Tropical Strawberry Pie
Recipe from
Midwest Living
This pie uses pudding mix and canned pineapple tidbits to make the berry filling fast to put together.

Servings:
8 servings
Prep Time:
30 mins
Total Time:
3 hrs 30 mins
Ingredients
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2 cupsfresh strawberriessee savings

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1/2 cupsugarsee savings

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4 teaspoonscornstarchsee savings

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1/4 cupwatersee savings

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1 4-serving-size packageregular coconut cream pudding mixsee savings

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1-1/2 cupsmilksee savings

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1 8-ounce canpineapple tidbits, drainedsee savings

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1 9-inchbaked pastry shellsee savings

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Sweetened whipped creamsee savings

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Toasted shredded coconutsee savings

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Directions
1.
In a food processor or blender, place 1 cup of the strawberries. Cover and process or blend till finely chopped.
2.
In a small saucepan, combine sugar and cornstarch. Stir in chopped strawberries and water. Cook and stir over medium heat till thickened and bubbly; cool.
3.
Prepare pudding mix as directed on package using 1 1/2 cups milk. Stir in pineapple and pour into pastry shell. Halve remaining strawberries and arrange over the filling in 2 to 3 rows around the outer edge of the pie. Top pie with strawberry mixture. Loosely cover and chill 3 hours or till firm. Top each serving with whipped cream and toasted coconut. Makes 8 servings.
Nutrition information
Per serving: Calories 359, Total Fat 18 g, Saturated Fat 9 g, Monounsaturated Fat 6 g, Polyunsaturated Fat 3 g, Cholesterol 24 mg, Sodium 190 mg, Carbohydrate 47 g, Total Sugar 28 g, Fiber 2 g, Protein 4 g. Daily Values: Vitamin A 0%, Vitamin C 40%, Calcium 7%, Iron 7%. Percent Daily Values are based on a 2,000 calorie diet.
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