Strawberry Pineapple Pie Recipe

5 4 2
Strawberry Pineapple Pie Recipe
Strawberry Pineapple Pie Recipe photo by Taste of Home
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Strawberry Pineapple Pie Recipe

Read Reviews
5 4 2
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. + chilling

Ingredients

  • 1 can (20 ounces) crushed pineapple, undrained
  • 10 frozen 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, optional
  • 1 pastry shell (9 inches), baked
  • 1 cup heavy whipping cream

Directions

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.
Originally published as Strawberry Pineapple Pie in Country Extra May 2009, p51

Nutritional Facts

1 piece: 663 calories, 20g fat (10g saturated fat), 97mg cholesterol, 118mg sodium, 127g carbohydrate (102g sugars, 7g fiber), 4g protein.

  • 1 can (20 ounces) crushed pineapple, undrained
  • 10 frozen 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, optional
  • 1 pastry shell (9 inches), baked
  • 1 cup heavy whipping cream
  1. 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.
  2. 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.
  3. 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.
Originally published as Strawberry Pineapple Pie in Country Extra May 2009, p51

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Reviews forStrawberry Pineapple Pie

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Meagan_Mommyof2 User ID: 4549988 101023
Reviewed May. 30, 2010

"This pie is fantastic! I think I finally found something to take with me to my Grandmother's house for Christmas dinner!"

MY REVIEW
MATYCHY User ID: 39083 159033
Reviewed May. 13, 2010

"My mouth is texture sensitive. Can anyone tell me a little bout the texture. Applesauce consistency, firm, like jello with lumps. Sounds good want to try it but don't know. ty"

MY REVIEW
spiritbear User ID: 2920776 172618
Reviewed May. 10, 2010

"To save a ton of calories, make this delicious recipe as is but do not pour into pie shell! Instead, put in a nice bowl, refrigerate and serve with low-fat whipped topping when set. It is still yummy!"

MY REVIEW
tkarinas User ID: 4389335 104947
Reviewed May. 10, 2010

"Strawberry pineapple pie is delicious and easily made. The only thing I would not include is the tapioca, as some of my children are deathly allergic to it and I will not hurt them that way. This pie is a keeper, though, and definitely going in my recipe box."

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