Introduction: No-Bake Rainbow Marshmallow & Pineapple Pie

About: I crochet and do crafts. Oh and I also work full time and have a family to take care of. I'm on here because this site is so cool and easy to post to. You can also check me out on Ravelry: http://www.ravel…

I'm old enough to remember the days of old when people got together in homes or organizations where we had potlucks, where there always seemed like the one or two families that would bring that delicious fruit parfait salad with the little rainbow marshmallows.

Those were the days before snapchat and skype, where if you wanted to see one of your friends, you could invite yourself over or you had an open invitation to come over any-time-you-wanted. Every mom I knew had a bag of rainbow marshmallows in the pantry, and a container of whipped topping (I call it Cool Whip) just in case company came over and they had to throw together a dessert in a matter of a couple minutes with those sugary little soft morsels of joy.

<Insert big sigh.>

This is a version of that fruity flavored, sweet-salad goodness in a graham cracker pie crust.

I hope it brings back a nostalgic feeling for you and possibly memories of some precious, certainly less-plugged in times that I personally crave on occasion. That's how I would describe eating a slice of this pie made me feel.

Step 1: Ingredients and Utensils


one graham cracker crust (mine was store bought, and eight-inches round)

one can sweetened condensed milk

one can (20-oz) crushed pineapple, well drained

six tablespoons (6-tbls) freshly squeezed lemon juice (from two (2) lemons)

three and a half cups (3-1/2) cups rainbow colored miniature marshmallows

one cup whipped topping (Cool Whip) for the recipe and additional if you decorate (or garnish) the pie with topping

optional: colored sprinkles (ours are supposed to be for ice cream) for garnish

Utensils Used

bowl, whisk, rounded spatula, measuring cups, measuring spoons, plastic juicer with seed strainer (shown in a photo), and a fine mesh strainer (to drain the pineapple)

to decorate the pie on the edge, I used wax paper and a seal-able plastic bagper

Time Required

preparation - 10 minutes

chilling - 4-hours

Step 2: Juice Your Lemons...

My children helped me whip up this pie and the first task I had them do was help juice the lemons after I cut them in half.

I strained the seeds out with the second strainer into a separate bowl before adding it to the condensed milk in the next step.

Step 3: ...whisk Juice & Milk...

Add six (6) tablespoons of your fresh lemon juice to the one can of sweetened condensed milk.

Whisk the mixture until well blended.

Step 4: ...drain Pineapple & Add to Mix...

I used a small mesh strainer to drain the canned crushed pineapple.

One of the picture shows a spoon that I used to press the pineapple so I could removed as much pineapple juice as possible, before adding it to the sweetened condensed milk/lemon juice mixture from the previous step.

Fold the well drained pineapple into the mix.

Step 5: ...fold in the Marshmallows...

Measure the marshmallows and fold them into the mixture.

Step 6: ...fold in the Whip Cream...

Fold the one (1) cup whipped topping to the pie filling mixture.

Step 7: ...and Add Mix to Crust & Chill.

Add the pie filling mixture to the pie crust.

We used the back of the rounded spatula to smooth out the top.

Let the pie chill in the refrigerator for at least 4-hours. We left it there overnight.

Step 8: Top With Garnish, or Not

I chose to garnish the edge of the pie with remaining whipped topping.

On a piece of wax paper, I traced the bottom circle of the pie pan using a dry erase marker.

I cut the circle out with a pair of scissors, and placed it on top of the marshmallow pie filling.

I placed about a cup of whipped topping into a re-closable plastic bag and snipped the end off one of the corners.

Moving the pie as I squished the whipped topping out of the bag, I created a fluffy garnish around the edge of the pie, leaving the wax paper in place.

Step 9: Lastly, Add Sprinkles, or Not.

Leaving the wax paper in place on top of the pie, I sprinkled the rainbow colored sprinkles around the edge of the whipped topping garnish, until satisfied with the look.

You can see that the wax paper stops the sprinkles from getting on top of the filling.

Before serving, slowly pull off the wax paper starting at one end, moving the sprinkles to one side as you pull the wax paper circle from one end to the other.

I hope you take a photo of your creation! I would love to know if you try it.

Thanks for looking!

Original recipe from this pin:No Bake Rainbow Pie

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