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Wednesday, July 9, 2014

Tropical Strawberry Pie


  • 2   cups fresh strawberries, divided
  • 1/2  cup sugar
  • 4   teaspoons cornstarch
  • 1/4  cup water
  • 1   4-serving-size package regular coconut cream pudding mix (not instant)
  • 1 1/2  cups milk
  • 1  8  ounce can pineapple tidbits, drained
  • 1  9  inch baked pastry shell
  •  Sweetened whipped cream
  •  Toasted shredded coconut


1. In a food processor or blender, place 1 cup of the strawberries. Cover and process or blend till finely chopped.
2. In a small saucepan, combine sugar and cornstarch. Stir in chopped strawberries and the water. Cook and stir over medium heat till thickened and bubbly; remove from heat and cool.
3. Prepare pudding mix as directed on package using 1 1/2 cups milk. Stir pineapple into warm pudding and pour into pastry shell. Halve remaining strawberries and arrange over the filling in 2 to 3 rows around the outer edge of the pie. Top pie with strawberry mixture. Loosely cover and chill 3 hours or till firm. Top each serving with whipped cream and toasted coconut. Makes 8 servings.


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