Pink Pineapple Pie – Sprinkle Bakes

Pink Pineapple Pie has a hint of berry flavor thanks to a little strawberry puree mixed into the batter. Colorful sprinkles baked right into the graham cracker crust add an extra ounce of fun!

Pink Pineapple Pie

It’s been a while since I’ve made a pie, and this one has all the summer vibes. Pink Pineapple Pie – it’s fun to say, isn’t it? I recently learned that pink pineapples are totally a thing, but I didn’t use them for this recipe. Instead I decided to add a little strawberry goodness to my favorite no-cook pineapple pie filling.

I really wanted this pie to look happy and fun. So first thing I did was whip up a graham cracker crust and add some pink and yellow sprinkles. (I’m a crust sprinkle-er from way back, see here and here). It’s too easy, with just graham crumbs, butter, and sprinkles. It bakes for 10 minutes to set the crumb, and the rest is a no-bake affair.

The pie filling is so creamy with a no-nonsense list of ingredients: sweetened condensed milk, lemon juice, crushed pineapple, and strawberry puree. I had hoped the puree would give the filling a more pink color, but in the end it needed a little help with drops of pink food color. Whisk this up until well combined.

Next add in some whipped cream -ah! This makes the pie so light. Fold it all together until no obvious white streaks remain.

Pink Pineapple Pie

Pour the filling into the cooled crust and chill. It takes about 3 hours to firm in the refrigerator. The spring form collar will slide right off easily because of the butter in the crust. If you don’t have a 9-inch spring form pan, you can make this in a 9 inch deep dish pie pan.

Pink Pineapple Pie

I had so much fun with the garnishes. I used more whipped cream, more sprinkles, some pineapple leaves, a strawberry half, and a little pineapple cube. It kind of looks like an umbrella drink you’d get at Benihana!

Pink Pineapple Pie

I’d almost re-name this ‘Happy Pie’ if Pink Pineapple Pie wasn’t so darn catchy and a much better description. It’s cheerful-looking for sure, and so tasty! It’s a cold, creamy treat that’s easy to make when you crave something tropical on a hot day.

Pink Pineapple Pie

Heather Baird

This creamy, tropical-tasting pie is a refreshing dessert that’s easy to make. Serve slices chilled on a hot day.

Prep Time 20 mins

Cook Time 10 mins

Total Time 30 mins

Course Dessert

Cuisine American


  • 1 3/4 cups graham cracker crumbs
  • 1/2 cup unsalted butter melted
  • 1/3 cup pink and yellow jimmies ice cream sprinkles

Pie filling

  • 14 oz. sweetened condensed milk 1 can
  • 8 oz. crushed pineapple undrained 1 small can
  • 1/4 cup lemon juice
  • 1/4 cup strawberry puree sieved to remove seeds
  • 2-3 drops liquid pink food color
  • 1 cup heavy cream
  • 3 tablespoons granulated sugar


  • 1/2 cup heavy cream whipped to stiff peaks
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon vanilla extract
  • 3 tablespoons pink and yellow sprinkles
  • Pineapple leaves
  • 1/2 strawberry
  • 1 cube pineapples or wedge


  • Preheat the oven to 350F.

  • Combine the graham cracker crumbs and unsalted butter in a bowl. Mix with a rubber spatula until all the crumbs are coated with butter and the texture resembles wet sand. Add the sprinkles and fold them in until well dispersed. Pour the crumbs into a 9-inch spring form pan and press in the bottom and 2 inches up the sides. Bake for 10 minutes. Cool crust completely.

Pie filling

  • Combine sweetened condensed milk, undrained pineapple, lemon juice, and strawberry puree in a large bowl. Whisk together until well combined. Add drops of pink food color. Whisk again to disperse color.

  • In a separate medium bowl, whip the heavy cream until slightly thickened. Slowly add in the granulated sugar 1 tablespoon at a time. Beat to stiff peaks. Add the whipped cream to the pineapple mixture and fold together until well incorporated. Pour the filling into the crust. Refrigerate until set, 3-4 hours.


  • Beat the heavy cream in a medium while gradually adding the granulated sugar. Add the vanilla extract and beat to stiff peaks. Transfer the whipped cream to a piping bag fitted with a large closed start tip. Pipe stars of whipped cream around the top edge of the pie. Pipe stars in the center of the pie also. Immediately add sprinkles. Place three or more pineapple leaves standing upright in the center of the pie. Add the strawberry half and pineapple to finish. Store in the refrigerator until ready to serve.

If you don’t have a spring form pan, this pie can be made in a 9-inch-deep dish pie pan.
If you don’t have pink food color on hand, try using a few drops of red.
You’ll need about 5 oz. of fresh or frozen strawberries (thawed) to yield the 1/4 cup of puree for this recipe.

Keyword crused pineapple, heavy cream, strawberry puree

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