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.
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