Strawberry Pineapple Cream Pie Recipe
Strawberry Pineapple Cream Pie Recipe
Ingredients:
Single crust pie pastry
1 box of regular pudding-mix (vanilla, 3-1/8 ozs)
1-1/4 c of milk
2 tsps of cornstarch
1 can of pineapple (8-1/4 ozs); crushed
1 tsp of vanilla flavor extract
3 c of strawberries (fresh)
1/2 c of cream for whipping
2 Tbsps of white sugar
Food color (red), optional
Whip cream; unsweetened
Instructions:
Prepare the pastry then roll it out. Line 9-inch baking pie pan. Trim pastry into 1/2-inch beyond the edge. Then, flute edges and prick the pastry.
About 10-12 mins, bake over 450 deg F or ’til golden and cool onto rack.
To make filling, cook pudding-mix in a saucepan as stated in package instructions but use 1-1/4 c of milk. Drain thoroughly the pineapple and reserve 1/3 c of liquid. Then, fold the vanilla flavor extract and pineapple in pudding.
Next, cover the surface w/ wax-paper or clear wrap. Cool it to room-temperature but don’t stir. Next, whip 1/2 c of cream (whipping) ’til soft-peaks form. Then, fold cream in pudding-mix,
Turn pineapple mix onto baked pie shell. Crush 1/2 c of strawberries into saucepan; stir reserved pineapple-liquid in. Bring it to boil then reduce the heat; simmer about 2 mins. Press the hot mix through the sieve and discard the pulp.
Mix cornstarch and sugar; stir gradually into strawberry mix sieved earlier. Return the mix into the saucepan and cook then stir ’til bubbly and thickened. Tint strawberry mix w/ a bit food color (red), if preferred.
Slice the rest of strawberries into half-lengthwise. Arrange the slices of berries onto filling. Then, spoon berry mix over it and cover then chill for a few hours. Garnish the pie w/ whip cream (unsweetened).
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