Tropical Strawberry Pie

By beltranm

Prep: 30 minutes
Chill: 3 hours

Nutrition facts per serving:
Servings Per Recipe 8 servings
Calories359
Total Fat (g)18
Saturated Fat (g)9
Monounsaturated Fat (g)6
Polyunsaturated Fat (g)3
Cholesterol (mg)24
Sodium (mg)190
Carbohydrate (g)47
Total Sugar (g)28
Fiber (g)2
Protein (g)4
Vitamin A (DV%)0
Vitamin C (DV%)40
Calcium (DV%)7
Iron (DV%)7
*Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• 2 cups fresh strawberries
• 1/2 cup sugar
• 4 teaspoons cornstarch
• 1/4 cup water
• 1 4-serving-size package regular coconut cream pudding mix
• 1-1/2 cups milk
• 1 8-ounce can pineapple tidbits, drained
• 1 9-inch baked pastry shell
• Sweetened whipped cream
• Toasted shredded coconut

Details

Servings 8
Adapted from midwestliving.com

Preparation

Step 1

1. In a food processor or blender, place 1 cup of the strawberries. Cover and process or blend till finely chopped.

2. In a small saucepan, combine sugar and cornstarch. Stir in chopped strawberries and water. Cook and stir over medium heat till thickened and bubbly; cool.

3. Prepare pudding mix as directed on package using 1 1/2 cups milk. Stir in pineapple and pour into pastry shell. Halve remaining strawberries and arrange over the filling in 2 to 3 rows around the outer edge of the pie. Top pie with strawberry mixture. Loosely cover and chill 3 hours or till firm. Top each serving with whipped cream and toasted coconut. Makes 8 servings.