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Strawberry Pineapple Cream Pie


  • 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

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  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 degree F oven for 10 to 12 minutes or till 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 till 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 till 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.