You are here

Strawberry Pineapple Cream Pie

Pie.Chef's picture
  Single crust pie pastry 1
  Pastry 1 (For Single Crust Pie)
  Regular vanilla pudding mix 3 1⁄8 Ounce (1 Package)
  Milk 1 1⁄4 Cup (20 tbs)
  Canned crushed pineapple 8 1⁄4 Ounce
  Vanilla 1 Teaspoon
  Whipping cream 1⁄2 Cup (8 tbs)
  Strawberries 3 Cup (48 tbs)
  Sugar 2 Tablespoon
  Cornstarch 2 Teaspoon
  Unsweetened whipped cream 1 Tablespoon

Prepare and roll out pastry.
Line a 9-inch pie plate.
Trim pastry to 1/2 inch beyond edge.
Flute edge; prick pastry.
Bake in a 450° oven for 10 to 12 minutes or till golden.
Cool on rack.
For filling, in saucepan cook pudding mix according to package directions except use the 1 1/4 cups milk.
Thoroughly drain pineapple; reserve 1/3 cup liquid.
Set liquid aside.
Fold drained pineapple and vanilla into cooked pudding.
Cover surface with clear plastic wrap or waxed paper.
Cool to room temperature; do not stir.
Whip the 1/2 cup whipping cream till soft peaks form.
Fold whipped cream into pudding mixture.
Turn the pineapple mixture into baked pastry shell.
In saucepan crush 1/2 cup of the strawberries; stir in reserved pineapple liquid.
Bring to a boil; reduce heat and simmer for 2 minutes.
Press hot mixture through sieve; discard pulp.
Combine sugar and cornstarch; gradually stir in sieved strawberry mixture.
Return mixture to saucepan; cook and stir till thickened and bubbly.
Tint the strawberry mixture with a little red food coloring, if desired.
Slice remaining strawberries in half lengthwise.
Arrange sliced berries over cream filling; spoon strawberry mixture over.
Cover; chill several hours.

Recipe Summary

Difficulty Level: 

Rate It

Your rating: None
Average: 4.3 (18 votes)
Strawberry Pineapple Cream Pie Recipe