Strawberry Pineapple Cream Pie Recipe
Summary
Ingredients
| Pastry for Single-Crust Pie | ||
| Vanilla pudding | 1 3 Ounce | |
| Milk | 1 1/4 Cup (16 tbs) | |
| Pineapple can | 1 8 1/4 Ounce, crushed | |
| Vanilla | 1 Teaspoon | |
| Whipping cream | 1/2 Cup (16 tbs) | |
| Strawberries | 3 Cup (16 tbs) | |
| Sugar | 2 Tablespoon | |
| Cornstarch | 2 Teaspoon | |
| Unsweetened whipped cream | ||
Directions
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.
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.
Chef
