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Pink Lemonade Pie

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This Pink Lemonade Pie is sweet, tangy, and delicious. It’s the perfect pie to kick off your summer!


Pink Lemonade Pie

  • Servings: 8
  • Difficulty: Easy
  • Print



  • 10–12 graham crackers, finely crushed
  • 1/4 cup (60 ml) butter, melted


  • 8 oz. (227 g) cream cheese
  • 1 cup (320 g) strawberry jam
  • 8 drops lemon essential oil
  • 1 tsp. (5 ml) lemon juice
  • 3 Tbsp. (45 ml) agave nectar


  • 2 cups (480 ml) heavy whipping cream
  • 10 drops lemon essential oil
  • 1 Tbsp. (15 ml) lemon juice
  • 1/3 cup (80 ml) agave nectar


  • Combine the graham cracker crumbs and melted butter. Press into pie pan, and refrigerate until set.
  • Blend together the ingredients for the filling, and spread inside the chilled crust.
  • Whip the cream with lemon oil, lemon juice, and agave until fluffy. Spread on top of the pie.
  • Chill for at least 1 hour before serving.

Note: Chilling in the freezer makes the pie firm up faster and creates a delectable cold treat!

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