Hibiscus Pink Lemonade Pie

Desserts, Hungry, , , , , , , , , 14 Comments

Hi Y’all!!

My in-laws are coming over for dinner and a few rounds of 42 tonight (42 is the state domino game in case you are wondering)  🙂  Since it’s been so hot here in Texas the last few days I thought this Hibiscus Pink Lemonade Pie would be the perfect summer night dessert.  I had a jar of my Hibiscus Lemonade concentrate already made up and in the freezer and was able to whip this pie up in no time flat.

Hibiscus Pink Lemonade Pie

The dried hibiscus flowers add wonderful flavor (think along the line of cranberry and pomegranate combined) to the lemonade concentrate and give this pie a deep vibrant pink color.

Dried Hibiscus Flowers

No need for red food coloring to make this gorgeous pie!!!

Enjoy!

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Hibiscus Pink Lemonade Pie

Ingredients:

Hibiscus Lemonade Concentrate:*

1-1/2 Cups Fresh Lemon Juice

1-1/2 Cups Sugar

1 Cup Water

1-1/2 Cups Dried Hibiscus Flowers

Graham Cracker Crust:

1-1/4 Cup Graham Cracker Crumbs

1/4 Cup Sugar

1/4 Teaspoon Cinnamon

5 Tablespoons Melted Butter

A pinch of Salt

Hibiscus Pink Lemonade Pie Filling

4 Ounces Cream Cheese (Room Temperature)

1 – 14 Ounce Can Sweetened Condensed Milk

Frozen Hibiscus Lemonade Concentrate

1 Cup Heavy Whipping Cream

1/2 Teaspoon Unflavored Gelatin

1 Tablespoon Sugar

Directions:

First, make the hibiscus lemonade concentrate.

In a medium-sized sauce pan bring the sugar and water up to a boil.  Cook the syrup just until the sugar has completely dissolved. Add in the dried hibiscus flowers and steep for 30 minutes.  Strain off the hibiscus simple syrup (it should be a dark beet red color) and add it to the lemon juice.  Freeze the concentrate until solid.

Preheat the oven to 350 degrees.

In a medium-sized bowl mix together the graham cracker crumbs, sugar, cinnamon, salt and melted butter.  Press into a pie pan and bake at 350 for 6-8 minutes until golden.  Cool completely.

In a cold bowl add the 1 cup heavy whipping cream and 1/2 teaspoon unflavored gelatin and whip until soft peaks form. Adding the gelatin is a trick I learned from a good blogger friend of mine Rhonda, from The Thankful Heart you should stop by and check out all of her wonderful recipes and stories 🙂

Add in the 1 tablespoon and sugar and whip until stiff peaks.  Transfer the whipped cream to a bowl and chill while making the rest of the filling.

Beat the cream cheese and sweetened condensed milk until smooth, scraping the bottom to make sure its well mixed.  Add in the frozen hibiscus lemonade concentrate and mix until combined.

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Fold in the whipped cream and mix until no white streaks remain.  Pour into the cooled graham cracker crust and freeze until just about ready to serve.

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* You can also use a can of frozen lemonade concentrate from the store to make this pie.  Just heat the concentrate to a boil, add the dried hibiscus flowers and steep for 30 minutes.  Strain and re-freeze.

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Posted by

My name is Melody and I am the cook and blogger behind Meals With Mel. I have a love for traveling, I share a joy for gardening, and I have a passion for cooking. Although I do some baking, I don't consider myself a baker as I can't stand having to measure. When it comes to cooking my philosophy is add a bit of this, a dash of that, a splash of something doesn't hurt, never forget some type of pepper and always add at least one clove of garlic. Thanks for stopping by my Spicy Texas Kitchen and I hope to see you again!!! Melody

14 thoughts on “Hibiscus Pink Lemonade Pie”

  3. Your pie is beautiful and sounds delicious and refreshing as well.
    Your vacation looked fabulous!! Loved the pics! We’ve been running around since we’ve been home. I’ve meant to comment on your blog since seeing the pics on FB. Hope y’all are having a good summer! xo

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    1. Thanks Tonya!!!
      I know what you mean about running around… I’m pretty sure we’ve been on the road more than home the past 2 months. Oh well I’m enjoying it while I can because in less than a month its back to work! Hope y’all are enjoying summer too!

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    1. Thanks Rhonda 🙂
      Who doesn’t love hot pink right? Ok well my father in-law looked at me like I was crazy when I told him I made a hibiscus pink lemonade pie…. But in the end they loved it. Whew!
      To be honest I’ve never had Hibiscus Hot Tea… But I love to make Hibiscus Margaritas and that’s sorta of where the inspiration came from. Also my mom use to make regular pink lemonade pie when I was little and it as a summer favorite of mine (even though no one else really liked it. Growing up my family were not lemon fans).
      Have a happy weekend!!

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      1. Hibiscus Margaritas???! that’s new to me. But I have had pink lemonade pie– and I’m with you–perfect for summer!! (and they are all lucky to have you cooking for them!! ) xo

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  6. Hi Mel,

    What a fantastic looking pie,…it looked amazing & that is why, I made it! It was fun making this special tart in my kitchen,…the flavour was so stunning & apart. Thanks again! Fab photos too! 👍🏻👍🏻👍🏻👍🏻

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