Strawberry Pineapple Pie Recipe

Strawberry Pineapple Pie RecipeCountry 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.


  • 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

    How to make it  30 minutes + chilling

  • 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.

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