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Strawberry Pineapple Pie

 Strawberry Pineapple Pie
Treat your loved ones to a spring fruit pie. This luscious dessert has a pretty pink filling and a fluffy whipped cream topping. —Irene Caron, Loudon, New Hampshire
8 ServingsPrep: 30 min. + chilling


  • 1 can (20 ounces) crushed pineapple, undrained
  • 10 frozen unsweetened whole strawberries, thawed
  • 3 tablespoons quick-cooking tapioca
  • 2 egg yolks
  • 3/4 cup plus 1 tablespoon sugar, divided
  • 3/4 teaspoon McCormick® Pure Lemon Extract, divided
  • 5 drops red food coloring, optional
  • 1 pastry shell (9 inches), baked
  • 1 cup heavy whipping cream


  • Place pineapple and strawberries in a food processor; cover and
  • process until smooth. Transfer to a saucepan. Stir in the tapioca,
  • egg yolks and 3/4 cup sugar; let stand for 5 minutes.
  • Cook and stir over medium heat until mixture comes to a full boil.
  • Remove from the heat; stir in 1/2 teaspoon extract and food coloring
  • if desired. Pour into pastry shell; refrigerate for 1 hour.
  • In a small bowl, beat cream until it begins to thicken. Add remaining
  • sugar and extract; beat until stiff peaks form. Spread over top of
  • pie. Refrigerate for at least 4 hours or until set. Yield: 8
  • servings.
Nutritional Facts: 1 piece equals 663 calories,

2 of 2

Strawberry Pineapple Pie (continued)

Nutritional Facts: 20 g fat (10 g saturated fat), 97 mg cholesterol, 118 mg sodium, 127 g carbohydrate, 7 g fiber, 4 g protein.