This pie was my Papa’a favorite! With strawberries in season now, this is a great pie to make all summer long!
Ruffled Apron Foods Almond Nut Crust – Pre-baked.
3 oz. frozen pink lemonade concentrate (thawed)
3/4 cup condensed milk
1/2 container cool whip, thawed
1 cup diced strawberries, patted dry.
Preheat oven to 375F. Thaw out crust while oven preheats. Then place crust in oven for 12-14 minutes, or until almonds are golden brown. Let crust cool completely.
For filling, in a mixing bowl, mix together condensed milk and pink lemonade. Add in cool whip, stir to combine completely. Fold in diced and dried strawberries. Pour into cooled RAF Almond Nut Crust, cover by flipping crust lid over, and refrigerate overnight.
Recipe adapted from The Civic League of Foley, AL cookbook.