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.


Tropical Strawberry Pie

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Servings: 8 servings
Prep Time: 30 mins
Total Time: 3 hrs 30 mins
Related Categories: Coconuts, Father's Day, Low Sodium, Mother's Day, No Bake Desserts, Pineapples, Pudding and Custard, Strawberry Pie, Strawberry Pie, Whipped Cream
 
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Ingredients
  • 2  cups
    fresh strawberries
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  • 1/2  cup
    sugar
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  • 4  teaspoons
    cornstarch
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  • 1/4  cup
    water
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  • 1  4-serving-size package
    regular coconut cream pudding mix
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  • 1-1/2  cups
    milk
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  • 1  8-ounce can
    pineapple tidbits, drained
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  • 1  9-inch
    baked pastry shell
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  •  
    Sweetened whipped cream
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  •  
    Toasted shredded coconut
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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
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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