Pink Lemonade Pie

I based this recipe on a pie I found at http://www.preparedpantry.com/Recipes/Pink-Lemonade-Pies-and-Variations.htm .  His pie looks FANTABULOUS, but I had to take out a little fat and sugar to make it a little more diabetic friendly.  It still has quite a lot of taste.  Our 14-year-old neighbor, Dominick, said it was awesome, and he had no idea it was lower fat and sugar than it should have been.  Always trust a teenage boy when it comes to tasting food.  :-)

Ingredients for crust:

1 1/2 cups of  graham cracker crumbs
1/4 cup of Splenda
1/4 cup coconut oil

Mix the ingredients in a bowl using your hands to melt the coconut oil.  Next, press into a deep dish pie plate.  You may bake this at 350 for ten minutes if you like, but it isn't necessary.  I never bake mine.

Ingredients for crust and completed crust

Ingredients for pie filling:

1   8 oz. package of fat free cream cheese, softened

1  14 oz can of fat free sweetened and condensed milk

3/4 cup of Minute Maid pink lemonade concentrate (unfrozen w/ no water added)

2 TBS fresh squeezed lemon juice

8 to 10 drops of red food coloring

1/2 container of sugar free Cool Whip

Ingredients for pie filling and topping

Use a hand mixer to beat together the softened cream cheese and the sweetened and condensed milk until the mixture is very smooth.  Add the lemonade concentrate and lemon juice and beat well.  Add the food coloring and continue to beat until the color is well distributed throughout the mixture.  Fold in half of the Cool Whip.  Pour mixture into the prepared pie crust and top with the remainder of the Cool Whip.  Freeze until firm.  Enjoy!

Uncut completed pie