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Prep Time: 0 Minutes Cook Time: 180 Minutes |
Ready In: 180 Minutes Servings: 8 |
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Easy, Lovely and delicious Ingredients:
2 cups fresh strawberries |
1/2 cup sugar |
4 teaspoons cornstarch |
1/4 cup water |
1 4-serving-size package regular coconut cream pudding mix |
1-1/2 cups milk |
1 8-ounce can pineapple tidbits, drained |
1 9-inch baked pastry shell |
sweetened whipped cream |
toasted shredded coconut |
Directions:
1. In a food processor or blender, place 1 cup of the strawberries.
2. Cover and process or blend till finely chopped.
3. In a small saucepan, combine sugar and cornstarch. Stir in chopped strawberries and water.
4. Cook and stir over medium heat till thickened and bubbly; cool.
5. . Prepare pudding mix as directed on package using 1 1/2 cups milk.
6. Stir in pineapple and pour into pastry shell.
7. Halve remaining strawberries and arrange over the filling in 2 to 3 rows around the outer edge of the pie.
8. Top pie with strawberry mixture.
9. Loosely cover and chill 3 hours or till firm.
10. Top each serving with whipped cream and toasted coconut.
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