We’re starting a new series today called Baking with Toddlers. Edie and I both love spending time in the kitchen. It’s a something fun and messy we can do together with a delicious result. In this series we’ll be sharing some fun foods you can make with your toddler that are a cinch to prepare and everyone will love to eat. Today we’re working on a raspberry lemonade pie! This is one of my favorite summertime pies because it’s sweet, refreshing, and only semi-homemade with just five ingredients (one being a cute toddler).

Here’s how Edie and I made it…

Raspberry Lemonade Pie

Prepared graham cracker crust (store bought or homemade)
1 6 oz can of raspberry lemonade concentrate, thawed
About 2 cups of whipped cream or cool whip, plus more for the topping
1 14-oz can sweetened condensed milk
1 pint of raspberries

1. Mix the thawed raspberry concentrate with the sweetened condensed milk until smooth.

2. Gently stir in the whipped cream

3. Test lick!

4. Add a few raspberries and pour into prepared graham cracker crust

5. Freeze and top with more whipped cream and raspberries

YUM! Hands free eating is encouraged (reason #489 I love my Edie Jean)

Photography by my new photo stylist assistant Stephanie Gardner. Beautiful kitchen of my friend Audrey. Adapted recipe from pink lemonade pie recipe found at Lulu Baker. My dress is the Caza dress from Hatch, Edie’s dress is H&M and her hair clip is June and January. 

Save