Name: Strawberry Pineapple Pie
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: 1 can (20 ounces) crushed pineapple, undrained -; 10 frozen unsweetened whole strawberries, thawed -; 3 tablespoons quick-cooking tapioca -; 2 large egg yolks -; 3/4 cup plus 1 tablespoon sugar, divided -; 3/4 teaspoon lemon extract, divided -; 5 drops red food coloring, optional -; 1 pastry shell (9 inches), baked -; 1 cup heavy whipping cream -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Strawberry Pineapple Pie

1. 1 can (20 ounces) crushed pineapple, undrained -

2. 10 frozen unsweetened whole strawberries, thawed -

3. 3 tablespoons quick-cooking tapioca -

4. 2 large egg yolks -

5. 3/4 cup plus 1 tablespoon sugar, divided -

6. 3/4 teaspoon lemon extract, divided -

7. 5 drops red food coloring, optional -

8. 1 pastry shell (9 inches), baked -

9. 1 cup heavy whipping cream -

How to cook deliciously - Strawberry Pineapple Pie

1. Stage

Place pineapple and strawberries in a food processor; cover and process until smooth. Transfer to a saucepan. Stir in the tapioca, egg yolks and 3/4 cup sugar; let stand for 5 minutes.

2. Stage

Cook and stir over medium heat until mixture comes to a full boil. Remove from the heat; stir in 1/2 teaspoon extract and food coloring if desired. Pour into pastry shell; refrigerate for 1 hour.

3. Stage

In a small bowl, beat cream until it begins to thicken. Add remaining sugar and extract; beat until stiff peaks form. Spread over top of pie. Refrigerate for at least 4 hours or until set.