Pink Lemonade Pie

For the Crust
1 1/2 cups graham cracker crumbs
1/4 cup sugar
4 tablespoons butter
Mix the crumbs, sugar, and butter in a nine inch pie pan or spring form pan. Mix until the crumbs have absorbed the butter and the mixture is uniform.
Press the crumbs across the bottom of the pan and up the sides. We've found using a drinking glass to press the crumbs up the sides works well.
Bake for eight to ten minutes at 350 degrees.

For the Filling
1 8-ounce packet of cream cheese, softened
1 14-ounce can sweetened condensed milk
3/4 cup pink lemonade concentrate (not mixed with water)
2 tablespoons lemon juice (fresh or bottled)
Food Coloring

Using the whip attachment and your stand-type mixer or with a handheld electric mixer, mix the cream cheese until softened. 

Pour in the sweetened condensed milk very slowly while mixing to avoid clumps, scraping the bowl as you go.
Slowly add the lemonade concentrate and lemon juice and continue beating. Color with red food coloring as desired.
Pour the mixture into the pie shell or springform pan and place it in the freezer while you mix the topping.

For the Topping
1/3 cup shredded coconut
red food coloring
1 cup whipping cream
3 tablespoons sugar
1 teaspoon vanilla extract

Place the coconut in a small plastic zip top bag. 

Add a drop of food coloring and seal the bag, trapping air inside. 

Shake until the coconut turns pink.
Whip the cream until stiff, adding the sugar and vanilla in the process.
Wait until the pie filling is slightly stiff on top, and gently spoon the cream over the pie filling. Garnish with the pink coconut.
Freeze the pie until firm. 

Slice the pie with a warm, wet knife for smooth cuts.