Pink Lemonade & Limeade Pies

 

** Recipe from The Prepared Pantry **

Crust
* 1 1/2 c. graham cracker crumbs
* 1/4 c. sugar
* 4 Tbl. butter

Heat oven to 350.  Mix the crumbs, sugar, and butter in a nine inch pie pan or spring form pan.  Mix until the crumbs have absorbed the butter and the mixture is uniform.   Press the crumbs across the bottom of the pan and up the sides.  Bake for eight to ten minutes


Filling
* 1 (8 oz.) packet of cream cheese, softened
* 1 (14 oz.) can sweetened condensed milk
* 3/4 c. pink lemonade concentrate (not mixed with water) ** FOR LIMEADE PIE - use 3/4 c. limeade concentrate (not mixed with water)
* 2 Tbl. lemon juice (fresh or bottled)
* red food coloring as desired  ** FOR LIMEADE PIE - use green

Using whip attachment, mix cream cheese & sweetened condensed milk on med-high until smooth.  (If you place the sweetened condensed milk in the bowl first, the cream cheese will not stick to the bowl and you will have little need to scrape the sides.)  Add lemonade/limeade concentrate & juice; continue beating.  Add food coloring as desired.  Pour mixture into pie shell & place in freezer while you mix topping.

Topping
* 1/3 c. shredded coconut
* red food coloring  ** FOR LIMEADE PIE - use green
* 1 c. whipping cream
* 3 Tbl. sugar
* 1 tsp. vanilla

Place coconut in a small bowl with a drop of food coloring and a couple drops of water; stir until coconut turns pink/green.  Whip cream until stiff, adding sugar & vanilla.  Spoon cream over pie filling and garnish with the pink/green coconut.  Freeze pie until firm.