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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
3/4 teaspoon(s) lemon extract, divided |
1 can(s) (20 ounces) crushed pineapple, undrained |
2 egg yolks |
10 frozen strawberries, thawed |
1 cup(s) heavy whipping cream |
1 pastry shell (9 inches), baked |
3/4 cup(s) plus 1 tablespoon sugar, divided |
3 tablespoon(s) quick-cooking tapioca |
5 drop(s) red food coloring, optional |
Directions:
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 teaspoon 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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