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.
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.
No need for red food coloring to make this gorgeous pie!!!
Hibiscus Pink Lemonade Pie
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
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.
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.
* 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.