Strawberry Pineapple Cream Pie
|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|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Strawberries||3 Cup (48 tbs)|
|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.