Pink Lemonade Pie Bites
If you’re dreaming of a dessert that’s cute, tangy, and irresistible, these Pink Lemonade Pie Bites are calling your name. Perfect for warm weather parties or just because, they deliver all the flavor of a classic pie in a fun, bite-sized form.
These Pink Lemonade Pie Bites Are the Ultimate Summer Treat!
These pink lemonade pie bites are my go-to when I’m craving something cool, creamy, and just the right amount of tangy. They’re the perfect make-ahead treat for pool parties, baby showers, BBQs—or just when you want to serve something cute and refreshing!
I love how the bold, zesty lemonade flavor pairs beautifully with the fluffy whipped topping for an irresistible mini dessert. And the best part? They’re ridiculously easy to make—just bake the crusts, mix the filling, chill, and top with a swirl of whipped cream and a sprinkle of sanding sugar.
Want to make the best pink lemonade pie bites? I’ve got all the tips to help you get that creamy, tart, and dreamy filling every time. And don’t forget that final dusting of pink sugar—it takes them from simple to stunning!
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Why You Should Make This Recipe
Ingredient Guide
Here’s what you’ll need to make this flavor-packed bite-sized dessert:
- Sweetened Condensed Milk – Brings all the rich, sweet creaminess and helps set the filling.
- Frozen Pink Lemonade Concentrate – Adds bold citrus flavor and that summery tang.
- Whipped Topping – Lightens the filling and adds fluffiness.
- Red Food Coloring – Just a drop or two gives it that fun, pretty pink hue.
- Mini Pie Crusts – A buttery, golden base for each little pie bite.
- Pink Sanding Sugar – Adds sparkle and a festive finish!
✱ Tip: Make these a day ahead and keep them chilled until ready to serve—they’ll be the first thing to disappear at your party!
Substitutions & Additions
Substitutions
- Mini Pie Crusts → Use mini graham cracker crusts for a no-bake option.
- Whipped Topping → Swap with stabilized homemade whipped cream if preferred.
Additions
- Fruit Garnish: Add a thin lemon slice or raspberry on top.
- Crunch: Sprinkle with crushed graham crackers or vanilla wafer crumbs.
- Color Pop: Try rainbow sanding sugar or edible glitter for a birthday vibe.
Step-by-Step Recipe Guide
NOTE: If you’re looking for the full recipe measurements and instructions, click the “jump” button.
Step 1: Preheat your oven to 400°F. Separate and arrange the mini pie crusts in a cupcake pan. Poke a few holes in each with a fork to prevent puffing.
Step 2: Transfer the pan to the oven and bake for 12-15 minutes, or until golden brown. Let them cool completely.
Step 3: In a large bowl, mix sweetened condensed milk, thawed pink lemonade concentrate, and 1–2 drops of food coloring on low speed until smooth. Fold in whipped topping.
Step 4: Refrigerate the mixture for at least 1 hour to allow it to firm up. Spoon or pipe the filling into each cooled pie crust.
Step 5: 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 pink sanding sugar.
Step 6: Chill for 3 hours or until set. Serve cold and enjoy!
Serving Suggestions
These Pink Lemonade Pie Bites are as versatile as they are adorable. Here are some fun and festive ways to serve them:
- Party Platters: Arrange the pie bites on a white or pastel-colored serving tray and sprinkle extra pink sanding sugar over the whole tray for sparkle.
- Dessert Tables: Place them in decorative cupcake liners to match your theme—think pink gingham for picnics or gold foil for birthdays.
- Summer BBQs: Serve chilled on a tiered stand alongside other mini desserts like lemon bars or strawberry shortcakes.
- Kids’ Parties: Add a small candy lemon wedge or gummy on top of each for a playful touch.
- Afternoon Tea: Pair with iced tea, pink lemonade, or light fruity cocktails for a breezy, elegant treat.
✱ Hosting tip: Keep these chilled until just before serving to maintain that creamy texture and beautiful presentation!
Tips for Success
- Don’t skip chilling: This helps the filling set perfectly for clean, bite-sized servings.
- Make ahead: Prepare them the night before and refrigerate until party time.
- Decorate just before serving: If your party is outdoors, wait to garnish with whipped topping and sugar until ready to serve to avoid melting.
- Leftovers? Store in an airtight container in the fridge for up to 3 days.
Recipe FAQs
Can I make this recipe ahead of time? Yes! These are perfect for prepping a day in advance. Just keep them refrigerated.
Can I use a different pie crust? Absolutely. Mini graham cracker crusts work beautifully, and skip the baking step.
How long do these last? They’ll stay fresh in the fridge for up to 3 days.
And that’s it! These Pink Lemonade Pie Bites are the no-stress treat that looks impressive but comes together so easily. Whether you’re making it for a backyard BBQ, summer birthday, or just a weekend treat, it’s sure to be a hit!
I hope you love this delicious and easy recipe – be sure to give it a review below! Also, don’t forget to follow Lovely Munchies on Facebook, Instagram, and Pinterest!
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 400 degrees.
- Separate the mini pie crusts 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 the 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.
