Strawberry Pineapple Cream Pie

Ingredients

• Pastry for single-crust pie
• 1 (3 or 3 1/8 ounce) box regular vanilla pudding mix
• 1 1/4 cups milk
• 1 (8 1/4 ounce) can crushed pineapple
• 1 teaspoon vanilla extract
• 1/2 cup whipping cream
• 3 cups fresh strawberries
• 2 tablespoons granulated sugar
• 2 teaspoons cornstarch
• Red food coloring (optional)
• Unsweetened whipped cream

Instructions

1. Prepare and roll out pastry. Line a 9 inch pie plate. Trim pasty to 1/2 inch beyond edge. Flute edge; prick pastry.
2. Bake in a 450 degrees F oven for 10 to 12 minutes or until golden. cool on rack.
3. For filling, in saucepan cook pudding mix according to package directions except use the 1 1/4 cups milk.
4. Thoroughly drain pineapple, reserving 1/3 cup liquid. Fold drained pineapple and vanilla extract into cooked pudding.
5. Cover surface with clear plastic wrap or wax paper.
6. Cool to room temperature; do not stir.
7. Whip the 1/2 cup whipping cream until soft peaks form.
8. Fold whipped cream into pudding mixture.
9. Turn the pineapple mixture into baked pastry shell.
10. In saucepan crush 1/2 cup of the strawberries; stir in reserved pineapple liquid. Bring to a boil; reduce heat and simmer for 2 minutes. Press hot mixture through sieve; discard pulp.
11. Combine sugar and cornstarch; gradually stir in sieved strawberry mixture.
12. Return mixture to saucepan; cook and stir until thickened and bubbly.
13. Tint the strawberry mixture with a little red food coloring if desired.
14. Slice remaining strawberries in half lengthwise.
15. Arrange sliced berries over cream filling; spoon strawberry mixture over.
16. Cover; chill several hours.
17. To serve, garnish pie with unsweetened whipped cream.