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