Fruity Rainbow Pie

Fruity Rainbow Pie
This pastel dreamboat dessert is just the kind of creamy sweet that fits right in with your Easter dessert platter—without looking like another run-of-the-mill option. You could even decorate the top with Peeps or candied eggs if you want to make this extra festive.
  • Yield: 1 pie; serves 6–8
  • Prep Time: 10 minutes
  • Chill Time: 4 hours or overnight


  • 1 (14-ounce) can sweetened condensed milk
  • 6 tablespoons lemon juice
  • ½ teaspoon coconut extract
  • 1 (14-ounce) can crushed pineapple, drained
  • ½ cup sweetened flaked coconut
  • 1 cup thawed whipped topping, plus extra for serving
  • 3½ cups fruit-flavored mini or large marshmallows
  • 1 store-bought (or homemade) graham cracker pie crust
  • Pineapple slices, sweetened flaked coconut, and mini marshmallows for garnish (optional)


  1. In a large bowl, whisk together the condensed milk, lemon juice, and coconut extract.
  2. Fold in the crushed pineapple, flaked coconut, whipped topping, and marshmallows.
  3. Pile the filling into the crust. Refrigerate the pie for 4 hours or overnight.
  4. Garnish with pineapple slices, sweetened flaked coconut, and mini marshmallows, if desired.
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