch pie dish. Prick the bottom lightly with a fork, then line it with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes, remove the weights and parchment, and bake for an additional 7-8 minutes until lightly golden. Set aside to cool.
In a medium saucepan, whisk together the granulated sugar, cornstarch, and flour. Gradually add cold water, whisking until smooth. Place over medium heat and cook, stirring constantly, until the mixture begins to thicken and bubble.
In a small bowl, whisk the egg yolks. Slowly drizzle 1/2 cup of the hot sugar mixture into the egg yolks while whisking constantly to temper them. Pour the yolk mixture back into the saucepan and cook for 2-3 minutes, stirring constantly, until fully thickened.
Remove the saucepan from heat and stir in the pink lemonade concentrate, butter, and food coloring (if using). Pour the filling into the pre-baked pie crust, spreading it evenly with a spatula.
To make the meringue, beat the egg whites and cream of tartar in a clean, dry bowl with an electric mixer on medium speed until soft peaks form. Gradually add the powdered sugar, 1 tablespoon at a time, and beat until stiff peaks form and the meringue is glossy.
Spread the meringue over the pie filling, ensuring it touches the edges of the crust to seal. Use the back of a spoon to create swirls and peaks in the meringue.
Bake the pie in a 375°F (190°C) oven for 12-15 minutes, or until the meringue is golden brown. Watch closely to prevent over-browning.
Allow the pie to cool at room temperature for 1 hour, then refrigerate for at least 3 hours before slicing and serving.
Nutrition Facts
Calories |
2355 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.4 g | 139% | |
| Saturated Fat | 39.9 g | 200% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 800 mg | 267% | |
| Sodium | 1237 mg | 54% | |
| Total Carbohydrate | 309.2 g | 112% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 132.4 g | ||
| Protein | 40.1 g | 80% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 160 mg | 12% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 580 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
