A vintage dessert is something sweet that reminds us of simpler times. And it must be homemade. As a girl, I proudly baked a version of this Pink Pie for my sisters. I’m not sure which part was more fun: making my own pie from scratch – or the fact that it was pink. Back in the day, I used food coloring to tint the pretty pie; today I use natural beet juice (from canned/pickled beets).
Enjoy making this simple dessert for anyone who loves to eat pie off of mismatched china plates from a garage sale – or anyone who likes pink.
Disclosure: This recipe was used with permission and compensation to milk-drinker Serena Ball, who notes she appreciates the hard work of dairy farmers to bring us a2 Milk®.
Preparation: 15 mins
Cooking time: 15 mins