Strawberry Pineapple Pie

By Sarah-Lyn

Treat your loved ones to a spring fruit pie. This luscious dessert has a pretty pink filling and a fluffy whipped cream topping. —Irene Caron, Loudon, New Hampshire

Ingredients

• 1 can (20 ounces) crushed pineapple, undrained
• 10 frozen strawberries, thawed
• 3 tablespoons quick-cooking tapioca
• 2 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

Details

Servings 8

Preparation

Step 1

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.
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.

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. Yield: 8 servings.


Nutrition Facts: 1 piece equals 663 calories, 20 g fat (10 g saturated fat), 97 mg cholesterol, 118 mg sodium, 127 g carbohydrate, 7 g fiber, 4 g protein