In a medium sized saucepan, over medium heat, add milk and peeps. Cook until peeps are melted, do not bring to a boil. Once the peeps have melted take the saucepan off the heat and let cool for 10-15 minutes. Once cool, in a separate bowl, add pineapples, vanilla, whipped cream and melted peep mixture. Gently fold everything together. Pour this fluffy mixture into the prepared graham cracker pie crust. Refrigerate for 5 hours or overnight. Store in refridgerator.