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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
  • Total Time
    Prep: 30 min. + chilling
  • Makes
    8 servings


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

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  • Meagan_Mommyof2
    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!

    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

  • spiritbear
    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!

  • tkarinas
    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.