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Ingredients
Scale
- 14 oz sweetened condensed milk
- 6 oz frozen pink lemonade concentrate, thawed
- 12 oz whipped topping (reserve 1 cup for topping)
- 1–2 drops of red food coloring
- 2 packages (14.1 oz each) Pillsbury mini pie crusts
- Pink sanding sugar for garnish
Instructions
- Preheat oven to 400°F (200°C) and prepare mini pie crusts in a cupcake pan.
- Poke holes in the crusts and bake for 12-15 minutes until golden.
- Mix sweetened condensed milk, pink lemonade, and food coloring until combined.
- Fold in the whipped topping and refrigerate for an hour.
- Fill each mini crust with the filling, leaving space for topping.
- Pipe reserved whipped topping on each pie bite and garnish with sanding sugar.
- Refrigerate for at least 3 hours before serving.
Notes
Ensure mini pie crusts are fully cooled before filling.
Adjust food coloring based on desired shade of pink.
Fresh mint leaves can add a lovely aroma as a garnish.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 120
- Sugar: 6
- Sodium: 80
- Fat: 6
- Saturated Fat: 3
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 17
- Fiber: 0
- Protein: 1
- Cholesterol: 15