Strawberry Pineapple Pie Recipe

Country Extra

[quicklook-recipe prep_time=”30 min” cook_time=”” serves=”8″ details=”” ]

Treat your loved ones to a spring fruit pie. This luscious dessert has a pretty pink filling and a fluffy whipped cream topping.

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

• 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

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[ingredients-right]

• 3/4 tsp. lemon extract, divided
• 5 drops red food coloring, optional
• 1 pastry shell (9 in.), baked
• 1 cup heavy whipping cream

[/ingredients-right]

[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”30 minutes + chilling”]

[step-item number=”1″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]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.[/step-item]
[step-item number=”3″ image_url=”” title=”” ]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.[/step-item]

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Originally Published in Reader's Digest