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Prep Time: 30 Minutes Cook Time: 210 Minutes |
Ready In: 240 Minutes Servings: 8 |
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Living in the midwest, Midwest Living magazine is one of my favorites. This is from the June 2005 issue, courtsey of Lindsay Pint, New Prague, MN. I cant wait to try it, as it sounds heavenly and the pic....to die for! Times are estimates and include cooling. Ingredients:
2 cups fresh strawberries |
1/2 cup sugar |
4 teaspoons cornstarch |
1/4 cup water |
1 (3 1/2 ounce) package coconut cream pudding mix, not instant |
1 1/2 cups milk |
1 (8 ounce) can pineapple chunks in juice, drained |
1 (9 inch) baked pie shells, i bet graham cracker shell would be good too |
sweetened whipped cream (to garnish) |
toasted shaved coconut (to garnish) |
Directions:
1. Place 1 cup strawberries in a food processor or blender.
2. Cover and process until finely chopped.
3. In a small saucepan, mix sugar and cornstarch.
4. Stir in blended berries and water.
5. Cook and stir till bubbly.
6. Cool.
7. Prepare pudding as directed on package using 1 1/2 cups milk.
8. Stir in drained pineapple.
9. Pour into pie shell.
10. Halve the remaining berries and arrange over filling in 2-3 rows around the outer edge or pie.
11. Top pie with thickened strwaberry mixture.
12. Loosely cover and chill in refrigerator for 3 hours until firm.
13. Top each serving with whipped cream and coconut.
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