Love it, hate it, or over it, nobody can deny that the color, ubiquitously deemed millennial pink across the Internet, is quite eye-catching and completely appropriate for springtime. And in honor of what seems to be the shade of the moment, we created this all-pink-everything pie. One important thing to note when making this bright and cheery dessert, you will definitely want to go with gel food colorings—instead of the standard liquid dyes you’ll typically find on the baking aisle of supermarkets—as these are a higher quality, more concentrated product that allows you to achieve more intense color, using less. Not to mention, they add significantly less moisture to the food you’re mixing them in to (which is key in this pie scenario). We like to use Wilton’s icing colors, which are a concentrated gel paste that you can find at most craft stores or specialty kitchen shops. 

Recipe by MyRecipes April 2017


Read the full recipe after the video.

Recipe Summary

Serves 8


For the Crust
For the Filling
For the Whipped Cream


Instructions Checklist
  • To make the crust, combine the butter and cream cheese spread in a medium bowl and beat until smooth. Gradually mix in pink icing color, 1 drop at a time, until the mixture is a slightly more intense shade of pink than what you want your final crust to be. Scrape the butter mixture onto a sheet of wax paper; form into a log and wrap with the wax paper. Place wrapped butter mixture in the freezer at least 1 hour or until firm and you’re ready to use. 

  • Mix a couple of drops of pink icing color into the chilled water; set aside. Whisk together the flour, strawberry flavor powder, salt, and baking powder in a medium bowl. Remove butter mixture from freezer and cut the log into small pieces; sprinkle the chopped butter mixture over the flour mixture. Gently cut the butter mixture into the flour mixture using your fingertips; continue to work the butter mixture into the flour mixture until it is evenly dispersed and the entire mixture is pink. Mix in colored water, 1/2 tablespoon at a time, until the dough comes together. Form the dough into a disk and wrap with plastic wrap; transfer to the refrigerator to chill for 1 hour. 

  • Unwrap dough; transfer to a lightly floured surface. Roll to a 10- to 11-inch circle; fit into a 9-inch glass pie plate. Fold the edges under and crimp as desired. Prick the pie shell all over the bottom and up the sides with the prongs of a fork. Freeze for 1 hour. 

  • Preheat oven to 350°.

  • Remove pie shell from freezer; line the bottom of the pie shell with a sheet of parchment paper, then add pie weights (or dried beans) to cover the entire bottom of the pie crust. Shield the edges of the pie crust with a pie shield or aluminum foil. Bake at 350° for 20 minutes. Remove from oven; carefully remove the parchment paper with pie weights. Return pie to oven (with edges of the pie crust still shielded) for 7 to 10 minutes or until bottom of crust begins to set. Place pie crust on a wire rack to cool. 

  • To make the filling, whisk together the egg yolks and condensed milk until well combined. Whisk in the lemon juices, strawberry flavor powder, and salt. Gradually mix in pink icing color, 1 drop at a time, until the mixture reaches your desired shade of pink. Pour the mixture into the pie crust; cover pie loosely with aluminum foil. Bake at 350° for 16 minutes or until just set. Cool the pie to room temperature on a wire rack; chill pie in the refrigerator 8 hours or overnight. 

  • To make the whipped cream, mixing the heavy cream and icing coloring in a small bowl until desired shade of pink is reached (you will only need a tiny drop of yellow in order to warm the shade of pink up to better match that of the crust and filing). Combine the cream and sugar in the bowl of a stand mixer fitted with the whisk attachment; beat at medium speed until stiff peaks form. Garnish pie with whipped cream as desired and serve.