Recipe

A A A

• 3 1/4 oz vanilla pudding mix (not instant )
• 1 1/2 cups whole milk
• 2/3 cup crushed pineapple, well drained
• 1 tsp vanilla
• 1/2 cup whipping cream
• 1 (9 inch) pie shells
• 1/2 cup fresh strawberries
• 1/2 cup water
• 1/4 cup white sugar
• 2 tsp cornstarch
• 2 1/2 cups fresh strawberries, washed hulled cut in half

• 1 Prebake your pie crust and have cooled.
• 2 In a saucepot place the whole milk, and vanilla pudding mix (not instant), and cook until thick , following package directions.
• 3 Cool slightly without stirring.
• 4 Add well drained crushed pineapple.
• 5 Add in vanilla.
• 6 Whip the heavy cream until stiff, and fold in the cooled pudding mixture.
• 7 Spread into the cooled pie shell.
• 8 Chill until set.
• 9 In a saucepot place the 1/2 cup berries and water.
• 10 Cook about two minutes, then remove and sieve.
• 11 Place back into saucepot.
• 12 Combine the sugar and cornstarch with the juices or puree in the saucepot.
• 13 Over low heat, stirring until thick and clear.
• 14 Add food colouring if desired to make a nice red.
• 15 Remove from heat.
• 16 Slice the 2 1/2 cups berries in half.
• 17 Place in a nice circular pattern berries cut side up onto the chilled pie.
• 18 Spoon the glaze over all the berries to glaze fruit.
• 19 Chill now for several hours.
• 20 Serve with additional whipped heavy cream.