Country Extra Quick look
- prep 30 min
- serves 8
Treat your loved ones to a spring fruit pie. This luscious dessert has a pretty pink filling and a fluffy whipped cream topping.
Ingredients
- 1 can (20 oz.) crushed pineapple, undrained
- 10 frozen strawberries, thawed
- 3 Tbsp. quick-cooking tapioca
- 2 egg yolks
- 3/4 cup plus 1 Tbsp. sugar, divided
- 3/4 tsp. lemon extract, divided
- 5 drops red food coloring, optional
- 1 pastry shell (9 in.), baked
- 1 cup heavy whipping cream
- 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.
- 2
Cook and stir over medium heat until mixture comes to a full boil. Remove from the heat; stir in 1/2 tsp. extract and food coloring if desired. Pour into pastry shell; refrigerate for 1 hour.
- 3
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.
