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

Pink Lemonade Pie

Servings: 8 | Time: 15 minutes active; 1 hour inactive | Difficulty: Easy

Ingredients:

Crust:

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

Filling:

• 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

Topping:

• 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

Instructions:

• 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!