Strawberry Pineapple Pie

PREP:  30 Minutes. CHILLING:  1 Hour + 4 Hours

Ingredients:

1 can (20 oz) crushed Pineapple, undrained

12 frozen Whole Strawberries, thawed

3 tablespoons Quick-cooking Tapioca

2 Egg Yolks

3/4 cup plus 1 tablespoon Sugar, divided

3/4 teaspoon Lemon Extract, divided

5 drops Red Food Coloring

1 uncooked Pie Crust (9 inches)

1 cup Heavy Whipping Cream

Other Items Needed:

Food Processor

Saucepan

Pie Pan

Hand Mixer

Small Bowl

Pie Time!...

• Bake the pie crust according to the package.

 

•  Place pineapple & strawberries in a food processor; Cover & Process until smooth.

• Transfer to a saucepan.
• Stir in the tapioca, egg yolks & 3/4 cup sugar.
• Let stand for 5 Minutes.
• Cook & Stir over medium heat until mixture comes to a full BOIL.

 

• Remove from Heat.
• STIR in 1/2 teaspoon of extract & food coloring.
• POUR into the pie crust

 

• REFRIGERATE for 1 Hour.
• In a small bowl, BEAT cream until it begins to thicken.

 

 

• Add remaining Sugar (1 tablespoon) & Extract (1/4 teaspoon).
• BEAT until stiff peaks form.

 

 

 

• Spread over the top of Pie.

 

  

• REFRIGERATE for at least 4 Hours or until SET.

 

SERVING SIZE:  8 Slices

 

 

This dessert is light & refreshing... Perfect for a Summer Time Treat! 

 

 

 dévorer!